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Better Burgers


Better Burgers

Serves: 8

Category: Burgers, Pizza, Wraps and Chips
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss, Kid-Friendly

Average Rating: 
Rated by: 93 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

This is indeed a better burger. Better for you and better tasting than most veggie burgers!

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Ingredients:

1 1/2 cups old fashioned rolled oats
1 cup ground walnuts
1 cup water
1/4 cup tomato paste
1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
1 cup diced onion
3 cloves garlic, minced
6 cups finely minced mushrooms
2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons minced fresh parsley
freshly ground pepper, to taste
2/3 cup frozen chopped spinach, thawed

Instructions:

Preheat oven to 350 degrees F.

Combine rolled oats and ground walnuts in a bowl. Set aside.

In a small saucepan, whisk together water, tomato paste and MatoZest and heat over medium high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.

Heat 2 tablespoons water in a sauté pan and add onion and garlic. Sauté until onion is translucent. Add mushrooms, basil, oregano, parsley and black pepper and additional water if needed, to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender. Drain any excess water.

In a large bowl, combine sautéed onions and mushrooms, rolled oat and walnut mixture and spinach. Stir well to combine. With wet hands, shape 1/3 cup of mixture into a well-formed burger. Place on a lightly oiled baking sheet and repeat with remaining mixture. Bake for 15 minutes. Turn burgers to bake the other side for another 15 minutes.

Remove from oven and cool slightly. Serve on small whole grain hamburger buns or whole grain pita bread halves. Top with thinly-sliced, raw red onion and a no-salt-added ketchup such as Dr. Fuhrman's Ketchup.
Makes 8 burgers


Note: If you are serving meat-lovers, 8 ounces of organic ground turkey or beef may be added to the final mixture. This will provide a meaty flavor with only one ounce of meat per burger. Bake for at least 20 minutes per side.

Note: If desired, a 1/2 cup of cooked kidney beans can be added to the mixture.

Calories 170; Protein 7 g; Carbohydrates 21 g; Sugars 3 g; Total Fat 8.1 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 28 mg; Fiber 4.3 g; Beta-Carotene 1040 ug; Vitamin C 8 mg; Calcium 73 mg; Iron 5.8 mg; Folate 65 ug; Magnesium 48 mg; Potassium 464 mg; Zinc 1.2 mg; Selenium 16.3 ug

Comments (67):

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mrhvmd

01/15/2011 06:24 PM

Rated this recipe:

Oh man! I'm proud to post the first comment on this recipe. These are the best veggie burgers we have tasted yet, beating out all others - store bought, home made, restaurant, whatever. I used steel cut oats and I think this was a real plus. The texture is perfect. These will be a staple for us.

LouiseZ

01/19/2011 08:11 PM

Rated this recipe:

Fantastic burgers! We loved this recipe. I froze some of the burgers between waxed paper to microwave for a quick meal sometime. We haven't tried those yet. Next time I will use steel cut oats as suggested above.

becmka replies:

01/05/2019 12:02 PM

Rated this recipe: (no rating)

I just took a few extra burgers out of the freezer , they have been frozen for a couple of months.  I reheated the burgers in the mircrowave and honestly I thought they were better!

They held together very nicely. 

LJM7980

03/07/2011 07:18 PM

Rated this recipe:

These are the best veggie burgers I've had (though they are a little crumbly). They're really good wrapped in a romaine leaf.

belgarde

10/11/2011 11:56 AM

Rated this recipe:

Our family liked these burgers. I have tried making at least 6 different kinds of healthy burgers for my family. Some had beans, some had veggies, and these are pretty good. The flavor is mild and tasty so the kids ate these no problem. They didn't know there were mushrooms in them because I chopped the mushrooms real fine with the vidalia chop wizard. After making this one time, I think I could whip this up real quick for an EASY supper.

mglory

02/11/2012 12:56 PM

Rated this recipe: (no rating)

I don't have matozest ... what can I substitute.

also what about pre-soaking the walnuts...which is highly recommended in the vegan world.

candylechat

02/13/2012 03:54 PM

Rated this recipe:

I didn't have matozest either so I used Mrs. Dash. The burgers were quite wet. Next time I'll squeeze out more water from the spinach and not add any water to the mushroom mix. Maybe try wholewheat breadcrumbs. Bottom line - my husband and I loved them!!

chone98003

02/17/2012 01:06 PM

Rated this recipe:

These are delicious! I added about a cup of cooked quinoi. I used a burger press to make perfect patties. Can't wait to make these again!!!
Thank you!!!

TXSUZ

03/23/2012 08:48 PM

Rated this recipe:

These are very good! My husband even said so, but he had a thing slice of cheese on his. I changed the seasoning a little- made half the recipe and added 1/4 quick oats to firm them up a bit. Even drained the mushroom mix and squeezed spinach. Served with slice of tomato and a dab of guacamole. YUM!

exona

03/27/2012 11:30 PM

Rated this recipe:

These are the best homemade burger patties I've tasted yet. When people are looking for a burger recipe, I now give them this!

Essie

04/29/2012 03:35 PM

Rated this recipe: (no rating)

These are really great! I've made them twice now to raves. (Pics on my Experiments thread in Cook to Live.)

TIP: They hold together a lot better if you CHILL the mixture (or the formed patties) for a while before moving on to the baking step.

dothebartman

06/27/2012 05:26 PM

Rated this recipe: (no rating)

I'm guessing that the 6 cups mushrooms is after they are finely chopped, not before?

losinw8

07/09/2012 12:07 AM

Rated this recipe:

Made these tonight as the recipe was written. These are THE BEST burgers for texture & flavor. I've tried two other recipes and my husband gave these a thumb's up, so will add them to our regular list of tasty dinners.

zara

07/31/2012 08:25 PM

Rated this recipe:

These were a big hit with the family tonight. I really drained the spinach and the mushroom/onion mixture well. As a result, mine stayed together perfectly. It's a lot of work but well worth the effort!

Bevy

08/31/2012 10:26 PM

Rated this recipe:

made this tonight and we loved it. i was a little skeptical but the taste and texture was the best for veggie burger. the walnut made it so nice and soft. added a little hot sauce, wrapped in lettuce with avocadeo just so delicious. i give this 5 stars
This comment was last edited on 08/31/2012 10:27 PM

sabagirl

09/20/2012 03:33 AM

Rated this recipe:

It was really good, but 1/4 cup spike was way too much. I tried it again the next night as my 3 year old kids were begging for more. I used quinoa instead of oats, I was also a 1 1/2 cup short on mushrooms, added corn, and used a mexican seasoning. It didn't work out as well, very flaky. So tonight I decided to just heat it up on top of the stove, and made an amazing salad. It reminded me of ground beef.

Susie Wild

03/21/2013 01:21 PM

Rated this recipe: (no rating)

My family LOVED these! I added some sunflower seeds for a little crunch and some Bragg's liquid aminos for a little extra flavor. Definitely the best veggie burgers I have ever made!

Carolina

04/30/2013 11:10 PM

Rated this recipe:

We made this tonight and they came out wonderful. I took the water out of the mushroom mix and from he spinach as well. I made them on a baking sheet with parchment paper, making it really easy to flip. Once they were ready in the oven, I left them for a few minutes more to make them crispier. My husband and 2 kids really enjoyed them. We will make these again!

Cynthia62

05/15/2013 06:16 AM

Rated this recipe:

these burgers were GREAT! I used the advice of another commenter whose family doesn't like mushrooms (as mine don't) and I chopped them with the finer setting of the Furhman Vidalia chopper tool so they were unrecognizable. The burgers held together well. I served them inside a whole wheat pita with a leaf of romaine and a slice of tomato and a squirt of low sodium ketchup. Yummy! I found this recipe made about 12 burgers so I had plenty left over to freeze for the future.
This comment was last edited on 05/15/2013 06:19 AM

judylee56

06/06/2013 07:48 PM

Rated this recipe:

What a wonderful surprise. We love these delicious burgers. Since the recipe makes so many I
froze what we did not eat and my husband has been requesting burger often. Also I decided to make spaghetti sauce and use the burgers in the sauce and that was very delicious over sprouted grain spaghetti. YUM!

charlyn

06/18/2013 09:34 PM

Rated this recipe:

These were great, even my husband loved them. I took the leftovers to a big family barbecue and all who tried them loved them too! They were a little crumbly, I will try to make them less watery.

klinevj

06/23/2013 09:57 AM

Rated this recipe:

Awesome burgers!!! I almost make them once a week and we eat the leftovers with our salad for lunches during the week. Wouldn't change a thing. Shared them with family and friends and now they're addicted too. LOVE THEM!

nutritarian88

06/23/2013 09:38 PM

Rated this recipe:

Getting ready to make these for the 3rd time exactly as the recipes instructs. Best veggie burgers I've ever eaten. I ALWAYS have them on hand :-)

wltrn

07/15/2013 04:31 PM

Rated this recipe: (no rating)

Absolutely awesome. My husband loved them!

Jen16

09/02/2013 10:11 PM

Rated this recipe:

These are amazing! The recipe definitely makes more than 8 burgers, so the leftovers make a delicious lunch the next day! YUM!

CarlaO

09/04/2013 08:54 PM

Rated this recipe: (no rating)

Can you use something other than walnuts. they make my throat quite itchy. Can I use almonds,sunflower seeds, or pecans instead?

pg

10/05/2013 05:14 PM

Rated this recipe:

This is it!!!!! The best burger!!!! I make it using the whole pkg of spinach, adding more of other ingress accordingly. I wrap them individually & freeze, then we always have a fast food meal!!!! Yummy!!!!!

Jemoiselle

11/02/2013 09:50 PM

Rated this recipe:

Absolutely delicious, 5 year old and meatatarian Husband approved. Amazing flavor! However, the mixture was way too wet. I had to cook nearly 45 minutes and they still were not set. I am thinking my mushrooms had too much moisture. I wish they would say if the recipe calls for 6 cups of minced mushrooms or 6 cups of mushrooms, minced. There is a difference! Did anyone measure before cutting and have more success, moisture wise? Next time I will squeeze the mushrooms of their extra liquid, along with the spinach, perhaps subbing fresh spinach to avoid the moisture issue. Regardless, they were amazing! Well worth the fuss in figuring out how to get it "just right". We wrapped them in greens layered with tomato sliced and used the recipe for Better-for-you Ketchup as our condiment.

SunseekerWA

11/09/2013 11:56 AM

Rated this recipe: (no rating)

These are truly amazing. We make a big batch of these now and freeze them for a quick meal during the week. We recently have switched from a "meaty" diet to one that is meat free and these really do have great texture and taste. They are a bit time consuming to make but if you make a double batch and freeze they are so worth it! I usually warm them up in the oven from frozen at 400 degrees for 25-30 minutes. I honestly think they are better after freezing and reheating them. We do not miss meat at all. Thank you for this great recipe!

kperkins

12/22/2013 04:08 PM

Rated this recipe: (no rating)

I agree with the very first comment, these are without a doubt, the BEST Vegan burgers anywhere!!! You don't need to add extra water, though, because the mushrooms keep the pan nice and moist. I added the water, thinking I'd need it, but didn't so I had to cook them a little longer to dehydrate. They were still delicious! AMAZING burger!

Flamingo26

07/25/2014 12:35 PM

Rated this recipe:

Perhaps I'm missing something, but these burgers just didn't do it for me. I followed the recipe exactly and the end product did not have much taste, but the texture was very good. To get my "half-nutritarian" family to eat them I had to serve with mustard and ketchup. Next time I make them I will definitely season them up more to suit my taste.

BrianandTracy

09/01/2014 05:23 PM

Rated this recipe:

Just made these burgers and Husband and I both liked them. They were really wet so I made them thin so they wouldn't be mushy, and I had to cook them twice as long as the recipe suggests. The recipe made so many that I took some of the mixture and formed into "meatballs" and sauteed them in a little olive oil to use later in the week with some spaghetti. Overall a pretty good recipe but could use a bit more oatmeal for texture as well as some extra seasoning, they were a little dull. I will be freezing some of these to take to BBQ,s and throw on the grill instead of regular burgers.
This comment was last edited on 09/01/2014 05:25 PM

slm744

10/06/2014 03:23 PM

Rated this recipe:

I get many more than 8. I make them freeze them they are a quick go to lunch. I really like them better after they have been frozen the flavor seems to intensify when reheated. Flavor is mild texture is good .

lainna

10/06/2014 03:37 PM

Rated this recipe: (no rating)

If you don't have matzo zest, whizz up some sun dried tomatoes (hard to the touch) in your food processor.

Lorri27

10/06/2014 03:44 PM

Rated this recipe: (no rating)

This recipe seems ideal to make meatballs to simmer in a nicely flavored light sauce.

Orchid Judith

10/06/2014 07:17 PM

Rated this recipe: (no rating)

Anybody have a suggestion about a substitute for the oats, besides quinoa? I do not eat either of those. Maybe some shorter grain rice? Thanks, the recipe sounds great.

linda810 replies:

05/14/2017 01:01 PM

Rated this recipe: (no rating)

I had read an article in the NY Times about a year or two ago that the secret to a good veggie burger is to use overcooked (mushy) pasta. I tried a brief search on the Times website and on Google but couldn't find anything. Perhaps you could if you search more than I did. 

Or experiment. :))

fourkus44 replies:

02/10/2018 04:55 PM

Rated this recipe: (no rating)

I'm getting ready to try "better burgers" and read all the comments.  I found an article online (www.vegetariantimes.com/recipes/mediterranean-veggie-burgers) with a recipe using cooked pasta to hold all together.  However, I see it also uses some quinoa, but so little, you could probably use more beans.,

 

jcbird

10/06/2014 07:50 PM

Rated this recipe:

These burgers are awesome! We make and freeze these better burgers regularly. This recipe has become a staple in our busy schedule.

dpassero962

10/08/2014 07:19 AM

Rated this recipe: (no rating)

I CANNOT WAIT to try this. I saw it on the DVD and I am really anxious to check it out. I have been looking for a healthy, clean veggie burger for YEARS. The ones in the super market are not clean. I am kind of easing into this life style. Been avoiding eating meat more than once or twice a week for now. The more I don't eat it, the more I don't miss it.

dpassero962

10/08/2014 08:24 PM

Rated this recipe: (no rating)

Made these tonight. EXCELLENT!! Going to freeze them and grab them for lunch. I am very surprised at how good they taste! Texture is excellent as well. Definitely making the list of regulars for me!!

goalreacher123 replies:

05/02/2017 06:54 AM

Rated this recipe: (no rating)

How do you reheat them afterward

eam0214

10/10/2014 03:26 PM

Rated this recipe:

I made these before reading the reviews (what was I thinking?). I like them but mine are too moist, and I got 9, not 8. I used 6 c minced and I think the proper amt of mushrooms is 6 c pre mince, and then mince. I still like them alot; cooked them longer since they were so moist. I will like them better using a bit less mushroom and adding no water when adding mushroom to onion. Still giving it 5 stars. Can't find where to add the rating! :)
This comment was last edited on 10/10/2014 03:26 PM

veggielady

10/15/2014 11:21 AM

Rated this recipe: (no rating)

I made these last weekend & was looking forward to having one on Sunday evening, after chilling the mixture in the fridge overnight. I thought they were horrible & tasteless. Plus there's the lengthy prep time. This was one more bowlful of veggie burger mix (that I've tried over several years now) that I chucked in the trash along with the paper copy of the recipe that I'd made. Before I even started on the recipe, I read through ALL of the comments here, made notes & used all of the ingredients, but was still disappointed. Sorry.

lanfer01

10/25/2014 10:16 AM

Rated this recipe: (no rating)

Definitely will make these again. I used steel cut oats, fresh spinach and Trader Joes 21 seasoning salute for the seasoning. They were definitely flavorful and my sig other loved them. The mixture was definitely wet, however I didn't drain the water off of the mushrooms when they released their liquid so will do that next time. I will also use regular rolled oats to see if that helps. I ended up having to up the temperature on the oven to 400 to get them to brown and they took almost an hour to cook. They firmed up once I took them out of the oven and let them cool.

lesa

12/08/2014 02:56 PM

Rated this recipe: (no rating)

I made these to take to burger party so I had meatless burger too. I loved these! the mushrooms did add a lot of water, so I won't add the water when cooking them next time, I used the 1/3 cup scoop, and had a lot more than what recipe said, but maybe I packed the mushrooms in cup, and shouldn't have?, So I used the extra after cook cookie sheet full of burgers as stuffing for bell peppers, I mashed in to bell pepper halves, and baked them for 30 mins. at 350 degrees. Next time I will also use 1/2 or 3/4 cup scoop to shape patties.

bluesnell

02/19/2015 05:41 PM

Rated this recipe:

I love this recipe so much I have to stop myself the next day from inhaling all of the left overs cold. I like to crumble it on parchment paper and cook it that way, then use for toppings for our salads, and veggie pizza's and anything that needs some mushrooms and onions really

Dr. F's ketchup is wonderful on it I love the sweet flavor it adds

cjhufam

03/11/2015 05:27 PM

Rated this recipe:

Using dried, minced onion and half "quick cooking oats", the wetness/dryness aof the mixture was perfect without having to strain the mushrooms or spinach. A happy surprise after finding I only had about 3/4 cup left of old fashioned oats! Used real onions grilled as a side dish because I didn't feel like mincing and cooking during prep.

gbryant33612

04/12/2015 03:10 PM

Rated this recipe: (no rating)

In my "Ending Dieting Forever" CD, "Making Eating for Fun in the Kitchen," Part 1, the recipe for "Better Burgers" includes 1 and 1/2 cooked red beans. This recipe online does not include the "mashed" cooked read beans that get mixed with the oats and walnuts. Maybe this one has a typo and caused the moisture issue for some of you?

nathaliev

04/21/2015 06:11 PM

Rated this recipe: (no rating)

I'm curious too about the beans, it seems like beans would make a nice addition. Does anyone have the full recipe for this that includes beans? I did make this the other day as-is and it came out pretty good. I didn't have a moisture issue and I baked them on top of parchment paper. They came out well.

Itsbabs

10/16/2015 12:10 AM

Rated this recipe:

I made these tonight and they seemed to be too wet. They are still good, but I wish they would have been more firm. One of the reason for being too wet is that it took me 2 days to make a batch. I'll make these again.

Katie

12/16/2015 05:02 PM

Rated this recipe: (no rating)

Finally found a meatless burger recipe that I like! I've tried several, and some were not so good, and others were just ok. This one I feel safe to say that I LOVE! I am a bit of a rebel, and I added salt here and there. I was concerned about the liquid content as has been addressed by other commenters. I would have used aminos otherwise. I think I'll try aminos next time, cause they weren't too wet at all for me. I only used 3/4 cup of water instead of the full cup, and I made sure to drain the mushrooms well, even 'squeezing' the mushrooms a bit. I eat the patties cold right out of the fridge. Even my husband thanked me for making them, and said they were good. That's a big deal! :) I can't seem to rate these, but I'd give it five stars if I could.
This comment was last edited on 12/16/2015 05:12 PM

Halexd

01/18/2016 10:34 AM

Rated this recipe:

Excellent! Taste a bit like some of the loafs...Not wet at all, made changes after reading comments ... cut water back to 2/3 cup. Cooked mushrooms with top off for about 10 minutes or till water almost evaporated. Chopped up one cup of red beans and added to mushrooms at the end. Used 1 cup chopped fresh spinach which I also added to mushrooms at the end to wilt slightly. Made 11 small to medium burgers which cooked up fine on lightly sprayed parchment paper. 15 minutes on one side...Took them out and let them sit for 5 minutes, then flipped and put back, reversing the shelves and turning around the sides of the two trays. Ate a few, saved a few for the week and froze a few for later. Might increase the onion next time, and add some grated carrot. Enjoy!

ryams

09/11/2016 05:46 PM

Rated this recipe:

Had these for dinner last night and everyone liked them, including the 4 year old who helped make them. Will definitely make again. I like that you can play around with the spices and herbs to get different flavors. I used no sodium Spike for seasoning and dried thyme (did not have basil, oregano, or parsley). Also used 1 cup of pasta sauce (didn't have tomato paste) with no added water. Used fresh spinach and black beans. Made 11 good sized patties. Baked 20 minutes each side.

lulubell75

11/19/2016 05:00 PM

Rated this recipe: (no rating)

these are just OK. I'm not sure if I would make them again unless I added a lot of Tabasco or SOMETHING. Thank god for my Cuisinart, don't know how I would have gotten through the prep without it.

 

abpjane

01/26/2017 12:33 PM

Rated this recipe:

Made this exactly to the recipe - but cooked for 40 minutes (20) on each side. These are so tasty. I serve with Cauliflower Mash. My husband first thought I was serving chicken fried steak & potatoes! He is not ETL, but ate it anyways, plus seconds. I freeze the extras patties. I know microwave is a no-no, but 1.5 minutes and the patty is ready to eat!

ajrgus

02/26/2017 12:18 PM

Rated this recipe: (no rating)

Please clarify- is it 6 cups of mushrooms, finely chopped, or 6 cup of finely chopped mushrooms?  I cooked using the latter, and it was far too much to fit in 1/3 cup.  I will also take the separate pieces of advice to drain both the spinach and the mushrooms thoroughly, and to refrigerate the mixture before cooking. I liked the taste just fine, but found this very labor-intensive.  It took this novice cook 2-1/2 hours!

Linda P. replies:

03/03/2017 11:10 AM

Rated this recipe: (no rating)

It is 6 cups of finely chopped mushrooms.

sunflowerlady

04/05/2017 02:25 PM

Rated this recipe: (no rating)

What could I use instead of mushrooms?

cgstaggs

05/02/2017 06:17 PM

Rated this recipe: (no rating)

I added 1/2 cup black beans, not mashed (didn't catch that detail), and I squeezed out all excess moisture due to comments.  Mine were dry and a tad crumbly, but the taste was exceptional.  Made 13 burgers.

WanderLustWonderer

05/11/2017 10:20 PM

Rated this recipe: (no rating)

HOLY TOLITO. I am in vegan, plant-based heaven. I poured the mushrooms and spinach into a collender and squeezed all the liquid out of them. These things were absolutely, insanely delicious. I live alone and made 9 of them, ate one and have 8 more to go to eat this week and freeze. I hope they taste good when defrosted. But seriously? Best veggie burger I have ever, EVER had. 

This comment was last edited on 05/11/2017 10:21 PM

linda810

05/14/2017 12:47 PM

Rated this recipe: (no rating)

People here are not kidding. This is the best veggie burger I've ever had -- and for people who are really looking for it (I'm not), the closest vegetable equivalent thing to a hamburger I've ever had. 

More importantly, theyre sinful ... without being sinful. Gosh are they good. 

I made my first batch this week. Didn't have any fresh or dried parsley, but they were still terrific. Bought more mushrooms so I could make another batch to freeze. (Bought parsley too, looking forward to that addition.)

I think you could use these as a substitute for ground meat in many recipes. Flavor with fennel and some other spirces, and you could probably make them into veggie sausage (loose). 

Don't wait to make them! 

linda810

05/14/2017 01:13 PM

Rated this recipe: (no rating)

Hmmmmm ... I read through more comments after I made my first posting. I was going to come back and say that I followed the recipe exactly and they came out perfectly for me. Then I kept reading about a cup of water and I didn't remember doing that. 

I'm not sure what I did, but I think I may have forgotten to heat and cook the tomato paste and water. I think I just mixed it together dry, or maybe added a little cold water. I know I did add some ketchup and mustard after I had the entire mixture done. I have a black bean burger recipe that uses this and I think that's what makes it so good, so I added it. 

I will say that it could use some salt. I've never added salt to much, unless baking, so I don't have a taste for it. But this definitely tasted like it could use it. Probably some Bragg's or tamari sauce would be sufficient. 

Also, in answer to all the questions about the amount of onions -- I minced mine very finely in my food processor, and used six cups of the minced. I also sauted the onions and mushrooms in my Instant Pot, which may be hotter than some people cook with. I also cooked them until they were almost dry. There was no extra moisture when I was done. 

?? Hope these suggestions help. If you're dissatisfied, I would definitely trying adding ketchup and mustard. Makes it really taste like a hamburger. 

linda810 replies:

05/14/2017 01:15 PM

Rated this recipe: (no rating)

That would be the amount of mushrooms, not onions. Sorry about that. Also, it was the equivlent of 6 8-oz boxes of button/portobello mushrooms. (I used a blend, about half and half. Using portobellos probably makes a big difference as well.) 

jaoulaoe

07/11/2017 11:03 PM

Rated this recipe:

I didn't think that this burger was all that.  It was very TIME CONSUMING to prepare and the cooking time was more like 20 minutes on each side. I wonder if Dr. Fuhrman has ever actually made this recipe' himself. Many of these recipe's are time consuming in general and I can see why people resort to eating two salads a day.  Too much time in the kitchen - I spend up to 4 hrs a day preparing meals, and no I'm not exagerating.  I'd rather be walking or riding my bike...

disneymom4ever

12/04/2017 02:32 PM

Rated this recipe: (no rating)

I made these last night for the first time and they were AMAZING!  I used Mrs. Dash Tomato, Basil, Garlic seasoning instead of MatoZest. I cooked them on my new Copper Chef Crisper.  They hold together nicely. Not mushy like some vegan burgers.

 

SecondCityMom

03/25/2018 04:16 PM

Rated this recipe:

These are my favorite veggie burgers ever! They do take a little work, especially the first time through, but are so worth it! I'm not sure what I am doing differently, but using a 1/3rd cup measure to form the patties gave me almost double the 8 servings - unless 2 patties is a serving. No complaints, though, as these are great and it was nice to have leftovers.

whoster69

05/02/2018 06:46 PM

Rated this recipe:

My wife and I tried these the other night.  She left the spinach out which may have made a difference in the taste.  They were very good.  4 out of 5.

WiderChange

05/05/2018 09:16 PM

Rated this recipe:

We absolutely love this recipe. I made it exactly according to the recipe, except used fresh baby spinach instead of frozen (and sauted the spinach until it was fully wilted). Like other people who commented here, the recipe made even more than anticipated. No compalints here! I possibly used too much of something or didn't cook down the vegetables as much as the recipe intended, because instead of 8 1/3-cup burgers, I got 9 1/2-cup burgers. But the kitchen smells delicious while these are cooking and the taste and texture are wonderful. Mine held up well enough to be served as burgers, but they are crumbly enough that we thought they'd be excellent fillings for a taco or lettuce wrap too. We definitely will make this again.

This comment was last edited on 05/05/2018 09:18 PM

Prospero52

05/09/2018 03:10 PM

Rated this recipe:

Perfect recipe. Easy to make, delicious. They freeze well, making lunch easy for a couple of days.

CarolAnn63

02/27/2019 01:33 PM

Rated this recipe: (no rating)

Really enjoyed these burgers, nice change from the standard bean or rice burger.

62cougar

06/17/2019 03:45 PM

Rated this recipe: (no rating)

Has anyone tried to make these with something besides walnuts? I'll do it if I have to... no allergies or anything. Just not a fan of walnuts

Schatzie3

06/19/2019 08:10 AM

Rated this recipe:

Absolutely love these burgers and will never be without some in my freezer. Made them by the recipe except used fresh spinach, sautéed till wilted, and used Dr Greger’s seasoning blend from the recipe in his How Not to Die cookbook since I don’t have the MatoZest.  Turned out great and made 12 patties. I followed the advice of another reviewer who said to reheat them for 30 min in a 400 degree oven and, like others, thought they were even better after freezing. Even my husband liked them but felt the texture was a bit “mushy”.  May try using the steel cut oats to see if that improves the texture though I love them as is. 

This comment was last edited on 06/19/2019 08:10 AM