This mushroom veggie burger is packed with wholesome ingredients and full of flavor.
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.
Recipe Highlights
- Simple and flavorful burger recipe made with wholesome, easy to find ingredients.
- It’s a versatile recipe and very customizable.
Here is what You Will Need
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Portobello mushrooms (8 ounces – about 2 large caps)
Cooked quinoa (¾ cup)
Carrots (2)
Onions (1 small)
Fresh garlic (1 clove)
Tamari sauce (1 tablespoon)
Walnuts (½ cup)
Egg (1)
Parmesan Cheese (¼ cup grated)
Olive oil (2 tablespoons divided)
Here is How to Make Mushroom Veggie Burgers
Prepare the ingredients. Cook the quinoa, place the onions, carrots, onions, mushrooms, garlic and walnuts into a food processor separately and process each ingredient until crumbly. Break and whisk the egg and set it aside.
Place the vegetables and walnuts in a heated skillet with 1 tablespoon oil and cook them until they become soft. Place the veggie/walnut mixture into a strainer and press out as much liquid as you can; stir in the cooked quinoa and allow the mixture to cool to room temperature.
Stir in the egg, tamari sauce, cheese and mix well.
Form the mixture into patties, using your hands.
Heat the remaining oil in a skillet and cook the burgers for 8 to 10 minutes on each side.
Total Estimated Time to Make This Recipe: 60 to 70 Minutes
Ingredient Notes
Mushrooms – Portobello Mushrooms can be replaced with 8 ounces of cremini mushrooms.
Garlic – Fresh garlic can be replaced with ⅛ teaspoon of garlic powder.
Walnuts – Replace the walnuts with an equal amount of raw cashews.
Tamari Sauce can be replaced with an equal amount of soy sauce or coconut aminos.
Mushroom Veggie Burger Recipe Tips and Variations
Tip! The mixture for the veggie burgers will be mushy and fragile. It’s important to form them while they mixture is cold. If you are in a hurry, place them in the freezer for about 15 minutes.
Change up the vegetables and use any combination of shredded zucchini, butternut squash, sweet potatoes and beets
Vegan Version – This recipe is vegetarian, and you can easily transform it to a vegan recipe by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of an egg and replace the parmesan cheese with ⅛ cup nutritional yeast.
Serving Suggestions
Serve your mushroom veggie burgers on a bed of field greens or between a whole grain roll with a side of kale Caesar salad.
Storing and Freezing Homemade Veggie Burgers
Store leftover vegetarian mushroom burgers in an airtight container in the refrigerator for up to three days.
Freeze unused cooked veggie burgers 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 airtight container for up to three months. No need to thaw the burgers, simply reheat them from frozen.
Reheat leftover veggie burgers on top of the stove over medium heat.
Freezing uncooked burgers is not recommended.
You Might Also Like these Vegetarian/Vegan Ideas:
- Veggie Philly Style Roast Pork Sandwich
- Veggie Potato Nachos
- Vegetarian Nachos
- Vegan Mushroom Stroganoff
Mushroom Veggie Burger
Mushroom Veggie Burgers are made with fresh vegetables. They are meaty and satisfying!
Ingredients
- 8 ounces Portobello mushrooms (about 2 large caps)
- ¾ cup cooked quinoa
- 2 carrots
- 1 small onion
- 1 clove fresh garlic
- 1 tablespoon tamari sauce
- ½ cup chopped walnuts
- 1 egg
- ½ cup Parmesan cheese
- 2 tablespoons olive oil (divided)
Instructions
- Prepare the ingredients. Cook the quinoa, place the onions, carrots, onions, mushrooms, garlic, and walnuts into a food processor separately and process each ingredient until crumbly. Break and whisk the egg and set it aside.
- Place the vegetables and walnuts in a heated skillet with 1 tablespoon oil and cook them until they become soft. Place the veggie/walnut mixture into a strainer and press out as much liquid as you can; stir in the cooked quinoa and allow the mixture to cool to room temperature.
- Stir in the egg, tamari sauce, cheese and mix well.
- Refrigerate the mixture for 45 minutes which will make it easier to form the mixture into patties.
- Refrigerate the mixture for at least 30 minutes which will make it easier to form the mixture into patties.
- Form the mixture into 6 burgers using your hands.
- Preheat 1 tablespoon olive oil in a skillet over medium heat and cook the burgers for 8 to 10 minutes on each side.
Notes
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 ⅛ cup nutritional yeast.
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!