Such a simple yet delicious recipe which gets the thumbs up from everyone at home. These burgers reconciled my 6-year old with mushrooms. She is now asking to have them over and over again!

I picked chestnut mushrooms for this recipe as their rich and earthy flavour adds the perfect depth. Vegetarian burgers can sometimes be a bit too soft. Here the meat-like texture of chestnut mushrooms give these burgers bite. Low in fat and high in fibre, chestnut mushrooms certainly offers a healthy alternative to meat. You can read more here on how mushrooms can transform your Summer BBQ.

Mushrooms being so versatile, you can customise the toppings to suit your own taste. Most cheeses will go well here, so if you are not keen on blue cheese you can use brie, cheddar, goat cheese or smoked cheese instead.

For this recipe, it is important to leave the mushroom mixture to rest for at least 1 hour (up to a day) in the fridge. Otherwise the burgers will not hold together. If you prefer you can also cook them in a pan, and reheat them on the barbecue.

This recipe was commissioned by Monaghan Mushrooms.

300g chestnut mushrooms [10.5 oz]

2 organic eggs

100g breadcrumbs (gluten free if needed) [3 oz]

60g shallots finely sliced [2.1 oz]

2 garlic cloves crushed

4 Tbsp parsley (finely chopped)

175ml marsala wine [6 fl oz / US 3/4 cup]

2 Tbsp olive oil

salt & pepper


2 large red onions

1 Tbsp olive oil

1 Tbsp butter

2 Tbsp brown sugar

2 Tbsp balsamic vinegar


Buns of your choice

Blue cheese (or another cheese of your choice such as cheddar, goat cheese, smoked cheese etc..)

Salad leaves, tomatoes, pickles etc..


1. Wash and clean mushrooms. Mince them very finely.

2. Heat 2 tablespoons of olive oil in a large frying pan. Add finely sliced shallots and crushed garlic.

3. Add minced mushrooms. Fry gently for 2 mins.

4. Add marsala wine and finely chopped parsley.

5. Cook for 10-12 mins until all liquid has evaporated.

6. Transfer mushrooms to a bowl. Mix in beaten eggs and breadcrumbs. You can use a bit more breadcrumbs if you feel the mix is too wet. Season to taste.

7. Set aside in the fridge for 1 hour so the breadcrumbs have time to soak up any extra liquid. The burger mixture can be made up to a day ahead and kept in the fridge in an airtight container.


1. Make the caramelised onions just before you are ready to cook the burgers.

2. Heat olive oil and butter in a large frying pan. Add sliced onions, sugar and vinegar. Stir a little.

3. Leave to cook for 30-40 mins under gentle heat, stirring every now and then so the onions do not stick to the pan.

4. When done, transfer to a serving bowl.


1. Remove mushroom mix from the fridge. Mould handfuls of the mince mixture into burger patties. You should have 6.

2. Heat some olive oil in a large frying pan. Cook the burgers for 10 to 12 minutes until evenly cooked. Turn them once.

3. Serve with buns, salad, cheese and the caramelised red onions.

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