Mushroom Almond Burger – Eating the Med Way
There’s nothing quite like the winning combination of that first warm spring day, a cold beverage, and a juicy burger. Adding a healthy alternative to the mix can be just as satisfying! The delicious flavors of the Mushroom Almond Burger from the Med Instead of Meds program are a delight for the taste buds and a nutritious treat. Watch the video below for a glimpse at the preparation and cooking process. Read on for the recipe.
Mushroom Almond Burger
- ¼ cup chopped almonds
- ½ cup old-fashioned oats
- 1 tablespoon olive oil
- ½ cup chopped green onions
- 1½ cups (approximately 8 ounces) thinly sliced white mushrooms (can use cremini or shiitake)
- ½ cup cooked brown rice
- ⅓ cup shredded extra sharp cheddar cheese
- 3 egg whites
- 2 tablespoons chopped herbs (parsley, chives, cilantro) (optional)
- ½ cup whole-wheat bread crumbs (preferably panko)
- Salt and pepper (to taste)
- Toast the almonds and oats in a dry skillet stirring frequently until just brown. Set aside.
- Cook the onions and mushrooms in the olive oil until done and no moisture remains, approximately 5-7 minutes.
- Add the oats and almonds to the mushroom mixture.
- Cool, then combine with the remaining ingredients. The mixture will be a bit soupy.
- Form into 6 patties and cook on a griddle or large sauté pan. Do not get the patties too close together.
- Let cook until medium brown before turning – this will allow the egg whites to set the patties and they will be easier to turn.
- Cook each patty to an internal temperature of 150°F.
Nutrition Information per Serving
(Based on 2 tablespoons chopped parsley, ½ cup panko, ¼ teaspoon salt, and ¼ teaspoon pepper)
- Serving Size: 1 patty
- Vegetables: ¼ cup
- Fruits: 0 cups
- Calories: 158 calories
- Carbohydrates: 17 grams
- Fiber: 2 grams
- Protein: 7 grams
- Fat: 7 grams
- Sodium: 127 mg
These patties can be prepared and cooked, then frozen and reheated for a quick weeknight dinner!