My husband and I made these mini mushroom burgers this week and they were so delicious. We used heart shaped russet potato waffles for the buns which made them extra cute looking, but you could also substitute a bun of your choice too. The “meat” is seasoned and sautéed mushrooms & onions, the cheese is a fat-free potato “cheese” from @girlgonewildblues, and then of course there are some burger toppings. Let the recipe be your guide and have fun making your own burger creation!
Mini Mushroom Burgers (Healthy + Fat-Free)
Ingredients
- Bun of choice – Ours is peeled, steamed & mashed russet potatoes mixed with 1 TBSP of potato starch to crisp the waffle even more. We added this mashed mix to a heart shape waffle machine for around 15 minutes on high for each waffle (no oil or spray). 4 russet potatoes with 1 TBSP potato starch made 2 waffles. We then separated the little hearts with a knife to make mini burgers. I always steam extra potatoes just incase as sizes vary. Leftover steamed potatoes are always great for another meal.
- Sautéed brown mushrooms & yellow onions seasoned to taste with minced garlic, sea salt, a little onion and garlic powder, and a pinch of thyme. We used about 12 oz mushrooms and 1/2 small onion for 2 of us.
- Potato “Cheese” – 2 1/2 cups gold potatoes – peeled, diced, & steamed, 1-2 garlic cloves depending on size, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/2 lemon squeeze – Divide recipe in half for 2 people or save the rest to use with leftover steamed potatoes.
- Toppings – sliced tomatoes, sliced red onion, lettuce, and anything else you wish
Instructions
- Peel and steam your potatoes to prep for making the potato waffle bun and/or potato “cheese.” I add about 6 russets and 5 gold potatoes over the Instant Pot trivet with 1 cup of water and pressure cook for 14 minutes, quick releasing right away. Any that are done, I take out. The others I leave in and pressure cook for another 2-3 minutes depending on what they need. You can also steam potatoes on the stovetop too.
- Sauté the mushrooms and onions. First sauté the onion and minced garlic in 1 TBSP water over medium heat, stirring until the onion is mostly translucent. Then add in the sliced mushrooms with desired sea salt, onion powder, garlic powder, and a pinch of thyme if preferred. Now constantly stir until the mushrooms release their juices. After this leave the mushrooms to sauté for around 10 minutes stirring minimally until all the liquid has evaporated. Season with salt & pepper if desired before adding to your bun.
- Make the potato “cheese” – Add the following ingredients to a high speed blender: 2 1/2 cups gold potatoes – peeled, diced, & steamed, 1-2 garlic cloves, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/2 lemon squeeze. Blend all ingredients for 30 seconds. Add in a bit more lemon juice to get it to blend if needed. Taste it, and adjust any seasonings you wish, and then blend again for 1 minute more. It’s the lengthy blending time that makes it a more cheese-like consistency for the burger. This is @girlgonewildblues recipe. You can easily divide this recipe in half for two people or add to any remaining steamed potatoes for a leftover meal.
- Build your burger – Add a scoop of the sautéed mushrooms and onions to your bottom bun or one heart section of the waffle. Spoon on the cheese and spread it around carefully. Add a large sliced tomato, then a slice of red onion, and then some lettuce. Add optional ketchup or anything else you wish. Top it off with another waffle or bun. ENJOY!
SAVE, PIN, + SHARE THE LOVE ON PINTEREST: MINI MUSHROOM BURGERS
You May Enjoy:
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Cauliflower Potato Mushroom Mash
Grateful you are following along! Thanks for being here! Xx Riane
Find me on the daily @herhealthystyle on Instagram
Mini Mushroom Burgers (Healthy + Fat-Free)
When you are in the mood for a healthy and fat-free burger, look to these adorable mini mushroom burgers!
Ingredients
- Bun of choice – Ours is peeled steamed & mashed russet potatoes mixed with 1 TBSP of potato starch to crisp the waffle even more. We added this mashed mix to a heart shape waffle machine for around 15 minutes on high for each waffle (no oil or spray). 4 russet potatoes with 1 TBSP potato starch made 2 waffles. We then separated the little hearts with a knife to make mini burgers. I always steam extra potatoes just incase as sizes vary. Leftover steamed potatoes are always great for another meal.
- Sautéed brown mushrooms & yellow onions seasoned to taste with minced garlic sea salt, a little onion and garlic powder, and a pinch of thyme. We used about 12 oz mushrooms and 1/2 small onion for 2 of us.
- Potato “Cheese” – 2 1/2 cups gold potatoes – peeled diced, & steamed, 1-2 garlic cloves depending on size, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/2 lemon squeeze – Divide recipe in half for 2 people or save the rest to use with leftover steamed potatoes.
- Toppings – sliced tomatoes sliced red onion, lettuce, and anything else you wish
Instructions
- Peel and steam your potatoes to prep for making the potato waffle bun and/or potato “cheese.” I add about 6 russets and 5 gold potatoes over the Instant Pot trivet with 1 cup of water and pressure cook for 14 minutes, quick releasing right away. Any that are done, I take out. The others I leave in and pressure cook for another 2-3 minutes depending on what they need. You can also steam potatoes on the stovetop too.
- Sauté the mushrooms and onions. First sauté the onion and minced garlic in 1 TBSP water over medium heat, stirring until the onion is mostly translucent. Then add in the sliced mushrooms with desired sea salt, onion powder, garlic powder, and a pinch of thyme if preferred. Now constantly stir until the mushrooms release their juices. After this leave the mushrooms to sauté for around 10 minutes stirring minimally until all the liquid has evaporated. Season with salt & pepper if desired before adding to your bun.
- Make the potato “cheese” – Add the following ingredients to a high speed blender: 2 1/2 cups gold potatoes – peeled, diced, & steamed, 1-2 garlic cloves, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/2 lemon squeeze. Blend all ingredients for 30 seconds. Add in a bit more lemon juice to get it to blend if needed. Taste it, and adjust any seasonings you wish, and then blend again for 1 minute more. It’s the lengthy blending time that makes it a more cheese-like consistency for the burger. This is @girlgonewildblues recipe. You can easily divide this recipe in half for two people or add to any remaining steamed potatoes for a leftover meal.
- Build your burger – Add a scoop of the sautéed mushrooms and onions to your bottom bun or one heart section of the waffle. Spoon on the cheese and spread it around carefully. Add a large sliced tomato, then a slice of red onion, and then some lettuce. Add optional ketchup or anything else you wish. Top it off with another waffle or bun. ENJOY!
Notes
Plant-Based | Fat-Free | Dairy-Free | Vegan | Egg-Free | Vinegar-Free | Medical Medium Compliant Friendly Recipe
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