Mushroom and corn burger: A recipe borrowed and twisted twice over

Finally, I’ve managed to lift my lazy fingers to post a recipe on this blog; a first.

Last week I got a packet of button mushrooms and sweet corns to make salad for dinner. I used a bit of both and that’s it, my use of mushrooms and corn ends there. Mostly I keep the rest of them in the fridge and let them stay there till they aren’t usable anymore. This time I decided to break the trend and put them to a good use by making mushroom and corn burger. The inspiration for the recipe came from Amrita’s blog who in turn was inspired by Antoine Lewis. I twisted the recipe a bit and the result was so brilliant that the husband complimented saying, “I cannot believe there is no nonveg in there.”

1 pack of button mushrooms
1 pack of sweet corns
1 small cup celery (finely chopped)
2 spring onions (finely chopped)
2 green chillies (finely chopped)
1 tsp crushed ginger garlic
1 tsp tomato sauce
Salt to taste
1/2 tsp pepper
Bread crumbs
1 tsp all purpose flour (maida)
1 egg
Oil (I prefer olive oil)
Sliced onion, tomato and lettuce leaves
Burger buns (sliced into halves)


  1. Clean the mushrooms and corns by dipping them in water and mince them together in the food processor.
  2. Heat 1tsp olive oil in a pan and cook the minced mushrooms and corns till all the water dries up.
  3. Add spring onions, celery, chillies, crushed ginger-garlic and cook some more.
  4. Add salt, pepper, tomato sauce and bread crumbs and mix well.
  5. Remove from gas and add maida which will help binding the patties.
  6. Make four thick patties from the mixture.
  7. Heat oil in a flat pan, dip the patties in egg one by one and shallow fry. Make sure that you fry them on medium flame so that the egg coating doesn’t get burnt.
  8. Fry from both the sides till they turn crispy.
  9. Toast the burger buns on the same pan.
  10. Arrange a lettuce leaf, a slice of onion, tomato and a patty on the bun.
  11. Add a slice of cheese if this burger is too healthy for you.

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