Mushroom and Feta Burgers Three Ways


  • Makes6 to 6 servings

Your kids won't be able to resist these delicious burgers.


  • 1/2 onion

  • 1 garlic clove

  • 3 medium (340 g) portobello mushrooms, (caps and stems)

  • 4 tbsp vegetable oil, divided

  • 1/2 tsp dried thyme

  • salt, to taste

  • black pepper, to taste

  • 1/2 cup grated carrots

  • 1/2 cup crumbled feta, or mild goat cheese

  • 1/4 cup chopped parsley

  • 1/4 cup wheat germ

  • 1/2 cup whole wheat bread crumbs

  • 1 egg, well beaten


  • Preheat outdoor grill. Chop up onion and garlic or pulse them in a food processor, until minced but not mush! Chop mushrooms separately in the same way. In a large frying pan, heat 2 tbsp (30 mL) vegetable oil at medium low, add onions and garlic and cook for 2 minutes. Add mushrooms and thyme, cooking another 6 minutes, or until mushrooms are tender. While this cooks, grate carrots, crumble cheese and chop parsley. Prep your choice of toppings, such as sliced tomatoes and cucumbers, and shredded lettuce.

  • Season mushroom mixture with salt and pepper, and transfer (even if it's still hot) to a medium-sized bowl and combine with carrot, wheat germ, bread crumbs, feta, parsley and egg. When cool enough to handle, shape into 6 patties and arrange on a waxed-paper-lined plate.

  • Grill burgers outdoors on a well-greased vegetable rack for 3 to 4 minutes per side, or until golden brown. Or, in a large frying pan, heat remaining 2 tbsp (30 mL) vegetable oil at medium high and cook patties 3 to 4 minutes per side.

  • Custom-serve burgers according to your family's requests and enjoy!

This article was originally published on Jun 01, 2008

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.