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Introducing my Mushroom Burger recipe that is absolutely divine! This shroom burger is one of the best vegan burgers I’ve ever tried. It is full of flavour, easy to make, and so delicious! Even meat eaters will love them. They are sure to be a big hit!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Summertime calls for burgers, but if you are vegan or vegetarian and don’t eat beef burgers, it can be hard to find good meatless burgers that are healthy. Well this vegan mushroom burger will hit the spot! It is made with real ingredients that make for delicious burgers and they hold their shape!
This recipe is pretty easy to make. All of the ingredients are easily found at the grocery store if you don’t already have them on hand. And the best part is that it makes for an absolutely amazing mushroom hamburger!
If you’re looking for a fish burger to try then do check out my Salmon Burger recipe.
Ingredients to make a Mushroom Burger
- Extra-Virgin Olive Oil – is used to fry up some of the ingredients.
- Red Onion – makes for a great flavour and texture in the veggie burgers.
- Mushrooms – Fresh mushrooms add a great meaty flavour to these mushroom burgers. You could use portabella mushrooms, crimini mushrooms, oyster mushrooms, shiitake mushrooms, etc.
- Garlic Cloves – add the perfect flavour to these vegan patties.
- Smoked Paprika – gives a great smoky flavour that you’d expect from summer cookouts.
- Ground Cumin – gives a nice little kick of heat.
- Tamari – is essentially a gluten-free version of soy sauce.
- Salt – bring out all of the flavours in this mushroom hamburger recipe.
- Black Beans – help the mushroom patty to feel and taste similar to a ground beef burger along with being a great source of protein.
- Bread – is used to make bread crumbs to hold everything together (I used gluten-free).
See recipe card for full information on ingredients and quantities.
Substitutions
- Extra-Virgin Olive Oil – Other neutral oil will also work great such as sunflower oil.
- Red Onion – You could easily sub for white or yellow onion.
- Garlic Cloves – If you don’t have fresh garlic cloves, you could use minced garlic or garlic powder.
- Spices – are up to your own taste – feel free to adjust these to your preferences. Some other great flavours would be onion powder or chili powder.
- Tamari – could be replaced with soy sauce or amino acids.
- Black Beans – You could use white beans if needed.
Variations
- Spicy – For a spicier mushroom veggie burger, add chilli powder, black pepper, or more cumin.
- Deluxe – This is all about what you put on the burger! It would be great with some vegan mayo, bbq sauce, fresh tomatoes, onion slices or sauteed onions, homemade pickles, and even some more sauteed mushrooms if you have lots of mushrooms to use! Putting some garlic butter on the buns and toasting them up a bit before enjoying would also be delicious. Portobello mushroom burgers are great with a big slice of swiss cheese, but you could also use a slice of vegan cheese. If you want some vegan bacon on top, try my Rice Paper Bacon.
- Kid friendly – Make sure to add their favourite toppings and you are ready to go!
See this these Bhaji Burgers for another veggie burger recipe to try!
How to make Mushroom Burger
Step 1: Firstly, finely dice the red onion and mushrooms. Crush the garlic and blend the bread into crumbs in a blender or food processor.
Step 2: Next, heat a pan on a medium heat and add the olive oil, diced onion, mushrooms and garlic. Sauté for 5 minutes until soft. If any liquid from the mushrooms remains in the pan, carefully drain to remove it.
Step 3: Drain the black beans and add them to the pan along with the smoked paprika, ground cumin, tamari, and salt. Turn the heat up and combine. Cook for 5 minutes.
Step 4: Next use a hand blender or transfer ½ of the mixture to a blender and blend for a few seconds until the black beans are no longer visible. Return the mixture back to the pan and combine with the breadcrumbs.
Step 5: Form into 2 patties and place on a lined plate or baking sheet and into the fridge to chill for a minimum of 1 hour. After chilling, heat a pan on a medium heat and cover the base of the pan in a neutral cooking oil.
Step 6: Add the burger patties and cook until browned. Carefully turn them over every few minutes to stop the bottom from burning. The aim is to cook them low and slow until they’ve cooked the whole way through. This should take approximately 12 minutes. Once cooked, load up between the bun with mayo, lettuce, sliced tomato and sliced red onion. Enjoy!
Hint: Make sure not to cook the burgers on too high of a heat. You want them to cook through without burning.
Leftovers
This recipe only makes two burgers, but if they are solely for your personal consumption and you’re saving one for later, it couldn’t be easier! Simply store in the refrigerator for up to three days. You can reheat in the microwave or in a pan.
Recipe FAQs
A good burger without meat can definitely be hard to come by! One of the best secrets is to make them yourself. I’ve found a few recipes that are absolutely delicious. My newest one combines mushrooms, black beans, and bread crumbs with some other flavours. The delicious mushrooms give a meaty flavour. Simply top with your favourite burger toppings and enjoy!
Portobello mushrooms come to mind first, but most classic mushrooms will be perfect for this recipe. They get chopped up and cooked during the cooking process, so it’s mostly just the meaty flavour they’re bringing. Even an oyster mushroom or mushroom caps would be great.
Yes! Rather than using egg as a binder, I use gluten-free bread. You could be sure to use a vegan bread if you want to avoid all animal products.
Yes! Substituting beef with mushrooms is a much healthier way to enjoy a burger! It cuts down on saturated fats and calories, leaving you with a delicious burger perfect for a low calorie diet.
What to serve with mushroom burgers
- Air Fryer Sweet Potato Wedges
- Air Fryer Sweet Potato Fries
- Three Bean Salad
- Potato Salad with Yoghurt
- Air Fryer Chips
- Tuna Pasta Salad
- Air Fryer Broccoli
- Tofu Salad
- Air Fryer Corn on the Cob
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Mushroom Burger
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ red onion
- 110 g mushrooms
- 3 cloves garlic
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- 1 tbsp tamari, (or soy sauce)
- ½ tsp salt
- 1 can black beans
- 1 large slice bread, (I used gluten free)
To assemble:
- 2 buns, (I used gluten-free)
- Lettuce
- Sliced tomato
- Sliced red onion
- Mayonnaise
Instructions
- Begin by finely dicing the red onion and mushrooms. Crush the garlic and blend the bread into crumbs in a blender.
- Next heat a pan on a medium heat and add the olive oil, diced onion, mushrooms and garlic. Sauté for 5 minutes until soft. If any liquid from the mushrooms remains in the pan carefully drain to remove it.
- Drain the black beans and add them to the pan along with the smoked paprika, ground cumin, tamari and salt. Turn the heat up and combine. Cook for 5 minutes.
- Next use a hand blender or transfer ½ of the mixture to a blend and blend for a few seconds until the black beans are no longer visible. Return the mixture back to the pan and combine with the breadcrumbs.
- Form into 2 patties and place on a lined plate and into the fridge to chill for a minimum of 1 hour. Heat a pan on a medium heat and cover the base of the pan in a neutral cooking oil.
- Add the burger patties and cook until browned. Carefully turn them over every few minutes to stop the bottom from burning. The aim is to cook them low and slow until they’ve cooked the whole way through. This should take approximately 12 minutes.
Notes
Nutrition
Hi! Will definitely try these as it looks amazing. Can you replace maple syrup with tamari?
Yes that should be ok 🙂 enjoy!
Hi James, just wondering where you got the buns from?
Hey Graeme,
They are the Schaer gluten free & vegan hamburger buns. I used to get them in tesco or Waitrose but haven’t seen them for a month or so, so unsure if they are still being made. By far the best buns I have tried so far so hopefully they’re still going.
Hiya are the burgers freezer friendly !! Many thanks xx
Hi Sara,
Thanks for leaving a comment!
Yes the burgers will freeze ok, they can come out a little soggy once defrosted but if you reheat them in a pan or oevn they come out fine!
Enjoy,
James
Hi, just wondering at what point is best to freeze them? Do you cook them fully first or just freeze the mixture in the patties before/after frying? Thanks!
Love the sound and look of these where would i buy the flour Thanks
Hey Lynne,
Thank you for the question! If you live in the U.K then try tesco or most health food stores stock it 🙂
Hope this helps!
James
Hey Mainy,
Thank you for the kind comment!
Leave me a comment when you have tried them 🙂 I would love to hear your feedback!
James
Sound super, I like the dash of maple syrup to give an extra touch. I’m going to try these:)
Mainy