Vegetarian Mushroom Sliders with Habanero Greek Yogurt dressing

Yields: 1 Serving Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins

Have you ever developed an aversion to a food that you ate growing up? It has happened to me quite a few times especially because the ingredient was cooked in an unpleasant and unappetizing manner.  Couple of years ago I decided to make Mushroom soup and put them all in a blender to grind. I thought I will be able to produce gourmet quality soup at home. But I was wrong. I screwed it up in such a way that the smell of mushroom turned me off completely. Since then I never ate mushroom. But something changed and I started craving mushrooms again.

This time I didn’t want to mess it up but I knew what I wanted to make out of it. A burger. That is how I ended up bumping into this recipe online. I have tweaked it to try gazillion combinations and it has never failed me. It is juicy, slightly chewy and the texture is just like how a meaty burger would look like. Those who crave meat burgers will never ever look back because you will certainly get hooked to it once you taste it for the first time. This is definitely a goto game day or a party food.

Vegetarian Mushroom Sliders with Habanero Greek yogurt sauce
Must have on a game day!! It is juicy, chewy and mildly spicy that will make you salivate every time you think about it. And that habanero greek yogurt sauce just adds zing to it.


0/21 Ingredients
Adjust Servings


0/15 Instructions
  • Heat up a heavy cast iron skillet or a pan on a medium flame. Add 3/4 tbsp oil
  • When it hot add finely chopped garlic, sauté until it turns golden brown
  • Add finely chopped onion and sauté until translucent
  • Add chopped mushroom, 1/4 tsp salt and sauté until all the water shed by mushroom dries up, 6-8 minutes approx.
  • In a small bowl beat an egg using a fork until frothy
  • To the Mushroom mixture, add oats, parmesan and gouda cheese, bread crumbs, dried parsley, cilantro, pepper powder, oregano, paprika, cumin powder, salt per taste. Mix well and allow it to rest 10-15 minutes. This will allow the flavors to get incorporated
  • Refrigerate the mixture as is or after shaping it into patties for another 15 minutes
  • In a hot skillet add 1 tbsp Olive Oil. Carefully place the patties and fry them on a medium flame for 4-5 minutes approx on each side until it turns golden brown
  • For the habanero sauce : Combine greek yogurt, habanero sauce and honey. Allow it to sit for 10 mins letting the flavors to marry
  • On a (mini) hamburger spread the sauce, place the patties and serve. You can add pickles/onions /spinach or even a slice of cheese in between
  • Notes
  • I have made this using white button mushrooms and I can't find much difference in taste. They both taste good.
  • If gouda is not available, add another tbsp of parmesan or your favorite cheese.
  • You can use regular or seasoned breadcrumbs.
  • I have added paprika to add little more spice to this burger. You can also substitute it with red chili powder or just make patties without them
  • While buying cheese ensure that you are buying the vegetarian ones. Personally it doesn't matter for us but for those who care read the ingredient list

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