This mushroom veggie burger is packed with wholesome ingredients and full of flavor. It’s vegan and gluten-free.
This post may contain affiliate links for more information, please see our Disclosure.
Favorite Veggie Burger Recipe
If you are looking for a simple, flavorful recipe for a veggie burger, look no further because this will be your new favorite recipe.
Portobello mushrooms, walnuts, quinoa, and vegetables are the stars in these burgers, unlike many of the packaged veggie burgers which can contain some pretty mysterious additives. Are there really vegetables in them?
Make up a double batch of these veggie burgers and freeze them, they taste much better than the pre-packaged burgers and cook up fast.
Veggie Burger Ingredients
You can use any combination of vegetables that you like in this recipe, here is a list of base ingredients:
- Portabello Mushrooms
- Cooked quinoa
- Fresh garlic
- Tamari Sauce
- Flaxseed meal or an egg
- Nutritional Yeast or Parmesan Cheese
- Olive Oil
Recipe Steps for Mushroom Veggie Burgers
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Prepare the ingredients. Separately place the carrots, onions, mushrooms, garlic and walnuts to a food processor and process until each ingredient is crumbly.
- Mix the flax seed meal together with the water and set aside
- After each of the above has been processed, place them into a heated skillet and cook them.
- Once the vegetables are cooked, place them into strainer and press out as much liquid as you can.
- Add the cooked quinoa
- Stir in the flax egg the regular egg.
- Add the tamari sauce, nutritional yeast or cheese and mix well.
- Refrigerate for 40 – 45 minutes which will make it easier to form them into patties
- Form the mixture in patties, and cook them.
Total Estimated Time needed to make this recipe: 60 to 70 minutes
Tips and Variations For Mushroom Veggie Burgers
- Change up the vegetables that you add to your burgers, we like shredded zucchini, butternut squash or beets.
- The mixture for the veggie burgers will be mushy and fragile and it’s important to form them while the mixture is cold. If you are in a hurry, place them in the freezer for about15 minutes
- The best pan for cooking mushroom veggie burgers is a non-stick skillet. I typically use cast iron for most skillet dishes, however it is much easier to cook these on a non-stick surface.
- Freeze your veggie burgers. Unused cooked veggie burgers can be frozen by placing them onto a parchment lined baking sheet and placing it into the freezer. Once the burgers are frozen, remove them from the cooking sheet and place them into an air tight container for up to three months. No need to thaw the burgers, simply reheat them in a skillet.
- Vegetarian Version – This recipe is vegan, you can easily change it to vegetarian by using one egg in place of the flax egg and replacing the nutritional yeast with 1/4 cup of fresh grated Parmesan cheese.
- Serve your veggie burgers on a bed of field greens or on a whole grain roll topped with onions, lettuce and tomato.
You Might Also Like these Vegetarian/Vegan Ideas:
- Veggie Philly Style Roast Pork Sandwich
- Veggie Potato Nachos
- Vegetarian Nachos
- Vegan Mushroom Stroganoff