Quinoa Mushroom Veggie Burger Recipe

Brimming with flavor and nutrients, these quinoa mushroom burgers are perfect for both vegetarians and meat lovers. The combination of quinoa and meaty mushrooms creates a savory and satisfying burger that will make your taste buds happy.

These homemade veggie burgers are so flavorful! They don’t taste like meat (because they are made with vegetables 😉) but let me tell you, the combination of cooked quinoa, mushrooms and vegetables is the perfect blend for both a satisfying texture and a hearty veggie burger that is also healthy.

Here is what you will need

This is a brief summary of the ingredients needed to make Quinoa Mushroom Burgers recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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STEP 3: Heat the oil in a large frying pan over medium heat and add the mushroom mixture. Reduce to medium low heat cook and until they become soft – about 5 to 8 minutes.

STEP 4: Place the cooked vegetables into a strainer and squeeze out as much liquid as you can. Place the strained vegetables into a large bowl and add tamari sauce, cooked quinoa, egg, and cheese.

Step 5: Mix everything together and place the bowl in the refrigerator for 45 minutes which will make it easier to form patties from the mixture.

STEP 7: Heat the remaining oil in a large skillet over medium-high heat and cook patties until they become golden brown; for about 5 minutes on each side.

Ingredient notes and substitutions

Portabella Mushrooms – These are what give these burgers an earthy flavor, and they are the best choice of mushroom to use in this recipe for their meaty texture.

If portobello mushrooms aren’t available, substitute them with 8 ounces of cremini mushrooms, shiitake mushrooms, oyster mushrooms or white button mushrooms.

Onion – Any type of onions can be used to make these veggie burgers, red onion, or sweet onions are a good choice and so are green onions.

Garlic – Fresh garlic is always the best choice when cooking, but it can be substituted with 1/8 teaspoon of garlic powder.

Quinoa – Quinoa is available in a variety of colors, most commonly white, red, black or mixed. You can use any color of quinoa that you like in this recipe. Quinoa can be substituted with an equal amount of cooked brown rice in this recipe.

Walnuts add a little more meaty texture as well as protein. If you don’t care for walnuts you can use another type of nut or leave them out. Substitute the walnuts with an equal amount of raw cashews, almonds, or pecans.

Tamari Sauce brings all of the flavors together with its umami flavor. If you don’t have tamari sauce, you can replace it with soy sauce or coconut aminos.

How to make mushroom quinoa burgers ahead of time

Mushroom veggie burgers can easily be made ahead of time. Simply follow the recipe instructions, and store the mixture in a bowl or shaped into burgers in the refrigerator for up to two days.

To cook the burgers, remove them from the refrigerator and bring them to room temperature. Cook the prepared burgers according to the recipe instructions.

How to store leftovers

Prompt refrigeration is key to keeping leftover veggie burgers fresh tasting. Place the cooked patties into an airtight container or wrap them individually and store them for up to five days.

You can also freeze leftover and cooked mushroom quinoa patties by placing them in a single layer on a baking sheet and place it in the freezer. Once frozen solid, transfer each patty from the baking tray to a freezer-safe bag or airtight container. They will last for up to 3 months in the freezer. To use them, thaw frozen burgers in the refrigerator overnight before reheating them.

Reheat leftover burgers in the microwave for a few minutes or for best results, heat them in a skillet over medium heat with a little bit of oil until they are warmed and slightly crispy.

Recipe variations

Change up the vegetables in your burgers and use any combination of shredded zucchini, butternut squash, red bell peppers, sweet potatoes, or beets.

Vegan burgers – This recipe is vegetarian, and you can easily transform it into a vegan burger recipe by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of an egg and replacing the parmesan cheese with 1/8 cup nutritional yeast.

Spicy – Add a dash or more of hot sauce, red pepper flakes, cayenne pepper or diced jalapeno peppers to taste.

Mediterranean – Replace parmesan cheese with feta cheese, add a little bit of oregano and 1/4 cup of chopped kalamata olives.

Serving Suggestions

Serve your mushroom veggie burgers on a bed of field greens drizzled with olive oil and lemon juice or on top of a zesty arugula salad for a light option.

Mushroom veggie burgers also taste great tucked between a whole grain roll or lettuce wrap topped with a dash of sea salt, black pepper and a slice of red onion, crisp lettuce, tomato, avocado slices, hummus and a side of kale Caesar salad or buffalo cauliflower bites. For a more indulgent option add a side of air fryer steak fries.

Mushroom quinoa burger FAQs

You might also like these vegetarian meals

• Vegetarian Sheet Pan Nachos
• Cauliflower and Black Bean Tacos
• Veggie Meatloaf
• Vegetarian Burrito Bowl Recipe

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