Mushroom Veggie Burgers

Recipe By:
Juniper
Updated:
Mushroom Veggie Burgers

Meet our favorite homemade veggie burger recipe! Our Mushroom Veggie Burgers are not just delicious but also packed with nutrients. Perfect for weeknight dinners, weekend cookouts, or meal prep, these burgers feature a satisfying blend of mushrooms, beans, and herbs. Their versatility allows you to bake or pan-sear them based on your preference. Plus, they’re easy to customize with your favorite toppings!

Why You’ll Love This Recipe

  • Delicious Flavor: The combination of mushrooms and spices gives these burgers a rich, umami taste that satisfies even the most discerning palates.
  • Healthy Ingredients: Packed with beans and whole grains, these burgers provide a great source of protein and fiber.
  • Versatile Cooking Methods: Enjoy them baked for an oil-free version or pan-seared for a crispy exterior—both ways are equally tasty!
  • Make Ahead: These burgers can be pre-cooked and stored in the fridge or freezer for quick meals later on.
  • Perfect for Any Occasion: Whether it’s a family dinner or a backyard barbecue, these veggie burgers are sure to please everyone.

Tools and Preparation

To make the best Mushroom Veggie Burgers, gather the following tools. Having the right equipment ensures a smoother cooking experience.

Essential Tools and Equipment

  • Food processor
  • Large sauté pan
  • Baking sheet
  • Parchment paper
  • Cast-iron skillet

Importance of Each Tool

  • Food processor: Perfectly blends ingredients for a consistent texture without over-processing.
  • Large sauté pan: Allows even cooking of the mushroom mixture without overcrowding.
  • Baking sheet: Ensures your veggie burgers bake evenly while keeping your oven clean with parchment paper.
Mushroom

Ingredients

For the Burger Mixture

  • 1 small onion, chopped
  • 16 ounces cremini (baby bella) mushrooms, sliced (or a blend of portobello, shiitake or cremini)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ cup raw walnut halves
  • 1 ¼ cups cooked pearled barley (see Notes for subs)
  • 1 cup cooked pinto or black beans (rinsed and drained)
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons vegan worcestershire sauce (see Notes)
  • ½ cup panko breadcrumbs
  • 1 teaspoon fine sea salt
  • black pepper

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

In a large sauté pan over medium-low heat:
1. Cook the chopped onion and sliced mushrooms until their liquid is released and mostly evaporated (about 15 minutes).
2. Add minced garlic, dried thyme, and smoked paprika; cook for an additional 2 to 3 minutes until dry.

Step 2: Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

Step 3: Prepare the Mixture

In a food processor:
1. Pulse the walnut halves until coarsely crumbled.
2. Add the sautéed mushroom mixture along with cooked barley, beans, nutritional yeast, vegan worcestershire sauce, panko breadcrumbs, salt, and black pepper.
3. Process until well combined but still chunky.

Step 4: Form Patties

Using about ½ cup of mixture per patty:
1. Shape into patties—this recipe yields approximately eight burgers.
2. Optionally brush patties with vegan worcestershire sauce and sprinkle black pepper on top.

Step 5: Bake the Patties

Arrange patties on the baking sheet:
1. Bake for 30 to 35 minutes while flipping halfway through (after about 15 minutes).
2. They should be firm and golden brown when done.

Step 6: Pan-Sear Option

For a crispy finish:
1. Preheat cast-iron skillet over medium heat with 2 tablespoons of high-heat cooking oil.
2. Cook patties in batches for about 5 minutes per side until nicely charred.
3. Transfer cooked patties onto a paper towel-lined plate to absorb excess oil.

Enjoy your delightful Mushroom Veggie Burgers hot off the grill or baked fresh from the oven!

How to Serve Mushroom Veggie Burgers

Mushroom veggie burgers are versatile and can be served in many delicious ways. Pair them with different toppings, sauces, or sides to enhance their flavors and create a satisfying meal.

Classic Toppings

  • Lettuce and Tomato: Fresh lettuce and juicy tomato slices add crunch and freshness.
  • Avocado Slices: Creamy avocado enhances the burger’s texture and adds healthy fats.
  • Red Onion Rings: Thinly sliced red onions provide a sharp contrast that complements the earthy mushrooms.

Sauces and Condiments

  • Vegan Mayo: A smooth vegan mayonnaise adds richness without overpowering the burger.
  • Mustard: Choose a tangy mustard for an extra kick of flavor.
  • Ketchup: Classic ketchup is always a crowd-pleaser that balances the savory notes.

Unique Pairings

  • Pickled Jalapeños: For those who like it spicy, pickled jalapeños offer heat and acidity.
  • Caramelized Onions: Sweet, caramelized onions bring out the umami flavors of the mushrooms.

How to Perfect Mushroom Veggie Burgers

Creating the best mushroom veggie burgers requires attention to detail. Here are some tips to help you achieve that perfect patty.

  • Use Fresh Ingredients: Fresh mushrooms, herbs, and vegetables will elevate your burger’s flavor.
  • Don’t Overprocess: Keep some texture by pulsing ingredients in the food processor just until combined.
  • Chill Before Cooking: Allow patties to chill in the fridge for 30 minutes before cooking; this helps them hold together better.
  • Experiment with Seasonings: Feel free to adjust spices based on your taste preferences; smoked paprika or cumin can add depth.
  • Cook Evenly: Whether baking or pan-searing, ensure even cooking by flipping burgers halfway through.

Best Side Dishes for Mushroom Veggie Burgers

To complement your mushroom veggie burgers, consider serving them with tasty side dishes. These options will round out your meal and satisfy your guests.

  1. Sweet Potato Fries: Baked or fried sweet potato fries add natural sweetness and crunch.
  2. Coleslaw Salad: A refreshing slaw provides a crisp contrast to the hearty burger.
  3. Quinoa Salad: A light quinoa salad with vegetables makes for a nutritious side.
  4. Grilled Vegetables: Seasonal grilled veggies bring a smoky flavor that pairs well with mushrooms.
  5. Corn on the Cob: Sweet corn adds a delightful burst of flavor; serve it with vegan butter for extra richness.
  6. Potato Wedges: Crispy potato wedges seasoned with herbs make for a comforting side dish.

Common Mistakes to Avoid

Cooking can be tricky, especially with veggie burgers. Here are some common mistakes to avoid when making Mushroom Veggie Burgers.

  • Boldly overmixing: Mixing the ingredients too much can lead to a mushy texture. Pulse just until combined for a better bite.
  • Ignoring moisture: If your mushrooms are too watery, your patties may fall apart. Make sure to cook them down until dry before mixing.
  • Skipping seasoning: Not adding enough spices can result in bland burgers. Season generously with salt and pepper for enhanced flavor.
  • Overcrowding the pan: When pan-searing, placing too many patties at once can lower the temperature. Cook in batches for even browning.
  • Not chilling before cooking: Failing to chill your patties can cause them to break apart while cooking. Refrigerate for at least 30 minutes to set.
Mushroom

Storage & Reheating Instructions

Refrigerator Storage

  • Store leftover Mushroom Veggie Burgers in an airtight container.
  • They will last for up to 3-4 days in the fridge.

Freezing Mushroom Veggie Burgers

  • Freeze uncooked patties by placing them on a baking sheet first.
  • Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.

Reheating Mushroom Veggie Burgers

  • Oven: Preheat to 350°F and bake for about 10-15 minutes until heated through.
  • Microwave: Heat on medium power in short bursts of 30 seconds until warm.
  • Stovetop: Sear on medium heat with a little oil for about 5 minutes per side.

Frequently Asked Questions

Here are some frequently asked questions about Mushroom Veggie Burgers.

Can I use different types of mushrooms in Mushroom Veggie Burgers?

Yes! You can mix various mushrooms like shiitake, portobello, or cremini for different flavors and textures.

How do I make Mushroom Veggie Burgers gluten-free?

Substitute panko breadcrumbs with gluten-free breadcrumbs or oats to make these burgers gluten-free.

Can I freeze Mushroom Veggie Burgers?

Absolutely! You can freeze both uncooked and cooked patties. Just follow our freezing instructions for best results.

How long do Mushroom Veggie Burgers last in the fridge?

Mushroom Veggie Burgers will last in the refrigerator for up to 3-4 days when stored correctly.

What toppings go well with Mushroom Veggie Burgers?

Great toppings include avocado, fresh veggies, vegan mayo, or your favorite plant-based cheese!

Final Thoughts

Mushroom Veggie Burgers are not only delicious but also versatile. You can customize them with various spices and toppings based on your taste preferences. Whether you choose to bake or pan-sear them, these burgers are sure to impress at any meal or gathering. Give this recipe a try—you won’t regret it!

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Mushroom Veggie Burgers

Mushroom Veggie Burgers

Delight your taste buds with our Mushroom Veggie Burgers, a hearty and flavorful alternative to traditional meat patties. These burgers are not only delicious but also packed with nutrients from mushrooms, beans, and whole grains. Perfect for weeknight dinners or weekend barbecues, they can be easily customized with your favorite toppings. Enjoy them baked for a lighter option or pan-seared for a crispy finish. With just a few simple ingredients and straightforward steps, you’ll have a satisfying meal ready in no time. Give this easy homemade veggie burger recipe a try and impress your family and friends!

  • Total Time: 55 minutes
  • Yield: Serves approximately eight burgers 1x

Ingredients

Scale
  • 1 small onion
  • 16 ounces cremini mushrooms
  • 3 cloves garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ cup walnut halves
  • 1 ¼ cups cooked pearled barley
  • 1 cup cooked pinto or black beans
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons vegan worcestershire sauce
  • ½ cup panko breadcrumbs
  • 1 teaspoon fine sea salt
  • black pepper

Instructions

  1. Sauté chopped onion and sliced mushrooms in a large pan over medium-low heat until liquid evaporates, about 15 minutes. Add minced garlic, thyme, and paprika; cook for another 2-3 minutes.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a food processor, pulse walnuts until coarsely crumbled. Combine sautéed mixture with barley, beans, nutritional yeast, vegan worcestershire sauce, breadcrumbs, salt, and pepper; process until chunky.
  4. Shape the mixture into patties using about ½ cup per patty—yields approximately eight burgers.
  5. Bake for 30-35 minutes on the prepared baking sheet, flipping halfway through.
  6. For a crispy texture, pan-sear in a cast-iron skillet over medium heat for about 5 minutes per side after baking.
  • Author: Juniper
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking/Pan-searing
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 1g
  • Sodium: 220mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: For gluten-free options, substitute panko breadcrumbs with gluten-free breadcrumbs or oats. Customize flavors by experimenting with spices like cumin or chili powder. Chill patties in the refrigerator for at least 30 minutes before cooking to help them hold together better.

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