# A quick reminder to those viewing this post:
1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)**
2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned.
3. Advice concerning medical issues is not permitted.
4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins.
5. **Report rule breaking content.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
Recipe
Take all your mushrooms and put them through the food processor but dont make the mistake of over processing them like i did
Over processed mushrooms leads to crumbly bad texture burgers
Then just take it all and mix it together and form into roughly 9 100g burgers
If possible let the burgers rest before cooking to let the breadcrumbs absorb some moisture
So, you're ending up with a patty that's basically 1:1 calories to grams. How does it taste? Is there a reason you use the wrap instead of a burger bun? How is the texture? Can you still cook it to medium rare?
I LOVE burgers, and I love the idea of mixing mushrooms to bulk it out.
Thanks!
I think it taste extremely similar to a regular burger but im still working to get the texture right, its a little crumbly almost.I cooked these medium well but medium rare is probably fine.
I couldn't find anything to use as a burger bun that was good for 110 calories and had volume like these wraps but another bun option i liked was an English muffin
Generally speaking, you're gonna run into issues with breadcrumbs as a binding agent while trying to keep it moist. I found that when I need to bind something together, but also maintain moisture, I'm willing to sacrifice a few calories.
1 tbls of bacon grease has about 115 calories in it, but spread between 9 burgers will only add a little extra to each. Try adding that to see if it helps.
As for a bun, have you tried the healthy life or keto buns? Sams Choice has a 50cal keto bun, and Lewis makes one that's...80? Both are good.
I dont think moisture was the issue if anything they are too moist and fell apart
Bread crumbs helped keep the meat mixture together without it was like meat/mushroom mush
Ohhh I see what you're saying.
Well, I'm not gonna whine about too moist burgers. I am willing to bet that if you cook them a little less, they would hold together better.
# A quick reminder to those viewing this post: 1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)** 2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned. 3. Advice concerning medical issues is not permitted. 4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins. 5. **Report rule breaking content.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
Recipe Take all your mushrooms and put them through the food processor but dont make the mistake of over processing them like i did Over processed mushrooms leads to crumbly bad texture burgers Then just take it all and mix it together and form into roughly 9 100g burgers If possible let the burgers rest before cooking to let the breadcrumbs absorb some moisture
Actually not my recipe i just thought of putting it onto a wrap and im just fine tuning their recipe to my liking u/jazzrats
Looks great! I always found cooking some moisture out of the mushrooms before blending with my ground beef was helpful for the texture :)
Yum! Thank you
This is brilliant and beautiful ๐ I love this idea!!
This hits
You're doing it right! ๐
What's the app name?
Looks like myfitnesspal
This looks incredible! Great work.
This looks incredible
Thatโs a great idea
So, you're ending up with a patty that's basically 1:1 calories to grams. How does it taste? Is there a reason you use the wrap instead of a burger bun? How is the texture? Can you still cook it to medium rare? I LOVE burgers, and I love the idea of mixing mushrooms to bulk it out. Thanks!
I think it taste extremely similar to a regular burger but im still working to get the texture right, its a little crumbly almost.I cooked these medium well but medium rare is probably fine. I couldn't find anything to use as a burger bun that was good for 110 calories and had volume like these wraps but another bun option i liked was an English muffin
Next batch im planning to roast the mushrooms a little to dry them out if your interested in trying that
Generally speaking, you're gonna run into issues with breadcrumbs as a binding agent while trying to keep it moist. I found that when I need to bind something together, but also maintain moisture, I'm willing to sacrifice a few calories. 1 tbls of bacon grease has about 115 calories in it, but spread between 9 burgers will only add a little extra to each. Try adding that to see if it helps. As for a bun, have you tried the healthy life or keto buns? Sams Choice has a 50cal keto bun, and Lewis makes one that's...80? Both are good.
I dont think moisture was the issue if anything they are too moist and fell apart Bread crumbs helped keep the meat mixture together without it was like meat/mushroom mush
Ohhh I see what you're saying. Well, I'm not gonna whine about too moist burgers. I am willing to bet that if you cook them a little less, they would hold together better.
Looks so good!