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    You are in: Home / Recipes / Mushroom Burgers Recipe
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    Mushroom Burgers

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Dib's's Note:

    These go over well for a light dinner. I like to dress these in pitas with shredded lettuce, cukes, diced tomatoes...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan combine the celery, carrot, garlic, onion, spices, and saute in the olive oil.
    2. 2
      Add the mushrooms and cook until all the liquid evaporates.
    3. 3
      In a large mixing bowl combine the barley, oats, seeds and nuts, tahini, and soy sauce.
    4. 4
      Toss well and add the cooked mushroom mixture.
    5. 5
      Mix well and chill for 4 hours.
    6. 6
      Form into 5 or 6 patties, pressing well and fry in oil until browned or bake on a lightly greased baking sheet in a 375 degree oven for 25 minutes, turning once.

    Ratings & Reviews:

    • on June 10, 2008

      25

      This was a really labor intensive recipe for a disappointing end result.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2004

      55

      These are better than GREAT. They are AWESOME. My kids loved them and my husband too. We had them on whole wheat buns with the regular fixings. Thank you so much for posting this recipe. I have been looking for one that topped a veggie burger I had at a restaurant in Florida that was the best I ever had. This is it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom Burgers

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 602.0
     
    Calories from Fat 254
    42%
    Total Fat 28.2 g
    43%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 214.8 mg
    8%
    Total Carbohydrate 74.7 g
    24%
    Dietary Fiber 15.6 g
    62%
    Sugars 5.5 g
    22%
    Protein 21.1 g
    42%

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