Mushroom Veggie Burgers

If you’re looking for a delicious, hearty meal that everyone will love, you’ve come to the right place! These Mushroom Veggie Burgers are not just any ordinary veggie burger; they’re packed with flavor and texture that will make even the most dedicated meat-lover reconsider. I remember the first time I made these for a family gathering. Everyone was amazed at how satisfying and tasty they were. They’re perfect for busy weeknights or as a showstopper at your next cookout!

What makes this recipe so special is its versatility. You can bake them for a healthier option or pan-sear them for that crispy, charred exterior we all adore. Plus, they’re super easy to prepare ahead of time – just reheat on the grill when you’re ready to serve! Let’s dive in and create some magic with these Mushroom Veggie Burgers.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of mushrooms, beans, and spices creates a mouthwatering taste that everyone will enjoy.
• Family-Friendly Appeal: Even picky eaters will love these burgers – they’re filling and packed with nutrients!
• Make-Ahead Convenience: Prepare these patties in advance and have them ready to go for a quick weeknight dinner or weekend barbecue.
• Versatile Cooking Methods: Bake or pan-sear based on your preference; either way, they come out perfectly every time.
• Nut-Free and Gluten-Free Options Available: With simple swaps, these burgers can fit various dietary needs without sacrificing flavor.

Ingredients You’ll Need

You’ll be delighted to find that these Mushroom Veggie Burgers use simple, wholesome ingredients. Each one plays a key role in building that delicious flavor profile. Here’s what you need:

For the Burger Patties

• 1 small onion, chopped
• 16 ounces cremini (baby bella) mushrooms, sliced (or a blend of portobello, shiitake or cremini)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ cup raw walnut halves
• 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

Variations

This Mushroom Veggie Burger recipe is wonderfully flexible! Feel free to get creative with it by trying out some of these variations:

• Swap the protein: Try using lentils instead of beans for a different texture and flavor.
• Change up the grains: Substitute quinoa or brown rice for the pearled barley if you prefer.
• Add extra veggies: Mix in grated carrots or zucchini for added nutrition and moisture.
• Spice it up: Add some diced jalapeños or hot sauce to give your burgers an extra kick!

How to Make Mushroom Veggie Burgers

Step 1: Cook the Onions and Mushrooms

Preheat a large sauté pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms and mostly evaporated, about 15 minutes. Then add the garlic, thyme, and smoked paprika, cooking for another 2 to 3 minutes until everything is fragrant. This step is crucial because it concentrates the flavors in your burger mixture!

Step 2: Prepare Your Oven

While your mushroom mixture is cooling slightly, preheat your oven to 400° F (205° C) and line a baking sheet with parchment paper. This ensures your veggie burgers won’t stick while baking and helps achieve that lovely golden-brown crust.

Step 3: Blend Your Ingredients

Using a food processor, pulse the walnuts until they are coarsely crumbled. Add the sautéed mushroom mixture along with barley, beans, nutritional yeast, worcestershire sauce, panko breadcrumbs, salt, and pepper. Process until everything is just combined; it’s okay if there are still small visible pieces of beans and mushrooms for added texture.

Step 4: Form Patties

Now it’s time to form your patties! Scoop out about a scant ½ cup of mixture per patty to yield around eight burgers. If you like extra flavor on top, brush each patty with vegan worcestershire sauce and sprinkle some black pepper over them.

Step 5: Bake Your Patties

Place your formed veggie burgers on the prepared baking sheet. Bake them in your preheated oven for about 30 to 35 minutes, flipping them halfway through at the 15-minute mark. They should come out firm to touch and beautifully golden brown.

Step 6: Pan-Sear Option

If you prefer pan-seared burgers instead of baked ones, preheat a cast-iron skillet over medium heat with about two tablespoons of high-heat cooking oil. Place two to three burgers in the skillet without crowding them. Cook each side for about five minutes until nicely charred before transferring them onto a paper towel-lined plate.

And there you have it! Enjoy these delicious Mushroom Veggie Burgers however you like – topped with avocado slices, fresh lettuce, or whatever else tickles your fancy!

Pro Tips for Making Mushroom Veggie Burgers

Making the perfect mushroom veggie burger is easier than you think! With a few expert tips, you’ll elevate your burger game to new heights.

• Choose fresh mushrooms: Using fresh cremini or a blend of mushrooms adds moisture and flavor. Dried or older mushrooms can contribute a less desirable taste and texture.

• Don’t skip the sautéing step: Sautéing the onions and mushrooms helps to release their natural flavors and removes excess moisture. This step ensures your burgers won’t fall apart while cooking.

• Let the mixture chill: If time allows, refrigerate the burger mixture for about 30 minutes before forming patties. This helps them hold their shape better during cooking.

• Experiment with spices: Feel free to adjust the spices based on your preferences! Adding ingredients like cumin or chili powder can give your burgers a unique twist that reflects your personal taste.

• Double the recipe: These burgers freeze well! Make a double batch, cook them all, and store extras in an airtight container for quick weeknight meals.

How to Serve Mushroom Veggie Burgers

These mushroom veggie burgers are not just delicious; they’re also versatile! Here are some ideas to present them beautifully at your next meal or gathering.

Garnishes

• Avocado slices: Creamy avocado adds a rich texture that complements the earthiness of the mushrooms while offering healthy fats.
• Fresh herbs: A sprinkle of chopped parsley or cilantro brings brightness and freshness to each bite, enhancing the overall flavor profile.

Side Dishes

• Sweet potato fries: Crispy sweet potato fries add a hint of sweetness that pairs perfectly with savory burger flavors. Plus, they’re easy to make at home!
• Coleslaw: A crunchy coleslaw made with cabbage and carrots dressed in a tangy vinaigrette provides a refreshing contrast to the hearty burger.
• Grilled vegetables: Seasonal grilled veggies like zucchini, bell peppers, and asparagus offer vibrant colors and textures that complement the burger’s taste.
• Quinoa salad: A light quinoa salad tossed with cherry tomatoes, cucumber, and parsley makes for a nutritious side dish that balances out your meal beautifully.

Enjoy crafting these amazing mushroom veggie burgers and sharing them with family and friends! They’re bound to become a favorite at any gathering.

Make Ahead and Storage

These Mushroom Veggie Burgers are perfect for meal prep! Not only do they store well, but they also maintain their delicious flavor and texture when reheated. Here’s how you can keep your burgers fresh.

Storing Leftovers

• Allow the cooked veggie burgers to cool completely.
• Place them in an airtight container or wrap tightly in plastic wrap.
• Store in the refrigerator for up to 4 days.

Freezing

• Let the cooked patties cool completely before freezing.
• Place them on a baking sheet in a single layer and freeze until solid (about 1-2 hours).
• Transfer the frozen patties to a freezer-safe bag or container, separating layers with parchment paper.
• They can be frozen for up to 3 months.

Reheating

• For refrigerated burgers, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• For frozen burgers, no need to thaw; simply bake from frozen for about 20-25 minutes, flipping halfway through.
• Alternatively, reheat in a skillet over medium heat with a bit of oil for a crispy exterior.

FAQs

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

Can I make Mushroom Veggie Burgers gluten-free?

Absolutely! To make these veggie burgers gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or ground oats.

How do I store leftover Mushroom Veggie Burgers?

Store your leftover Mushroom Veggie Burgers in an airtight container in the refrigerator for up to 4 days. They also freeze well!

What can I use instead of walnuts in Mushroom Veggie Burgers?

If you’re looking for nut-free options, sunflower seeds or pumpkin seeds work beautifully. Just follow the same instructions for pulsing them in the food processor.

Can I grill Mushroom Veggie Burgers?

Yes! These veggie burgers are great on the grill. You can pre-cook them and then reheat on the grill for that smoky flavor.

Final Thoughts

I hope you enjoy making these Mushroom Veggie Burgers as much as I do! They’re packed with flavor and perfect for any occasion—whether it’s a weeknight dinner or a gathering with friends. Remember, cooking is all about love and creativity, so feel free to experiment with flavors. I can’t wait for you to try this recipe and share your experience!