mushroom veggie burger recipe

Written BySheba G Updated On
mushroom veggie burger recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best mushroom veggie burger recipe

I’m so excited to share this amazing mushroom veggie burger recipe with you all. I’ve been making it for my family for years, and it’s always a hit.

My kids love helping me assemble the patties and topping them with their favorite condiments. It’s a great way to get some extra veggies into their diet, and it’s so much healthier than traditional burgers.

Plus, it’s just delicious! The combination of sautéed mushrooms, onions, and bell peppers gives it a depth of flavor that’s hard to resist.

And the best part is that it’s incredibly easy to make – even my picky eater of a husband can’t complain about the prep work. We’ve served it at family gatherings, potlucks, and even just for a quick weeknight dinner.

It’s become a staple in our household, and I know it will be in yours too. I love that it’s versatile enough to be customized to your taste – add some cheese for an extra burst of flavor or swap out the bun for a whole wheat pita.

The possibilities are endless! I’ve included some helpful tips below to ensure your burgers turn out perfectly every time.

Mushroom Veggie Burger

Mushroom Veggie Burger

4.7 from 707 votes

A hearty and flavorful veggie burger made with mushrooms, vegetables, and spices. These burgers are perfect for a healthy, plant-based meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Mushroom Veggie Patties

2 cups finely chopped mushrooms
1 cup finely chopped bell pepper
1/2 cup finely chopped onion
1/4 cup finely chopped carrots
2 cloves garlic minced
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For the Buns

4 burger buns
1 tbsp olive oil

For the Toppings

1/2 cup lettuce leaves
1/2 cup sliced tomatoes
1/2 cup sliced red onion
4 tbsp vegan mayo

👨‍🍳Directions

1In a large skillet, heat 2 tbsp of olive oil over medium heat.
2Add finely chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Stir occasionally.
3Add finely chopped bell pepper, onion and carrots to the skillet.
4Cook until the vegetables are softened, about 5-7 minutes.
Stir occasionally.
5Add minced garlic to the skillet and cook for an additional 1 minute.
6Stir constantly to prevent burning.
7Transfer the vegetable mixture to a mixing bowl.
8Add breadcrumbs, chopped parsley, cumin, paprika, salt, and black pepper.
9Mix well until all ingredients are evenly combined.
10Using your hands, form the mixture into 4 equal-sized patties.
11Place them on a baking sheet lined with parchment paper.
12Preheat the oven to 400°F.
13Bake the patties for 15-20 minutes, or until they are firm and lightly browned.
14While the patties are baking, heat 1 tbsp of olive oil in a separate skillet over medium heat.
15Toast the burger buns until they are lightly golden, about 2-3 minutes per side.
16Remove from heat and set aside.
17To assemble the burgers, spread vegan mayo on the bottom half of each bun.
18Place a mushroom veggie patty on top of the mayo.
19Add lettuce leaves, sliced tomatoes, and sliced red onion.
20Spread additional mayo on the top half of the bun and place it on top of the burger.

🔧Equipment

Mixing bowl
Skillet
Spatula
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 700mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: For added flavor, you can marinate the mushrooms in soy sauce and lemon juice before cooking. Serve with a side of sweet potato fries or a fresh salad.

Watch Video Of How Mushroom Veggie Burger Works

I always recommend making a double batch of these patties when we’re planning a family gathering or potluck because they’re just so easy to reheat and serve again later.

In fact, one of my favorite things about this recipe is how well it holds up after being refrigerated or frozen – just thaw overnight in the fridge or reheat from frozen at 350°F (175°C) for 10-15 minutes.

❓ Frequently Asked Questions About Mushroom Veggie Burger

1. What kind of mushrooms should I use?

You can use any variety of mushroom you like, but I prefer cremini or shiitake for their meaty texture and earthy flavor. Just be sure to clean and slice them thinly before adding them to the pan.

2. Can I make these burgers ahead of time?

Yes, you can prepare the patties up to a day in advance and store them in an airtight container in the refrigerator. Just be sure to let them come to room temperature before cooking.

3. How do I keep the burgers moist?

To prevent drying out, make sure not to overcook the patties – aim for an internal temperature of 165°F (74°C). You can also brush them with a little olive oil before cooking for added moisture.

4. Can I use this recipe for veggie burgers in general?

This recipe is specifically designed for portobello mushroom caps, but you can substitute in other types of mushrooms or even use sliced bell peppers or zucchini as a base.

5.

No, you cannot use raw oats as a binder – they’ll fall apart when cooked.


Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts