Mushroom Veggie Burgers

Meet our favorite homemade Mushroom Veggie Burgers! These burgers are packed with rich flavors and satisfying textures, thanks to ingredients like mushrooms, beans, barley, walnuts, thyme, onion, and garlic. They are perfect for any occasion—whether you’re hosting a summer cookout or looking for a healthy weeknight meal. Plus, you can bake them for an oil-free option or pan-sear them for that delicious charred exterior. This recipe also offers nut-free and gluten-free options in the notes!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of mushrooms and spices creates a savory taste that even meat lovers will enjoy.
• Easy Preparation: With simple steps and common ingredients, making these burgers is a breeze.
• Versatile Serving Options: Serve them on buns with your favorite toppings or alongside a fresh salad.
• Meal Prep Friendly: Cook a batch ahead of time and reheat on the grill for quick meals.
• Nutritious Ingredients: Packed with protein from beans and healthy fats from walnuts, these burgers are both satisfying and wholesome.

Tools and Preparation

To make your cooking experience smooth, gather these essential tools before you start.

Essential Tools and Equipment

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

Importance of Each Tool

• Food processor: This tool makes it easy to combine ingredients into a consistent mixture without much effort.
• Large sauté pan: Perfect for cooking the onion and mushrooms while allowing excess moisture to evaporate for the ideal burger texture.
• Baking sheet: A must-have for baking your veggie burgers evenly without sticking.

Ingredients

For the Mushroom 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

For the Base

• 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)

For Flavoring

• 1 Tablespoon nutritional yeast
• 2 Tablespoons vegan worcestershire sauce (see Notes)

For Binding

• ½ cup panko breadcrumbs
• 1 teaspoon fine sea salt
• black pepper

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

1. Preheat a large sauté pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms and mostly evaporated, about 15 minutes.
2. Add the garlic, thyme, and smoked paprika. Cook for 2 to 3 minutes more until the mixture looks dry.

Step 2: Prepare the Oven

Preheat the oven to 400° F, and line a baking sheet with parchment paper.

Step 3: Combine Ingredients in Food Processor

1. In the bowl of a food processor, pulse the walnuts until coarsely crumbled.
2. Add the sautéed mushroom mixture, barley, beans, nutritional yeast, worcestershire sauce, panko breadcrumbs, salt, and pepper.
3. Process until incorporated but leave small visible pieces of beans and mushrooms.

Step 4: Form Patties

Form the mixture into patties using about a scant ½ cup per patty; this will yield approximately 8 burgers. If desired, brush patties with vegan worcestershire sauce and sprinkle with black pepper.

Step 5: Bake in Oven

Place veggie burgers on the prepared baking sheet. Bake for 30 to 35 minutes, flipping at the halfway mark (15 minutes). They should be firm and golden brown when done.

Step 6: Pan-Sear Option

For pan-seared veggie burgers:
1. Preheat a cast-iron skillet over medium heat.
2. Add 2 tablespoons of high-heat cooking oil.
3. Place 2 to 3 burgers in the pan while leaving enough room to flip them.
4. Cook each side for about 5 minutes or until nicely charred before transferring them to a paper towel-lined plate.

Enjoy your flavorful homemade Mushroom Veggie Burgers!

How to Serve Mushroom Veggie Burgers

Mushroom veggie burgers are versatile and can be served in various delightful ways. Whether you prefer a classic approach or something unique, these serving suggestions will enhance your meal experience.

Classic Burger Style

• Serve the patties on toasted whole grain buns with fresh lettuce, tomato slices, and avocado for a satisfying bite.
• Add your favorite condiments like ketchup, mustard, or vegan mayo for extra flavor.

Salad Topping

• Crumble the cooked patties over a mixed greens salad. This adds protein and texture while keeping the dish light and healthy.
• Drizzle with balsamic vinaigrette or your favorite dressing to complement the flavors.

Wrap It Up

• Use large lettuce leaves as wraps instead of bread for a low-carb option. Fill them with sliced mushrooms, cucumbers, and shredded carrots.
• Pair with a spicy hummus spread for a creamy contrast.

On a Skewer

• Cut the cooked mushroom veggie burgers into cubes and thread them onto skewers with cherry tomatoes and bell peppers.
• Grill or broil briefly for an exciting twist that’s perfect for summer cookouts.

How to Perfect Mushroom Veggie Burgers

Creating the ultimate mushroom veggie burgers takes some attention to detail. Here are some tips to ensure your burgers turn out perfectly every time.

• Use fresh ingredients: Fresh mushrooms and herbs enhance flavor significantly. Avoid using stale or wilted produce.
• Don’t over-process: When blending the mixture, leave some chunks of beans and mushrooms for texture. A rustic consistency is key.
• Chill before cooking: Refrigerating the formed patties for at least 30 minutes helps them hold their shape better during cooking.
• Experiment with spices: Feel free to incorporate additional spices like cumin or cayenne pepper for added depth and heat if desired.
• Monitor cooking time: Depending on your cooking method (baking vs pan-searing), keep an eye on the burgers to avoid overcooking.

Best Side Dishes for Mushroom Veggie Burgers

Pairing sides with your mushroom veggie burgers can elevate your meal. Here are some delightful options that complement their rich flavors.

1. Sweet Potato Fries: Crispy on the outside and tender inside; they provide a sweet contrast to savory burgers.
2. Coleslaw: A crunchy slaw can add freshness and balance; consider a vinegar-based dressing for tanginess.
3. Grilled Vegetables: Seasonal veggies like zucchini, bell peppers, and asparagus can be grilled alongside your burgers for a colorful plate.
4. Quinoa Salad: Light yet filling, quinoa mixed with herbs, tomatoes, and lemon adds brightness to your meal.
5. Corn on the Cob: Grilled corn brushed with lime juice is an easy side that adds sweetness and crunch.
6. Potato Salad: A classic deli-style potato salad offers creaminess; opt for a vegan version to keep it plant-based.

Common Mistakes to Avoid

Making Mushroom Veggie Burgers can be simple, but there are common mistakes that can affect the final result. Here are some pitfalls to avoid.

• Not cooking the mushrooms enough: If you don’t cook the mushrooms properly, they will release too much moisture during cooking, making your burgers soggy. Always sauté until they are dry.
• Using stale breadcrumbs: Stale panko breadcrumbs can impact the texture of your patties. Make sure your breadcrumbs are fresh for the best binding and crunch.
• Skipping seasoning: Seasoning is key to flavor. Don’t forget to taste and adjust salt and spices before forming patties.
• Over-processing the mixture: While blending, be careful not to over-process. You want some visible chunks for texture; otherwise, your burgers may turn out mushy.
• Forming patties too thick: Thick patties can lead to uneven cooking. Aim for a uniform thickness for even cooking and better texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Mushroom Veggie Burgers

• Place uncooked or cooked patties in a freezer-safe container or bag.
• They can be frozen for up to 3 months.

Reheating Mushroom Veggie Burgers

• Oven: Preheat to 375°F and bake for about 15-20 minutes until heated through.
• Microwave: Heat on a microwave-safe plate for about 1-2 minutes until warm.
• Stovetop: Pan-fry on medium heat for about 5 minutes per side until warmed through and crispy.

Frequently Asked Questions

Here are some frequently asked questions about Mushroom Veggie Burgers that can help you perfect this recipe.

How do I make Mushroom Veggie Burgers gluten-free?

You can use gluten-free panko breadcrumbs and substitute barley with quinoa or another gluten-free grain.

Can I freeze Mushroom Veggie Burgers?

Yes, you can freeze them! Just store uncooked or cooked patties in a freezer-safe container for up to three months.

What other ingredients can I add to my Mushroom Veggie Burgers?

Feel free to experiment with different beans, spices, or even add grated vegetables like carrots or zucchini for extra nutrition.

How long does it take to cook Mushroom Veggie Burgers?

Baking takes about 30-35 minutes while pan-searing takes around 10 minutes total (5 minutes per side).

What toppings pair well with Mushroom Veggie Burgers?

Toppings like avocado, lettuce, tomato, vegan mayo, or BBQ sauce make great additions!

Final Thoughts

These Mushroom Veggie Burgers offer a deliciously satisfying meal that’s both versatile and easy to customize. Whether you enjoy them grilled at a summer cookout or as a quick weeknight dinner, they are sure to become a favorite. Experiment with flavors and toppings to make this recipe your own!