Mushroom Veggie Burgers

Meet our favorite homemade Mushroom Veggie Burgers! These flavorful and satisfying patties are perfect for any occasion, whether it’s a family dinner or a summer cookout. Packed with hearty mushrooms, nutritious beans, and wholesome grains, they offer a delightful balance of taste and texture. Plus, they can be baked for an oil-free option or pan-seared for that delicious charred flavor. These veggie burgers are not only delicious but also versatile—ideal as a meal prep option or for grilling with friends.

Why You’ll Love This Recipe

• Flavorful and Satisfying: The blend of mushrooms, beans, and spices creates a rich taste that will please even the pickiest eaters.
• Easy to Make: With simple steps and straightforward ingredients, you can whip up these burgers in no time.
• Versatile Cooking Methods: Bake them for an oil-free version or pan-sear for a crispy exterior—both ways are tasty!
• Meal Prep Friendly: Cook them ahead of time and simply reheat on the grill or stovetop for quick meals.
• Great for Any Occasion: Perfect for weeknight dinners, weekend barbecues, or even casual get-togethers.

Tools and Preparation

Before you begin making your Mushroom Veggie Burgers, gather all necessary tools. Having everything at hand will make the cooking process smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Food processor: A must-have for easily mixing ingredients to achieve the right texture.
• Large sauté pan: Essential for cooking the onion and mushrooms evenly without overcrowding.
• Baking sheet: Perfect for baking your veggie burgers to perfection while keeping them intact.

Ingredients

For the Base

• 1 small onion, chopped
• 16 ounces cremini (baby bella) mushrooms, sliced (or a blend of portobello, shiitake or cremini)
• 3 cloves garlic, minced

For Flavoring

• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika

For Protein & Texture

• ½ cup raw walnut halves
• 1 ¼ cups cooked pearled barley
• 1 cup cooked pinto or black beans, rinsed and drained

For Binding & Flavor Enhancement

• 1 Tablespoon nutritional yeast
• 2 Tablespoons vegan worcestershire sauce
• ½ cup panko breadcrumbs

For Seasoning

• 1 teaspoon fine sea salt
• Black pepper

How to Make Mushroom Veggie Burgers

Step 1: Cook the Onion and Mushrooms

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

Step 2: Prepare the Oven and Baking Sheet

1. Preheat the oven to 400° F.
2. Line a baking sheet with parchment paper.

Step 3: Process the Ingredients

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

Step 4: Form Patties

1. Using a scant ½ cup of mixture per patty will yield approximately 8 burgers.
2. If desired, brush each patty with vegan worcestershire sauce and sprinkle with black pepper.

Step 5: Bake the Burgers

1. Place veggie burgers on the baking sheet.
2. Bake for 30 to 35 minutes, flipping at the 15-minute mark until firm and golden brown.

Step 6: For Pan-Seared Option

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 without overcrowding; cook for about 5 minutes per side until nicely charred.
4. Transfer to a paper towel-lined plate to drain excess oil.

Enjoy your delicious Mushroom Veggie Burgers as they are or topped with your favorite condiments!

How to Serve Mushroom Veggie Burgers

Serving Mushroom Veggie Burgers is an opportunity to get creative and cater to various tastes. Whether you’re hosting a cookout or enjoying a casual dinner, these burgers can be customized with various toppings, sauces, and sides.

Classic Toppings

• Lettuce and Tomato: Fresh lettuce leaves and juicy tomato slices add crunch and flavor.
• Avocado: Creamy avocado slices provide healthy fats and a rich texture.
• Pickles: Tangy pickles enhance the flavor profile with their acidity.

Sauces and Spreads

• Vegan Mayo: A spread of vegan mayo adds creaminess without dairy.
• BBQ Sauce: Smoky BBQ sauce amplifies the savory notes of the mushrooms.
• Mustard: A dash of mustard can bring a zesty kick to your burger.

Bread Options

• Whole Wheat Buns: Nutty whole wheat buns are nutritious and delicious.
• Lettuce Wraps: For a low-carb option, use large lettuce leaves as wraps.

How to Perfect Mushroom Veggie Burgers

To ensure your Mushroom Veggie Burgers turn out perfectly every time, here are some helpful tips. These suggestions will improve texture and flavor.

• Use Fresh Ingredients: Fresh mushrooms and herbs will elevate the taste of your burgers.
• Don’t Overprocess: Leave some visible chunks of beans and veggies for added texture in each patty.
• Chill Before Cooking: Refrigerate formed patties for at least 30 minutes to help them hold their shape.
• Adjust Seasonings: Taste your mixture before cooking and adjust salt and spices as needed for optimal flavor.

Best Side Dishes for Mushroom Veggie Burgers

Pairing side dishes with Mushroom Veggie Burgers can enhance your meal experience. Here are some fantastic options to consider.

1. Sweet Potato Fries: Crispy on the outside and soft inside, they offer a sweet contrast.
2. Coleslaw: A crunchy slaw adds freshness and pairs well with the hearty burger.
3. Grilled Vegetables: Seasonal grilled veggies provide colorful, smoky flavors that complement the burgers.
4. Quinoa Salad: A protein-packed salad with fresh herbs makes for a nutritious side.
5. Corn on the Cob: Sweet corn adds a delightful burst of flavor during summer cookouts.
6. Chickpea Salad: This protein-rich salad offers a refreshing tang that balances the burger’s richness.

Common Mistakes to Avoid

When making Mushroom Veggie Burgers, it’s easy to overlook some key details. Here are common mistakes to steer clear of.

• Using too many dry ingredients: If you add too many breadcrumbs or grains, the patties can become dry and crumbly. Balance the wet and dry ingredients for a moist texture.
• Not cooking the mushrooms enough: Undercooked mushrooms can lead to a soggy burger. Make sure to sauté them until their moisture has evaporated and they’re nicely browned.
• Skipping the resting time: Not letting the patties rest before cooking can make them fall apart. Allow them to sit for at least 10 minutes after forming for better cohesion.
• Overprocessing the mixture: Blending too much in the food processor can create a paste-like consistency. Pulse just enough to combine while keeping some texture.
• Ignoring seasoning: A lack of seasoning can result in bland burgers. Don’t forget to taste and adjust the salt and spices before forming your patties.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Place parchment paper between layers if stacking.

Freezing Mushroom Veggie Burgers

• Freeze patties individually on a baking sheet before transferring to a freezer-safe bag for up to 3 months.
• Label with the date for your reference.

Reheating Mushroom Veggie Burgers

• Oven: Preheat oven to 375°F and bake for about 15-20 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes, flipping halfway through; this may soften the texture.
• Stovetop: Sauté in a pan over medium heat with a little oil for about 5 minutes per side until warmed.

Frequently Asked Questions

Here are some frequently asked questions about Mushroom Veggie Burgers that might help you get more from this recipe.

Can I make Mushroom Veggie Burgers gluten-free?

Yes, you can substitute panko breadcrumbs with gluten-free breadcrumbs or oats.

How do I customize my Mushroom Veggie Burgers?

Feel free to add different herbs, spices, or vegetables based on your taste preferences!

What sides pair well with Mushroom Veggie Burgers?

Consider serving them with sweet potato fries, salad, or grilled vegetables for a balanced meal.

How long do Mushroom Veggie Burgers last in the fridge?

They will stay fresh in the refrigerator for about four days when stored properly.

Final Thoughts

Mushroom Veggie Burgers are not only delicious but also versatile! You can easily customize them with different ingredients or toppings according to your taste. We encourage you to give this recipe a try—the flavors are sure to satisfy everyone at your table!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mushroom Veggie Burgers

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• Author: Olivia
• Total Time: 50 minutes
• Yield: Approximately 8 servings 1x

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Description

Savor the deliciousness of homemade Mushroom Veggie Burgers, a hearty and satisfying plant-based option that’s perfect for any meal. Made with a blend of earthy cremini mushrooms, protein-rich beans, and wholesome grains, these burgers are packed with flavor and texture. Whether you choose to bake them for an oil-free version or pan-sear them for a delightful crispy exterior, this recipe caters to various dietary preferences. Ideal for family dinners, summer cookouts, or meal prep, these versatile veggie patties will impress even the pickiest eaters. Customize them with your favorite toppings and enjoy a nutritious meal that doesn’t compromise on taste!

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Ingredients

Scale 1x2x3x

• 1 small onion
• 16 ounces cremini mushrooms
• 3 cloves garlic
• ½ cup raw walnuts
• 1 ¼ cups cooked pearled barley
• 1 cup cooked pinto or black beans
• ½ cup panko breadcrumbs
• Vegan Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon fine sea salt
• Black pepper

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Instructions

1. Cook onions and mushrooms in a sauté pan until moisture evaporates; add garlic and seasonings.
2. Preheat oven to 400°F and prepare a baking sheet.
3. In a food processor, combine walnuts, sautéed mixture, barley, beans, nutritional yeast, Worcestershire sauce, breadcrumbs, salt & pepper; pulse to mix.
4. Form mixture into patties (about 8).
5. Bake for 30-35 minutes, flipping halfway through.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Plant-Based

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 2g
• Sodium: 270mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg