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Mushroom Burgers

  • 4 Serves
  • 15 minutes
  • 15 minutes



4 large Portobello mushrooms
1/2 cup finely chopped broccoli
1/3 cup fresh basil, finely chopped
4 cloves garlic, minced
1/3 cup red onion, minced
2 large eggs, beaten
1 cup grated parmesan
½ cup breadcrumbs, plus 2 tbsp extra (use low GI bread like grain breads or sourdough for these to create a healthy carb low GI meal)
½ tsp black pepper


  1. Use a spoon to gently scrape the gills from the underside of the Portobello mushroom cap and discard.
  2. Chop the mushrooms into small pieces and sauté in a little olive oil for 5-7 minutes or until browned. Drain off excess liquid and place in a mixing bowl.
  3. Add the broccoli, onion, garlic, basil, eggs, parmesan, breadcrumbs, salt and pepper. Mix until well combined.
  4. Scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger. The mixture should hold a burger shape. If it doesn’t, just add a tbsp more breadcrumbs. Place on a plate and repeat with the remaining mixture until you have four burger patties.
  5. Place a medium non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil starts to shimmer, cook the burgers, 2 at a time, for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  6. Place the mushroom burger patties onto the buns and serve with your choice of fillings.


To serve:
4 low GI grain bread rolls, plus your choice of filling such as sliced tomato, sliced cheese, lettuce, red onion, tomato sauce, mustard, mayonnaise

Nutrition per serve:
Energy 2041kJ/488Cal
Fat total 19.6g
Saturated fat 10.9g
Protein 31.7g
Carbohydrate 47.6g
Fibre 4.3g
Sodium 858mg

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