Mushroom Burgers

These burgers are sooo good!!


8 oz mushrooms, chopped fine

1/4 onion, diced fine

2 teaspoons Wildtree Garlic Galore Blend

1/4 cup crumbled goat cheese

1 cup frozen organic broccoli florets, chopped small

1 egg, beaten

1/2 cup organic oatmeal flakes

3 tablespoons Wildtree Worcestershire Sauce, divided

1/2 teaspoon Wildtree Rancher Steak Rub, divided

2 tablespoons mayonnaise

1 tablespoon Wildtree Natural Grapeseed Oil

Preheat oven to 425 degrees.  Heat 1 tablespoon Natural Grapeseed Oil in a nonstick skillet over medium-high heat. Add the mushrooms, onion, and Garlic Galore Seasoning Blend and sauté for 5 minutes. Transfer to a mixing bowl to cool slightly. Once cooled, combine the mushroom mixture with broccoli, egg, oatmeal, goat cheese, 2 tablespoons Worcestershire Sauce, and 1/4 teaspoon Rancher Steak Rub. Shape into 4 patties and place on a lightly greased baking sheet. (It may be soupy – if so, you can shape on your baking sheet with a spoon.  Hint:  I line baking sheet with foil before greasing – makes cleanup a breeze!)

Bake for 15 minutes or until cooked through: 165°F. Meanwhile, mix together the mayonnaise, remaining 1 tablespoon Worcestershire Sauce, and remaining 1/4 teaspoon Rancher Steak Rub; set aside.

Serve mushroom burgers on a gluten free bun and top with the mayonnaise sauce.

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