Vegetable Mushroom Burger




  • 2 tbsp. vegetable oil

  • 1 ¼ lb. Vidalia onion

  • ¼ cup garlic

  • 12 oz. carrots

  • 1 ½ lb. mushrooms

  • 1 tbsp. celery salt

  • ½ tsp. ground sage

  • 1 tsp. black pepper

  • 6 oz. cholesterol-free egg substitute

  • 3 cups Campbell’s Classic Cream Of Mushroom

  • 3 ½ oz. roasted red bell pepper

  • ¼ cup Worcestershire sauce

  • ¼ cup fresh parsley

  • 1 ½ lb. brown rice

  • 9 oz. bread crumbs

  • 24 ea. whole grain hamburger roll

  • Vegetable cooking spray as needed




  1. In large skillet, heat oil over medium-high heat; add onion and sauté 6-7 minutes or until caramelized slightly. Stir in garlic and continue cooking 2 minutes.

  2. Add carrots and continue cooking, stirring often, 5 minutes.

  3. Stir in mushrooms and cook, stirring often, until dry, about 8-10 minutes. Mix in seasonings and cook 1 minute. Remove from heat and cool to room temperature. Cover and chill completely before continuing. Then, refrigerate below 40°F.

  4. In large bowl mix onion-mushroom mixture and egg well.

  5. Stir in soup, pimiento, Worcestershire sauce and parsley to mushroom mixture and mix well.

  6. Stir in rice and crumbs and mix well. Cover and refrigerate below 40°F at least 4 hours before using as directed.

  7. Portion, using a #8 scoop (1/2-cup/4-oz.), shape into 24 4-in. x 1/2-in. patties.

  8. Grill patties on an oiled grill top over a medium-high fire or heat, about 5-6 minutes per side. Remove from grill or oven and place on a sheetpan sprayed with non-stick spray and bake in a 350°F conventional or 300°F. convection oven for 15-20 minutes.**CCP: Cook to an internal temperature of 140°F or higher for 15 seconds.** Or scoop mushroom burger batter onto an oiled sheetpan and roast in a 400°F convection oven for 35-40 minutes, flipping half-way through the cooking time until browned and crisp.

  9. For each portion, serve one burger between one split hamburger roll.