Mushroom Almond Burger – Eating the Med Way

— Written By

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

Ingredients

  • 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)

Directions

  1. Toast the almonds and oats in a dry skillet stirring frequently until just brown. Set aside.
  2. Cook the onions and mushrooms in the olive oil until done and no moisture remains, approximately 5-7 minutes.
  3. Add the oats and almonds to the mushroom mixture.
  4. Cool, then combine with the remaining ingredients. The mixture will be a bit soupy.
  5. Form into 6 patties and cook on a griddle or large sauté pan. Do not get the patties too close together.
  6. Let cook until medium brown before turning – this will allow the egg whites to set the patties and they will be easier to turn.
  7. 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

Notes

These patties can be prepared and cooked, then frozen and reheated for a quick weeknight dinner!