Mushroom Veggie Burgers

Meet our favorite homemade veggie burger recipe! Mushroom Veggie Burgers are packed with rich flavors and satisfying textures. Perfect for cookouts, family dinners, or meal prep, these burgers offer a delicious alternative for any occasion. They are easy to make and can be customized to suit various diets. Plus, baking or pan-searing them gives you the flexibility to enjoy them your way!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of mushrooms, garlic, and spices creates a savory taste that satisfies any palate.
• Healthy Ingredients: Loaded with beans, barley, and walnuts, these burgers are nutrient-dense and filling.
• Versatile Cooking Methods: Bake for an oil-free option or pan-sear for a crispy exterior—both methods yield fantastic results!
• Great for Meal Prep: Make a batch ahead of time and store them for quick meals throughout the week.
• Customizable: Easily adjust ingredients to cater to different dietary needs or personal preferences.

Tools and Preparation

Having the right tools makes preparing Mushroom Veggie Burgers easier and more enjoyable. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Food processor
• Large sauté pan
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• Food processor: Quickly combines ingredients to create a uniform mixture without much effort.
• Large sauté pan: Ideal for cooking down onions and mushrooms evenly while retaining their flavors.
• Baking sheet: Provides the perfect surface for roasting the patties until golden brown.

Ingredients

For the Base

• 1 small onion, chopped
• 16 ounces cremini (baby bella) mushrooms, sliced (or a blend of portobello, shiitake or cremini)
• 3 cloves garlic, minced

For Flavoring

• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ cup raw walnut halves

For Texture and Binding

• 1 ¼ cups cooked pearled barley (see Notes for subs)
• 1 cup cooked pinto or black beans (rinsed and drained)
• 1 Tablespoon nutritional yeast
• 2 Tablespoons vegan worcestershire sauce (see Notes)
• ½ cup panko breadcrumbs
• 1 teaspoon fine sea salt
• black pepper

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

1. Preheat a large sauté pan over medium-low heat.
2. Add the chopped onion and sliced mushrooms. Stir occasionally until the liquid from the mushrooms is released and mostly evaporated (about 15 minutes).
3. Add minced garlic, dried thyme, and smoked paprika; cook for an additional 2 to 3 minutes until fragrant. The mixture should appear dry.

Step 2: Prepare for Baking

1. Preheat your oven to 400° F.
2. Line a baking sheet with parchment paper.

Step 3: Mix Ingredients in Food Processor

1. In the bowl of a food processor, pulse the walnut halves until coarsely crumbled.
2. Add in the sautéed mushroom mixture along with cooked barley, beans, nutritional yeast, vegan worcestershire sauce, panko breadcrumbs, salt, and black pepper.
3. Process until all ingredients are incorporated but still have some visible pieces of beans and mushrooms.

Step 4: Form Patties

1. Using about ½ cup of mixture per patty, form into round burger shapes (this recipe makes about 8 burgers).
2. Optionally brush patties with more vegan worcestershire sauce and sprinkle with black pepper.

Step 5: Bake the Patties

1. Place veggie burgers on the prepared baking sheet.
2. Bake for 30 to 35 minutes, flipping them halfway through until they are firm and golden brown.

Step 6: Pan-Sear Option

1. For a charred finish, preheat a cast-iron skillet over medium heat.
2. Add 2 tablespoons of high-heat cooking oil.
3. Cook 2 to 3 burgers at a time for about 5 minutes on each side or until nicely charred.
4. Transfer cooked burgers to a paper towel-lined plate.

Enjoy your homemade Mushroom Veggie Burgers as is or dressed up with your favorite toppings!

How to Serve Mushroom Veggie Burgers

Mushroom veggie burgers are versatile and can be served in various ways. Whether you’re hosting a summer barbecue or enjoying a cozy dinner at home, these burgers can be dressed up or down to suit any occasion.

Classic Burger Style

• Add lettuce, tomato, and onion for a fresh and crunchy texture.
• Top with your favorite sauce, such as ketchup or mustard, for extra flavor.

Avocado Delight

• Spread mashed avocado on the bun for creaminess.
• Add sliced jalapeños for a spicy kick.

Mediterranean Twist

• Serve with hummus and cucumber slices for a refreshing twist.
• Sprinkle feta cheese (or vegan alternative) on top for added richness.

Salad Plate

• Serve the burger on a bed of mixed greens instead of a bun.
• Drizzle with balsamic vinaigrette for an elegant touch.

Sliders

• Make mini versions using smaller patties for easy snacking.
• Serve with toothpicks and your choice of dipping sauces.

Wrap it Up

• Wrap the burger in a large lettuce leaf or tortilla for a low-carb option.
• Add sliced bell peppers and carrots for crunch.

How to Perfect Mushroom Veggie Burgers

Creating the perfect mushroom veggie burger requires attention to detail. Here are some tips to ensure you achieve the best results every time.

• Use fresh ingredients: Fresh mushrooms, herbs, and vegetables enhance the flavor significantly.
• Don’t over-process: Keep some texture by pulsing only until ingredients are combined; small chunks add character.
• Chill before cooking: Letting the patties sit in the refrigerator for 30 minutes helps them firm up and hold their shape while cooking.
• Experiment with spices: Feel free to adjust spices or add new ones like cumin or cayenne for unique flavors.
• Cook evenly: If pan-searing, ensure even spacing between patties in the pan to avoid steaming them.

Best Side Dishes for Mushroom Veggie Burgers

Pairing side dishes with mushroom veggie burgers can elevate your meal. Here are some fantastic options to consider.

1. Sweet Potato Fries: Crispy on the outside and soft inside, they complement the earthy flavors of the burger perfectly.
2. Coleslaw: A tangy slaw adds crunch and freshness; try adding apples or raisins for sweetness.
3. Grilled Vegetables: Seasonal veggies like zucchini, bell peppers, and asparagus bring vibrant colors and flavors to your plate.
4. Quinoa Salad: A protein-packed salad with tomatoes, cucumbers, and lemon dressing offers a light yet satisfying side.
5. Corn on the Cob: Grilled corn brushed with olive oil and sprinkled with chili powder makes a fun summer side dish.
6. Potato Wedges: Seasoned baked potato wedges provide a hearty addition that pairs well with any veggie burger.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Mushroom Veggie Burgers from good to great. Here are some pitfalls to watch out for:

• Boldly skip the sautéing: Not cooking the mushrooms and onions first can lead to a soggy burger. Always sauté until the moisture evaporates for a firmer texture.
• Boldly overlook seasoning: Forgetting to season your mixture will result in bland patties. Use salt, pepper, and spices generously for a flavorful bite.
• Boldly ignore the right consistency: If the mixture is too wet or dry, it won’t hold together. Aim for a balance—add more breadcrumbs if too wet, or a splash of broth if too dry.
• Boldly rush the cooking time: Cooking patties too quickly can lead to uneven cooking. Follow the suggested times for both baking and pan-searing for the best results.
• Boldly forget about cooling: Not allowing cooked burgers to cool before storing can create sogginess. Let them rest to maintain their texture during storage.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 5 days.

Freezing Mushroom Veggie Burgers

• Place in a freezer-safe container or bag.
• They can be frozen for up to 3 months.

Reheating Mushroom Veggie Burgers

• Oven: Preheat to 375°F and bake for about 10-15 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes until warm throughout.
• Stovetop: Sauté in a skillet over medium heat with a little oil for about 5 minutes per side.

Frequently Asked Questions

Here are some common questions about making Mushroom Veggie Burgers that might help you.

How do I make Mushroom Veggie Burgers gluten-free?

You can substitute panko breadcrumbs with gluten-free breadcrumbs or ground oats. Ensure all other ingredients are certified gluten-free as well.

Can I use different beans in Mushroom Veggie Burgers?

Yes! You can swap out pinto or black beans with chickpeas or lentils for varied flavor and texture.

How long will Mushroom Veggie Burgers last in the freezer?

Mushroom Veggie Burgers will stay fresh in the freezer for up to 3 months when stored properly.

What toppings go well with Mushroom Veggie Burgers?

Try avocado, fresh greens, tomato slices, or vegan mayo for delicious toppings that complement their rich flavor profile.

Can I grill Mushroom Veggie Burgers?

Absolutely! They can be grilled after being cooked and then reheated on the grill, giving them a lovely smoky flavor.

Final Thoughts

These Mushroom Veggie Burgers are not only delicious but also versatile. You can customize them with your favorite spices, herbs, or vegetables. Whether you choose to bake or pan-sear them, they promise great taste and satisfaction. We encourage you to give this recipe a try and enjoy experimenting with different toppings!