Easy Mushroom Veggie Burgers

I had some challenges with the mix. Following the directions, my mix was very runny. I kept adding fresh cubed bread pieces (sourdough bread) until the mixture looked like it would be easily handled. It took 5 (yes, 5!) pieces of bread! I added an extra egg because I was worried about the mixture falling apart while cooking. When handling the mix, it still wouldn't stay together, so I ended up adding dry bread crumbs. Fortunately, the mix held together, remained moist, and the patties tasted yummy! I'd make this again, with adjustments. Thanks for posting.

The flavour of these is wonderful. They are very mushroomy. I used baby portabella mushrooms. I added a Knorr beef cube in place of the steak sauce and as I cooked the mushrooms I added the bread and kind of mashed the bread into it. That way it could not be seen. Now I too had trouble getting these to hold together but I just added some store bought bread crumbs and was careful cooking them. These are a soft burgers. I would definitely recommend trying these if you are a mushroom lover as they are fantastic. My husband says these are so much better than the portabello burgers you buy in the store. Thanks for the recipe.

This was a great recipe. I actually added black beans to it for a bit more protein... very delicious!

I will have to make these again. They had wonderful flavor, but just didn't work. . .first off it was too runny, so I added Italian Style Breadcrumbs to thicken (which worked well) and then they stuck to the frying pan. I used a combo of shitake and button mushrooms, then for the steak sauce I used 1/2 Andrea's sauce and 1/2 Heinz 57 sauce. Again, the flavor was fabulous. Next time I will try to fry these in a different pan with different oil and see what happens. I will absolutely make these again. Made for February Photo Tag.

This was very good.