This mushroom veggie burger is packed with wholesome ingredients and full of flavor. It’s vegan and gluten-free.
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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
- Carrots
- Onions
- Fresh garlic
- Tamari Sauce
- Walnuts
- 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
Mushroom Veggie Burgers
- Prep Time: 40 mins
- Cook Time: 25 mins
- Total Time: 1 hour 5 mins
- Yield: 4 to 6 1x
Description
Mushroom veggie burgers are made with fresh vegetables. They are meaty and satisfying!
Ingredients
- 2 tablespoons olive oil divided
- 2 carrots, peeled and chopped into large pieces
- 2 portobello mushrooms cleaned, gills removed and chopped into large pieces
- 1 small onion rough chop
- 1 clove garlic rough chop
- 1/2 cup walnut halves
- 1 tablespoon flax seed meal mixed with 3 tablespoons water for a flax egg
- 1/8 cup nutritional yeast
- 1 tablespoon tamari sauce
- 3/4 cup cooked quinoa
Instructions
- place the carrots into a food processor and pulse them until they are in rice sized pieces and place them into a mixing bowl
- Add the mushrooms to the food processor and pulse them into a fine texture and add them to the bowl
- next add the onion and garlic pulse to a fine texture and add to the bowl
- add the walnut halves and pulse them into small pieces and add the bowl
- mix together the flax seed with water and set aside
- heat 1 tablespoon of oil in a skillet over medium heat, once hot add the mushroom and vegetable mixture to the skillet and cook over medium heat for about 10 minutes
- using a strainer drain as much liquid as you can from the vegetables. You can also top the veggie mixture in the strainer with a paper towel and press down to release even more liquid.
- place the vegetable mixture back in bowl and stir in the flax egg
- stir in the tamari sauce and nutritional yeast and combine well
- place the burger mixture into the refrigerator for approximately 30 minutes
- remove the cooled mixture from the refrigerator and using your hands gently form the mixture into into patties
- add the remaining oil to a non-stick skillet and cook the burgers over medium heat until browned and cooked through about 15 minutes.
Notes
- 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.
This recipe yields 4 large or 6 smaller burgers. Nutritional information is calculated for 4 burgers.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
Keywords: Veggie Burger, Mushroom Veggie Burger
I’m not normally a fan of the texture of mushrooms but I think I could love this burger!
Erin, the mushrooms cut up into bits you won’t even know they are there!
I am a mushroom lover, so these are calling my name. I don’t think I’ve ever had anything quite like it!
I’m crazy about mushrooms, so I know I’d love this burger! I wouldn’t even miss the meat!
I’ve been looking for a recipe for veggie burgers that weren’t soy of bean. This one is perfect. Thank you for sharing!
★★★★★
I have NEVER made a mushroom burger before but I have some vegetarian friends coming into town this weekend so I am going to try this recipe for them. Sounds delish – thanks so much for sharing!
★★★★★
I love veggie burgers! The perfect solution for burger cravings without the meat. This recipe looks fantastic and gives you the option of substituting different vegetables for the flavors you’re looking for. Thank you for sharing!
★★★★★
I love a good veggie burger, and the surprise ingredient for me here is the walnuts. I’ve never tried that but now I can’t wait!
★★★★★
I’ve been on the hunt for a good veggie burger recipe and now I have found it. These look so flavorful and hearty! YUM!!! Can’t wait to try them
★★★★★
How healthy is this recipe!! Loving that I can switch out the veggies and freeze these! This is perfect for meal prep!
★★★★★
I love a good veggie burger every so often and this one fits the bill! It looks hearty and delicious…a perfect alternative for vegan friends too!
★★★★★
I’ve never tried a mushroom veggie burger but this looks like it’s full of flavor! Looks like I might have to try it!
I’ve tried using.m a portobello mushroom alone for a meat in a burger and wasn’t a fan. I love how you combined all this extra flavor to make a patty. I can’t want to give this a try it looks amazing!
These mushroom veggie burgers look absolutely delicious. Packed with so much umami too! These look hearty, healthy, and perfect for a meatless Monday!
★★★★★
Veggies burgers are perfect for Meatless Monday’s! I will be running to the store to get everything for these tomorrow.
★★★★★
We love good veggie burgers and these mushroom veggie burger looks perfect, addition of walnuts addes that great crunch and taste.
★★★★★
Definitely an option for my vegetarian friends at our next cookout!