This mushroom veggie burger recipe is packed with wholesome ingredients. Meaty portabella mushrooms, walnuts and veggies give these veggie burger patties great texture and flavor. Make up a double batch today, and freeze what's left to use later.
Who doesn't love a delicious, healthy veggie burger? These homemade veggie burgers are filled with plant-based freshness just like these eggplant meatballs.
Why this Recipe Works
- Simple and flavorful veggie burger filled with easy to find healthy ingredients.
- It’s a versatile recipe and very customizable.
Here is What You Will Need
Ingredients
- Portabella mushrooms
- Cooked quinoa
- Carrots
- Onions
- Garlic
- Tamari Sauce
- Walnut pieces
- Egg
- Parmesan Cheese
- Olive oil
Equipment
- Food processor
- Large Skillet - Cast iron works best for cooking veggie burgers.
- Mixing bowl
How To Make Mushroom Veggie Burgers
Prepare the ingredients: cook the quinoa, clean and roughly chop the onions, carrots, mushrooms and garlic.
Step 1. Chop the carrots and onions
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.
Step 2. Chop the mushrooms
Add the mushroom pieces and walnuts; process into crumbles.
Step 3. Cook the veggies
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.
Step 4. Add Egg and cheese
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.
Step 5. Chill the burger mix
Mix everything together and place the bowl in the refrigerator for 45 minutes which will make it easier to form the mixture into patties.
Step 6. Make the patties
Use your hands or a burger press to form the mixture into 6 patties.
Step 7. Cook the veggie burgers
Heat the remaining oil in a large skillet over medium-high heat and cook the veggie patties for 5 minutes on each side.
Note: If your food processor is large enough, you can process all of the vegetables together in one step.
Ingredient Notes & Substitutions
Portabella Mushrooms give these burgers an earthy flavor, and they are the best choice of mushroom to use in this recipe for their meaty texture.
Substitute portobello mushrooms with 8 ounces of baby bellas, shiitake 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.
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.
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.
Substitute 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.
Vegan mushroom burgers. This recipe is vegetarian, and you can easily transform it into a vegan 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 ⅛ cup nutritional yeast.
Serving Suggestions
Serve your mushroom veggie burgers on a bed of field greens or between a whole grain roll topped with a slice of red onion, lettuce leaves and a side of kale Caesar salad or a side of buffalo cauliflower bites.
Recipe Tips and Questions
Tips
- If you are in a hurry, place the burger mixture into the freezer for 15 to 20 minutes.
- If the burgers are still too moist. Add a quarter cup of unseasoned bread crumbs or rolled oats to bind them together.
Questions
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.
Yes, mushroom veggie burgers are healthy? They are lower in fat, and filled with vegetables and fiber and the quinoa and walnuts add protein.
You Might Also Like these Burger Recipes
- Greek Spinach Turkey Burger
- California Burger Bowl
- Jamaican Jerk Chicken Burger
- Chicken Caprese Burger
- Grilled Jersey Burger
Click on serving size to scale this recipe
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.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our plant-based recipes for more vegetarian recipes
Tatiana says
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.
Hezzi-D says
What a delicious and hearty vegetarian burger!