Name: Mushroom Veggie Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup raw walnuts (120 g); 3 cups finely diced mushrooms (300 g); 1 medium white onion, finely diced (approx. 1 cup, 150 g); 2 tsp chili powder; 2 tsp cumin powder; 2 tsp smoked paprika; 1 tsp garlic powder; 1/4 tsp cayenne pepper; 1/4 cup oats (25 g); 1 cup Panko breadcrumbs (100 g); 2 tbsp nutritional yeast (15 g); 1 tbsp ground flax (7 g); ¼ cup packed roughly chopped parsley or cilantro (15 g); 1 can (540 mL) black beans, drained and rinsed; 3 tbsp BBQ sauce (45 g); 1 tbsp tamari or soy sauce (15 mL); Salt and black pepper to taste

Why Make This Recipe

Mushroom veggie burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with flavor and nutrients, making them a great choice for anyone looking to reduce their meat intake or enjoy a plant-based meal. The combination of walnuts, mushrooms, and black beans creates a hearty and satisfying texture that will leave you feeling full and happy. Plus, these burgers are easy to make and perfect for any occasion, from a casual dinner to a backyard BBQ.

How to Make Mushroom Veggie Burger

Ingredients:

1 cup raw walnuts (120 g)
3 cups finely diced mushrooms (300 g)
1 medium white onion, finely diced (approx. 1 cup, 150 g)
2 tsp chili powder
2 tsp cumin powder
2 tsp smoked paprika
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup oats (25 g)
1 cup Panko breadcrumbs (100 g)
2 tbsp nutritional yeast (15 g)
1 tbsp ground flax (7 g)
¼ cup packed roughly chopped parsley or cilantro (15 g)
1 can (540 mL) black beans, drained and rinsed
3 tbsp BBQ sauce (45 g)
1 tbsp tamari or soy sauce (15 mL)
Salt and black pepper to taste

Directions:

Toast Walnuts (Optional): Heat a large skillet over medium heat and add the walnuts. Toast them for 5-7 minutes, stirring often, until they smell great. Transfer to a plate. This step is optional but enhances the walnut flavor.
Chop Mushroom and Onion: While the walnuts are toasting, chop the mushrooms and onion. It’s best to pulse-chop them in a food processor to get a fine dice. Do the mushrooms first, then the onion. No need to clean the food processor now.
Cook Onion and Mushroom: In the same skillet (after removing the walnuts), heat 2 teaspoons of oil over medium-high heat. Add the chopped onion and mushrooms. Season with salt and pepper. Cook for 6-8 minutes until the mushrooms release their liquid. Then add all the spices: chili powder, cumin, paprika, garlic powder, and cayenne. Cook for 60 seconds, stirring until fragrant. Remove from heat.
Prepare for Baking: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Blend Dry Ingredients: In the food processor, combine the oats, Panko breadcrumbs, walnuts, nutritional yeast, flax, and herbs. Season with salt and pepper. Blend briefly to combine; don’t completely pulverize the walnuts.
Add Beans and Sauces: Throw in the black beans, BBQ sauce, and tamari. Blend briefly again. It’s okay if some walnut pieces and beans are whole for texture.
Combine Everything: You can either add the mushroom and onion mixture to the food processor and pulse to combine or mix everything in a large mixing bowl. Make sure to taste and adjust seasoning if needed.
Shape Patties: Use a packed 1/2-cup measuring cup to form 8 large patties (or smaller for more patties) and place them on the lined baking sheet. Optionally, brush each patty with more BBQ sauce.
Bake: Bake for 15 minutes, carefully flip the patties with a turner, and bake for another 12-15 minutes until they are brown and firm. Let cool on the pan for 5-10 minutes to firm up.
Serve: Serve on toasted buns with your favorite toppings, such as vegan cheese, pickles, mustard, sprouts, mayo, tomato, lettuce, or red onion.

How to Serve Mushroom Veggie Burger

These burgers are perfect for serving with a variety of toppings. Pair them with toasted buns and popular toppings, including lettuce, tomato, avocado, or your favorite sauce to enhance the flavor. You can also serve them with a side of sweet potato fries, salad, or roasted vegetables for a complete meal.

How to Store Mushroom Veggie Burger

If you have leftovers, store the cooled patties in an airtight container in the refrigerator. They will last for up to 4 days. You can also freeze them! Wrap each patty individually and keep them in the freezer for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge and reheat in the oven or on a skillet.

Tips to Make Mushroom Veggie Burger

For extra flavor, try adding different herbs or spices to suit your taste.
If you prefer a spicier burger, increase the cayenne pepper.
Make sure to finely dice the mushrooms and onion for better texture.
Experiment with different types of beans or grains to customize the recipe.

Variation

Feel free to change up the recipe by adding grated carrots, zucchini, or other vegetables. You can also substitute chickpeas for black beans for a different flavor profile.

FAQs

Can I make these burgers gluten-free?
Yes! Use gluten-free breadcrumbs instead of Panko and ensure any sauce you use is gluten-free.

What can I serve on the side with these burgers?
They pair well with sweet potato fries, a fresh garden salad, or grilled vegetables.

Can I grill these burgers instead of baking them?
Yes! You can grill the patties on a preheated grill for about 5-7 minutes on each side or until they are firm and brown.

Enjoy your homemade Mushroom Veggie Burgers! They are a delightful and healthy addition to any meal.