This mushroom veggie burger recipe is packed with wholesome ingredients and full of flavor. Make up a double batch today, and freeze them for later use.
Not only do these mushroom vegetarian burgers taste better than the pre-packaged ones but they also cook up in no time!
This recipe was originally posted in 2018, it’s been updated for content and photos.
Who doesn’t love a delicious, healthy veggie burger? These are filled with plant-based freshness just like these eggplant meatballs.
Why this Recipe Works
- Simple and flavorful veggie 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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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Ingredients
Portobello mushrooms
Cooked quinoa
Carrots
Onions
Garlic
Tamari Sauce
Walnut pieces
Egg
Parmesan Cheese
Olive oil
Equipment
Here is How To Make Mushroom Veggie Burgers
Prepare the ingredients: cook the quinoa, clean and roughly chop the onions, carrots, mushrooms and garlic.
Step 1. Place the carrots, onions, and garlic into a food processor and process them into crumbles.
Step 2. Remove the crumbled carrots, onions and garlic from the food processor and add the mushroom pieces and walnuts; process into crumbles.
Step 3. Heat the oil in a skillet over medium heat and add the crumbled vegetables. Cook them until they become soft – about 5 to 8 minutes.
Tip! If your food processor is large enough, you can process all of the vegetables together in one step.
Step 4. Place the cooked vegetables into a strainer and squeeze out as much liquid as you can. Place them into a mixing 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 the mixture into patties.
Tip! If you are in a hurry, place the burger mixture into the freezer for 15 to 20 minutes.
Step 6. Form the mixture into 6 patties using your hands or a burger press.
Tip! If the burgers are still too moist. Add a quarter cup of unseasoned bread crumbs to bind them together.
Step 7. Heat the remaining oil in a skillet and cook the burgers for 5 minutes on each side.
Total Estimated Time to Make This Recipe: 60 to 70 Minutes
Ingredient Notes & Substitutions
Portobello Mushrooms are meaty and the best choice of mushroom to use in this recipe.
Wipe the mushrooms off with a damp cloth and remove the stems before cooking them. The gills (the dark portion on the underside of the mushroom) can be scraped out of the mushroom or you can leave it there.
Substitute portobello mushrooms with 8 ounces of baby bella mushrooms or white button mushrooms.
Onion. The best type of onion to use in these mushroom veggie burgers is an all-purpose onion such as a yellow, or Vidalia onion.
Garlic. Fresh garlic is always the best choice when cooking, but it can be substituted with ⅛ teaspoon of garlic powder.
Quinoa. Quinoa grows 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.
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.
Replace the walnuts with an equal amount of raw cashews, almonds or pecans.
Tamari Sauce brings all of the flavors together with its umami flavor.
Substitue tamari sauce with an equal amount of soy sauce or coconut aminos.
Make-Ahead Instructions
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 them following the recipe instructions.
Storing and Using Leftovers
Store leftover cooked veggie burgers in an airtight container in the refrigerator for three to four 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.
Thaw frozen veggie burgers in the refrigerator overnight or reheat them straight from the freezer.
Reheat your veggie mushroom burger on top of the stove, in the oven or microwave.
Freezing uncooked burgers is not recommended.
Veggie Burger Variations
Change up the vegetables in your burgers and use any combination of shredded zucchini, butternut squash, sweet potatoes, or beets.
Make them Vegan. 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 or a side of buffalo cauliflower bites.
You Might Also Like these Vegetarian/Vegan Ideas:
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 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.
Notes
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 ⅛ cup nutritional yeast.
Change up the vegetables in your burgers and use any combination of shredded zucchini, butternut squash, sweet potatoes, or beets.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 345mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 8g
Nutrition information is provided by 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.
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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.