Mushroom Veggie Burger is a plant based burger made with mushrooms, beans, oats, and spices, offering a savory, nutritious, and satisfying meat free alternative.
I made this Mushroom Veggie Burger because I’ve had experience making it before and always enjoyed how flavourful it turns out.
I was watching a cooking show where a similar burger was being made, and that inspired me to create my version.
Now I’m ready to show up and share the step by step process of how this Mushroom Veggie Burger comes together.
Why This Mushroom Veggie Burger Is The Only One You’ll Need?
This Mushroom Veggie Burger stands out because of its rich, savory flavour and hearty texture that satisfies even the biggest appetites.
The combination of mushrooms, beans, oats, and cheese creates a delicious, wholesome bite every time. It’s packed full of umami, making each mouthful deeply satisfying.
Easy to prepare and full of nutritious ingredients, this burger brings together taste and nourishment in one simple recipe. Once tried, it quickly becomes a favourite that you’ll want to make again.
How To Prepare Mushroom Burger Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Main / Lunch / Dinner
Cuisine: American / Vegetarian
Yield: Makes 4 mushroom burgers
Equipment Needed
- Large skillet or saute pan
- Mixing bowls
- Spatula
- Baking sheet or grill pan (for cooking patties)
- Knife & cutting board
Ingredients
- 3 packages (8 oz each) white mushrooms, sliced
- 4 burger buns, toasted
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil, plus extra for sautéing and cooking
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 large egg
- 1 tsp salt
- ½ cup breadcrumbs (or panko for crunchier texture)
- ½ cup cooked beans (e.g., black beans or cannellini)
- ⅔ cup rolled oats
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ tsp dried oregano
- Burger toppings: Lettuce leaves, tomato slices, red onion rings, optional melted cheese, sauces like mayo, mustard, or ketchup
Instructions
1. Get The Base Going
Grab a large pan, set it over medium heat, and pour in a tablespoon of olive oil. Toss in the chopped onion and cook for about 3–4 minutes, until it starts to look soft and see-through. Add the garlic and mushrooms next. Let them cook down for 8–10 minutes you’re waiting for the mushrooms to release their water and for that water to mostly cook off. Sprinkle in some salt, pepper, smoked paprika, and oregano. Stir everything together, then take the pan off the heat and let it cool for a few minutes.
2. Make The Burger Mix
In a large bowl (or use a food processor if you prefer), combine the mushroom mixture, black beans, oats, breadcrumbs, shredded cheese, and the egg. If you’re using a bowl, mash it up with a fork or potato masher. If it’s looking too wet, throw in a bit more breadcrumbs. If it’s dry and crumbly, add a splash of olive oil or mash a bit more of the beans.
3. Shape The Patties
Split the mixture into four parts and form them into burger-sized patties. Lay them out on a tray lined with parchment paper. Stick the tray in the fridge for at least 15 minutes this helps the patties hold together better when you cook them.
4. Time To Cook
Heat up a skillet or grill pan on medium. Add a bit of olive oil and lay the patties down gently. Cook each one for about 4–5 minutes on each side, until they’re nicely browned. If you want cheese melted on top, add it in the last minute of cooking and cover loosely so it melts faster.
5. Toast The Buns
While the burgers are cooking, toast your buns in a dry skillet or pop them in the oven for a couple of minutes. You want them warm and a little crisp, not burned.
6. Build Your Burger
Start with a lettuce leaf on the bottom bun so things don’t get soggy. Add the mushroom patty, then stack on some tomato slices, red onion, and whatever sauce you like mayo, mustard, spicy aioli, up to you. Cap it with the top bun and serve right away while it’s still hot.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 620mg |
About This Recipe
This Mushroom Veggie Burger stands out for its rich, savory flavour and satisfying texture. Made primarily from mushrooms, it delivers a deep, umami taste that mimics the heartiness of meat without any actual meat involved.
The combination of cooked beans, oats, and Parmesan cheese gives it structure and a slightly crispy exterior when cooked.
Its main specialty lies in the blend of earthy mushrooms with herbs and spices, creating a wholesome, protein-rich burger that’s both filling and delicious.
Ways To Use It
1. Serve the Mushroom Veggie Burger on a toasted bun topped with fresh lettuce, tomato, and your favorite sauces.
2. Crumble the cooked patty over a salad for added protein and flavor.
3. Use the burger as a filling for wraps or pita pockets along with veggies and sauces.
4. Slice the patty and add it to a grain bowl for a hearty, nutritious meal.
5. Enjoy the burger as a standalone snack alongside roasted vegetables or a side salad.
Secrets To Perfect Mushroom Veggie Burger
➢ Use a mix of different mushrooms to enhance the depth of flavor.
➢ Chill the formed patties before cooking to help them hold their shape.
➢ Add oats or breadcrumbs to bind the mixture without making it too dense.
➢ Saute the mushrooms until all moisture evaporates to avoid soggy patties.
➢ Cook the patties over medium heat to get a crispy crust while keeping the inside tender.
Healthy Nutrition Benefits
Mushroom Veggie Burger provides a good source of plant-based protein that supports muscle health. It is rich in dietary fiber, which aids digestion and helps maintain a healthy gut.
Mushrooms offer antioxidants that protect cells from damage and boost the immune system. This burger is low in saturated fat, promoting heart health.
It also contains essential vitamins and minerals like B vitamins, selenium, and potassium that support overall body functions.
Storage & Make Ahead
Mushroom Veggie Burger patties can be prepared ahead and stored in the refrigerator for up to three days. For longer storage, freeze the uncooked patties by placing them on a tray until firm, then transfer to an airtight container or freezer bag.
This recipe ready to cook, thaw them in the refrigerator overnight. Cooked burgers can be stored in the fridge for up to two days and reheated gently on a skillet or in the oven for best texture and flavour.
Frequently Asked Questions
What Ingredients Make The Mushroom Veggie Burger Hold Together?
The combination of oats, breadcrumbs, beans, and egg helps bind the burger mixture.
Can I Make The Burger Vegan?
Yes, replacing the egg with flaxseed or chia seed gel works well as a binder.
How Do I Prevent The Patties From Falling Apart?
Chilling the patties before cooking helps them stay firm and hold their shape.
What Type Of Mushrooms Works Best?
White button mushrooms are common, but mixing in cremini or shiitake adds flavour.
Can I Cook These Burgers On A Grill?
Yes, just be gentle when flipping to avoid breaking the patties.
Conclusion
this Mushroom Veggie Burger was so easy to make and turned out absolutely delicious! I truly enjoyed the process and the amazing flavours.
I hope this recipe inspires you to try it yourself it’s simple, satisfying, and perfect for any meal. Once you make it, I’d love to hear how much you enjoyed it too.
Give Mushroom Veggie Burger a try soon and taste the deliciousness for yourself!
If You Love Mushroom Recipe Try These Out!
Risotto Mushroom Recipe | Rich & Creamy
Air Fryer Mushrooms Recipe | Easy And Flavourful
Mushroom Arancini Recipe || A Taste Of Italy
Mushroom Veggie Burger
Equipment
- Large skillet or saute pan
- Mixing bowls
- Spatula
- Baking sheet or grill pan (for cooking patties)
- Knife & cutting board
Ingredients
- 3 packages 8 oz each white mushrooms, sliced
- 4 burger buns toasted
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 tbsp olive oil plus extra for sautéing and cooking
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 large egg
- 1 tsp salt
- ½ cup breadcrumbs or panko for crunchier texture
- ½ cup cooked beans e.g., black beans or cannellini
- ⅔ cup rolled oats
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ tsp dried oregano
- Burger toppings: Lettuce leaves tomato slices, red onion rings, optional melted cheese, sauces like mayo, mustard, or ketchup
Instructions
Get The Base Going
- Grab a large pan, set it over medium heat, and pour in a tablespoon of olive oil. Toss in the chopped onion and cook for about 3–4 minutes, until it starts to look soft and see-through. Add the garlic and mushrooms next. Let them cook down for 8–10 minutes you’re waiting for the mushrooms to release their water and for that water to mostly cook off. Sprinkle in some salt, pepper, smoked paprika, and oregano. Stir everything together, then take the pan off the heat and let it cool for a few minutes.
Make The Burger Mix
- In a large bowl (or use a food processor if you prefer), combine the mushroom mixture, black beans, oats, breadcrumbs, shredded cheese, and the egg. If you’re using a bowl, mash it up with a fork or potato masher. If it’s looking too wet, throw in a bit more breadcrumbs. If it’s dry and crumbly, add a splash of olive oil or mash a bit more of the beans.
Shape The Patties
- Split the mixture into four parts and form them into burger-sized patties. Lay them out on a tray lined with parchment paper. Stick the tray in the fridge for at least 15 minutes this helps the patties hold together better when you cook them.
Time To Cook
- Heat up a skillet or grill pan on medium. Add a bit of olive oil and lay the patties down gently. Cook each one for about 4–5 minutes on each side, until they’re nicely browned. If you want cheese melted on top, add it in the last minute of cooking and cover loosely so it melts faster.
Toast The Buns
- While the burgers are cooking, toast your buns in a dry skillet or pop them in the oven for a couple of minutes. You want them warm and a little crisp, not burned.
Build Your Burger
- Start with a lettuce leaf on the bottom bun so things don’t get soggy. Add the mushroom patty, then stack on some tomato slices, red onion, and whatever sauce you like mayo, mustard, spicy aioli, up to you. Cap it with the top bun and serve right away while it’s still hot.
Notes
Nutrition Facts
Calories: 310 kcal | Protein: 12g | Carbohydrates: 35g | Fat: 15g | Fiber: 5g | Sodium: 620mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”