Cooking Local & In Season: Grilled Mushroom & Greens Veggie Patties

One of my goals this year is to learn more about locally grown vegetables and fruits, and where to source them. The benefits of buying fresh, nutritious, delicious and locally grown foods as I’ve learned? Like me, you might get to try new fruits like gooseberries and rhubarb for example. You learn when freshly picked, in season produce is at its peak in flavour and nutrition.

Buying Local and In Season

When you buy local, you help support farmers and get to enjoy visits to farmers markets, strengthening your community. Learning to shop local is a healthy decision; it does feels good to discover and cook the foods available in my own back yard!

Now In Season

Foodland Ontarioa consumer promotion program of the Ontario Ministry of Agriculture, Food and Rural Affairs, was established in 1977 with a mission to spread the word about the great taste, nutrition and economic benefits of buying Ontario food to Ontarians. Grocery shoppers in particular. Foodland Ontario’s website has been a great resource to learn about locally grown foods and when they’re in season.

Foodland Ontario also works closely with producers and growers groups, to share information and encourage participation in relevant activities, and show them how to use the Foodland Ontario symbol to promote their food products.

As we head into June and warmer months in Ontario, locally grown fruits like cherries and strawberries will be in season and at their freshest. Asparagus, Beans, Bok Choy, Broccoli, field cucumber, lettuce, mushrooms, spinach and summer squash, to name a few, will be freshly picked and at their peak in flavour and nutrition.

To help decide on spring, summer grocery needs, and get inspiration for recipes, I put together a comprehensive list of some of the wonderful vegetables and fruits that will be in season April through to September. It’s not too late to make rhubarb pie!

A Market Win

See the list of foods in season in Ontario here: Fruits & Vegetables Now In Season, Spring Summer 2017

Let’s Talk Grilling

Grilling is the oldest cooking method, and one that retains its popularity especially as we head into summer months. Grilling (and broiling) are the only methods that use direct heat – nothing but a thin layer of air separates the heat source from the food. This guarantees a crisp crust quickly. Although grilling can be easy, it does not “add” flavour unless you use a wood fire or spice up your fire with wood chips. With grilling and barbecue season upon us, these mushroom patties will make for a super enjoyable meal for meat lovers and plant-based foodies alike.

Veggie Burgers

Now, veggie burgers can be tricky. The ingredients in today’s recipe work as far as flavour and a reliable consistency. The mushrooms are a big part of what makes these patties taste so rich and satisfying as they replicate an authentic meaty flavour.

Take your time with making this recipe. It’s important to carefully follow the instructions. Also, do not over process the mushroom mixture. It should remain a bit chunky when removed from the food processor. Otherwise, enjoy these healthy, rich and satisfying grilled veggie patties for your burgers, made with local, in season ingredients.

Grilled Mushroom & Greens Veggie Patties

  • Servings: 4 - 6
  • Difficulty: moderate
  • Print

healthy, rich, satisfying, savoury, local!


  • 2 tablespoons extra-virgin olive oil
  • 4 cups cremini mushrooms, chopped
  • 1 ½ cups onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • ½ cup toasted pecans, chopped
  • 1 cup black beans
  • 2 tablespoons maple syrup
  • Sea salt and freshly ground black pepper to taste
  • 1 ½ cups bread crumbs, preferably freshly grated whole grain (plus more as needed)
  • 1 cup spinach leaves, chopped
  • 4 – 6 burger buns, toasted, for serving
  • Goat or feta cheese (optional for topping)


Heat the olive oil in a large skillet over medium heat.  Add the onion and sauté until browning slightly, about 5 minutes. Add the mushrooms, garlic, thyme and oregano. Sauté until the mushrooms are cooked through, about 5 minutes. Remove from heat.

In a food processor, pulse the pecans until finely ground. Add the black beans and maple syrup. Pulse until combined. Add the mushroom mixture and continue to pulse until combined; leaving chunky. Transfer to a large bowl. Add the breadcrumbs and spinach and mix them in by hand. Season with salt and pepper, then taste to adjust seasoning as desired. Shape the mixture into 4 large patties, or 6 smaller ones.

Place the patties on a greased grill over medium heat. Grill, covered, 5 to 6 minutes per side. Serve hot with toppings of choice.

Alternatively, heat a couple of tablespoons of olive oil in a skillet over medium-high heat and fry the patties until crisp on both sides. If you’d like to bake the patties rather than fry them, preheat the oven to 350 F(175 C). Bake the patties on a lined baking sheet for 15 minutes, then flip and bake for 15 minutes longer until brown.


Top with fried, golden brown shallots. Peel and thinly slice 2 shallots. Dredge them in flour. Fry in heated olive oil until golden brown.

You can now print this recipe card. Just hit ‘Print’ on the above to keep it handy.

Would Love to Hear From You

What locally grown foods are in season where you shop? Just hit the reply button.

See more: “Food You’ll Love Cooking!

22 thoughts on “Cooking Local & In Season: Grilled Mushroom & Greens Veggie Patties

  1. Fantastic veggie burgers dear Eartha! We bet the mushrooms elevate the flavor to a whole new level.
    And you’re so right:
    “You learn when freshly picked, in season produce is at its peak in flavour and nutrition”.
    That’s a rule we abide by: ALWAYS buy IN SEASON fruits and veggies. We would never make a Greek salad in December for instance. Of a lettuce and spinach salad in the summer.
    Great work!

    Liked by 1 person

    • Oh how I l💚ve mushrooms you guys! I saved your recipe for mushrooms fried in a wine batter… seriously … will be trying it.
      Also, don’t get me started on spinach – guilty of eating and/or drinking it all year round!
      I enjoyed the process of learning about locally grown foods and will continue to do so. Was even able to spot a fake at a farmer’s market recently (such a snob now lol).

      Liked by 1 person

    • Thanks Laura. One eye opener as I mentioned in another comment, is how much I really did not know about locally grown foods before I started this process. I was happy to see spinach on the list!
      Appreciate your comment. 🙂

      Liked by 1 person

    • Thanks Nicolas! There are so many vegetables and fruits that I eat and cook with – some of my favourites! – that grow nowhere close to home.
      Learning about sourcing local and in season, and supporting “legitimate” farmers at markets is empowering.
      Appreciate you checking out the post. I really enjoyed those patties! 🙂

      Liked by 1 person

  2. I totally agree! I’m in the Chicago area and have very similar in-season produce available. I found a local farm that holds a farm stand twice a week. Last year they introduced me to many new veggies and they were always delicious. They open this weekend and can’t wait to visit!

    Liked by 2 people

    • Thanks Megan! Most farmers markets will be opening on my end this coming weekend. Can’t wait!
      Last year I got introduced to rhubarb and rhubarb pie at a winery/farm about an hour outside my home. Loved the experience!
      Appreciate you checking out the post and commenting. 🙂


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