Introducing the Mushroom Burgers that will tickle your taste buds and make you forget all about plain old veggies! These delightful vegan mushroom burgers are a fungi-tastic creation, perfect for all those mushroom lovers out there. Not only are they jam-packed with nutrients like protein, fiber, and vitamins, but their texture and flavor are simply enchanting. And guess what? These burgers refuse to crumble under pressure! You can even toss them on the grill without worrying about any messy mishaps. Made with a blend of cremini mushrooms, oats, and walnuts, this burger is a guilt-free indulgence you won’t be able to resist!
When experimenting with veggie burger recipes, I tried different ingredients like black beans, kidney beans, potatoes, rice, lentils, etc. After tasting several variations, we chose mushrooms as the clear winner because of their deep, earthy, and “meaty” flavor.
Mushrooms are rich in B vitamins, (riboflavin, niacin, and pantothenic acid), and are one of the only vegan sources of Vitamin D. In addition, mushrooms are rich in potassium, phosphorous, as well as calcium, magnesium and folate.
I used Cremini mushrooms, also known as Baby Bella, for these burgers. Baby Bella are more mature white button mushrooms, and Portobellos are more mature Baby Bella mushrooms. Feel free to use any of these for this recipe.
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The mushroom burgers also have some other great flavor-enhancing ingredients, that provide depth of flavor and perfectly complement the earthiness of the mushrooms.
One such ingredient is marmite, a savory spread made from yeast extract and fortified with B vitamins, making it a great source of nutrients for those following a plant-based lifestyle. It has a distinctive flavor that is often described as salty, tangy, and slightly umami. and adds incredible depth of flavor to vegan recipes.
The meatball mixture gets even more flavorful with some dried mushroom powder, a versatile ingredient made by grinding dried mushrooms into a fine powder. It can be made from various types of mushrooms, such as porcini, shiitake, or cremini, and adds a super flavorful, umami kick to your dishes. Mushroom powder is known for its rich aroma and can be used as a seasoning in soups, stews, sauces, marinades, or as a flavor enhancer in vegetarian and vegan recipes.
A food processor makes mincing the vegetables for these burgers easy. Make sure that you chop all the ingredients finely, but not to the point where they get mushy. They should look similar to the photo.
Serve the burgers on buns with all your favorite toppings:
- ketchup / mayo
- vegan cheese – our favorite is Violife smoked Gouda. It tastes like dairy Gouda and melts beautifully.
We think you’ll love this, too!
- 1 tablespoon olive oil
- 12 oz cremini baby bella mushrooms
- 1 medium onion
- 3 cloves garlic
- 1½ cups rolled oats
- ½ cup walnuts or pumpkin seeds if nut-free
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon mushroom powder
- 1 teaspoon marmite
- 1 teaspoon dried oregano
- ¼ cup whole wheat flour or buckwheat flour if gluten-free
- Add the mushrooms, onions and garlic to the bowl of your food processor, and pulse until finely chopped but not mushy.
- Heat the olive oil in a large skillet, over medium high heat, and saute the chopped vegetables until all their liquid is evaporated.
- Transfer to a large bowl.
- While the vegetables are cooking, place the oats and walnuts in the food processor and process until finely ground.
- Transfer to the bowl with the mushrooms and onions.
- Add the soy sauce, balsamic vinegar, marmite, mushroom powder and flour to the bowl and mix well.
- Shape the mushroom mixture into 6 burgers.
- Cook the burgers in a lightly oiled skillet, grill, or grill pan, for approximately 5 minutes, until browned on all sides.
- Serve on buns with your favorite burger toppings.