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.

mushroom veggie burger on a roll

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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.

Why you Will Love this Recipe

  • These burgers are healthy! They taste delicious and are filled with fiber and nutrients.
  • Versatile! These burgers are easy to customize to make your own.
  • Mushroom veggie burgers are simple to make with fresh and wholesome ingredients.
the ingredients for the mushroom veggie burger: walntus, mushrooms, garlic, cheese, tamari sauce, ollive oil, onions,carrots, quinoa

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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  • Quinoa
  • Mushroom
  • Carrots
  • Garlic
  • Onions
  • Egg
  • Olive oil
  • Tamari Sauce
  • Parmesan cheese


  • Skillet
  • Mixing bowl

How to make mushroom veggie burgers

Prepare the ingredients: rinse the quinoa thoroughly before cooking it to remove any bitterness and cook the quinoa until all of the water has absorbed and the quinoa is fluffy.

first step of making veggie burgers onions and carrots in a food processor

STEP 1: Place the carrots, onions, and garlic into a food processor and pulse the food processor until they’re in the shape of crumbles. Remove them from the food processor and set them aside.

second step of making veggie burgers : mushrooms and walnuts in a bowl of food processor

STEP 2: Add the mushroom pieces and walnuts; process into crumbles.

Processed veggie burger ingredients cooking in a skillet

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.

veggie burger ingredients in a bowl not mixed together

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.

veggie burger ingredients mixed in a bowl

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.

veggie burgers formed on parchment paper
4 veggie burgers cooking in a skillet

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.

mushroom veggie burger with a roll on a plate

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.

veggie burgers in rolls on plates

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.

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.

Top Tips

  • To save time, place the veggie quinoa burger mixture in the freezer for 15 to 20 minutes rather than refrigerating it.
  • If the burgers are too moist, add a quarter cup of unseasoned breadcrumbs, more quinoa, or old-fashioned oats to bind them together.
  • Add a dash of sea salt to the burgers just before cooking them to bring out the flavor.
  • To prevent soggy burgers, try to extract as much liquid as you can from the mushroom mixture.
  • If your food processor is large enough, you can process all of the vegetables together in one step.

Mushroom quinoa burger FAQs

Can I cook these veggie burgers on the grill?

Veggie burgers are more fragile than meat burgers. If you want the grilled flavor in your veggie burger, bake the burgers first for 15 to minutes in the oven at 375. Allow them to cool slightly and then toss them onto the grill for a few minutes, or use a grill pan on your grill to grill these veggie burgers.

Are mushroom veggie burgers healthy?

Yes, mushroom veggie burgers are healthy? They are lower in fat, and filled with vegetables and fiber and the quinoa and walnuts add protein and healthy fats.

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mushroom veggie burger on a roll

Mushroom Veggie Burger

Mushroom Veggie Burgers are made with fresh vegetables. They are meaty and satisfying!
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Cuisine: American
Servings: 6 burgers
Calories: 205kcal
Author: Anne
Scale this Recipe 6 burgers


  • 8 ounces Portobello mushrooms about 2 large caps
  • 3/4 cup cooked quinoa
  • 2 carrots
  • 1 small onion
  • 1 clove fresh garlic
  • 1 tablespoon tamari sauce
  • 1/2 cup chopped walnuts
  • 1 egg
  • 1/2 cup Parmesan cheese
  • 2 tablespoons olive oil divided


  • Prepare the ingredients. Cook the quinoa and roughly chop the vegetables.
  • Place the carrots, onions, and garlic into a food processor and process them into crumbles.
  • Remove the vegetables from the food processor and place them into a mixing bowl; add the mushroom pieces and walnuts and process.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat and add all of the crumbled vegetables; cook them until they become soft – about 5 to 8 minutes.
  • Place the cooked veggies into a strainer and press down on them with a spoon over the sink to squeeze out as much liquid as you can from the mixture.
  • Add the strained veggies back to the mixing bowl and add the tamari sauce, egg and shredded cheese; mix well.
  • Place the mixture in the refrigerator for 45 minutes.
  • Form the chilled mixture into patties using your hands or a burger press.
  • Heat the remaining oil in a skillet and cook the burgers for 5 to 8 minutes, flip and cook for 5 minutes longer.



Ingredient Notes:
Portobello mushrooms can be substituted with 8 ounces of white or baby bella (cremeni) mushrooms.
Tamari Sauce can be replaced with an equal amount of soy sauce or coconut aminos.
Walnuts can be substituted with cashews, almonds, or pecans.
Vegan Version – This recipe is vegetarian, you can easily change it to vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg, and replace the Parmesan cheese with 1/8 cup nutritional yeast.
Change up the vegetables in your burgers and use any combination of shredded zucchini, butternut squash, sweet potatoes, or beets.


Serving: 1 | Calories: 205kcal | Carbohydrates: 13g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 344mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3512IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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  1. I’ve been on the hunt for a good veggie burger recipe and now I have found it. These are so flavorful and hearty and perfect for meal prepping.