Red Wine Mushroom Burgers Recipe

If you saw last week’s pots, you’ll know that red wine is my ingredient of the month this month and we’re starting with this red wine mushroom burgers recipe. I feel like mushroom burgers are very common as the vegan option (despite so many people disliking them, sorry if this one isn’t for you). But I like looking with mushrooms because they absorb flavours really well, which makes them perfect for adding the wine to. 

The red wine in this recipe transforms this recipe from a light herb burger patty to a rich, full bodied flavour experience.  

This recipe only contains 80ml of red wine and serves 6 patties, so there’s less than a tbsp of wine per burger patty and it won’t interfere with your plans and push you over the limit, even if you wanted a glass of wine with dinner too.  

For more information about wine consumption, refer to this NHS guide on alcohol limits and drink driving.

I opted to use both shiitake and chestnut mushrooms in this recipe, the shiitake are there for the texture and flavour, while the chestnut mushrooms give us a little boost of plant based vitamin D. 

Ingredients and Texture 

I hate it when I make something like a burger or meatball and it’s been pulsed/ blended to the point that nothing in it has any texture or identifiable features. I like my food to have texture. This is partly why I used a combination of different mushrooms in this recipe and opted for a combination of breadcrumbs and seeds as the dry ingredients, rather than a simple flour.  

However, if you’re in a pinch in terms of ingredients, you can swap the breadcrumbs for a flour and the seeds can be swapped for nuts to keep the texture, or a little extra breadcrumbs or flour if that’s all you have to hand.  

And I used my own seasoned breadcrumb recipe for this dish rather than plain. See that recipe for details on how to prep.  

Suggested Post: The Best Gluten Free Breadcrumb Recipe 

Nutritional Information  

Each burger patty contains just 92 calories, 3.5g of fibre and 2.7g of protein. As you can see, that’s not particularly high in anything, so these are best served with a higher protein side.  

Per patty, they contain 55% of your daily vitamin D, 10% of your daily vitamin E and 20% of your daily vitamin C. Each one all provides your full RDA of vitamin A thanks to the butternut squash, and 10-12% of B3, B5 and B6. 

There’s also a small amount of both omega 3 and 6 from the mixed seeds. 

So although they aren’t particularly high in protein, these burgers are quite vitamin dense and can be a great heathy addition to a balanced diet. 

Red Wine Mushroom Burgers Recipe  

Healthy, easy red wine mushroom burgers recipe with full and rich savoury flavours, packed with vitamins. 

This recipe is gluten free, dairy free, soy free, nut free and vegan. Please check your GF breadcrumb packet for any allergens.  

5 from 2 votes

Print

Red Wine Mushroom Burger Recipe

Healthy, easy red wine mushroom burger patty recipe with full and rich savoury flavours, packed with vitamins.

Course Dinner, Lunch, Main Course

Cuisine British

Keyword Red Wine Mushroom Burgers

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 Patties

Calories 92 kcal

Ingredients

• 2 cups butternut squash chopped into small cubes
• 125 g shiitake mushrooms roughly chopped
• 125 g chestnut mushrooms roughly chopped
• 1/3 cup red wine
• 1 tsp dried rosemary
• Couple of pinches of peri peri salt
• Black pepper to taste
• ½ cup my GF breadcrumb blend
• 2 heaped tbsp of mixed seeds

Instructions

1. Spray a large frying pan with a few sprays of fry spray, a very light layer. The pan shouldn’t be visibly oily. Add the cubed butternut squash on low to medium heat and cook for 8-10 minutes, stirring occasionally until the squash is starting to brown. Stir in the dried rosemary and peri peri salt then add the mushrooms. Cook for a further 2-3 minutes, then add the wine. Reduce the heat and stir the wine in for 1-2 minutes. When the mushrooms are evenly purple, transfer the content of the pan to a food processor.
2. Pulse the food processor for a few times to lightly blend the ingredients. Add the seeds and ¼ cup of breadcrumbs and pulse again. Slowly add the remaining quarter cup of breadcrumbs until the mix easily sticks together, holds firmly on a spoon, but still has texture. You may not need the full ½ cup.
3. Allow to cool slightly, if necessary, then divide the mix evenly into six servings. Roll them into balls then flatten to a burger patty shape with your hands. Place on a lined baking tray in the centre of the oven for 20-25 minutes.

Serve and enjoy

Are you a mushroom fan? How do you feel about the use of them in this red wine mushroom burgers recipe?  

If you were looking forward to the red wine month but aren’t a fan of mushrooms, next Tuesday I’ll be sharing a red wine risotto recipe.  

Until next time, 

Sophie 

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