mushroom veggie burger recipe

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The Best mushroom veggie burger recipe

I’m so excited to share this mushroom veggie burger recipe with you all! As a busy mom, I’m always on the lookout for healthy and delicious meal options that my family will love.

This recipe has been a game-changer for us, and I know it will be for you too. The combination of sautéed mushrooms, black beans, and quinoa creates a flavor and texture that’s hard to resist.

Plus, it’s packed with protein and fiber to keep you full and satisfied. I like to serve these burgers on a whole-grain bun with all the fixings, but feel free to get creative with your toppings.

One of my kids is super picky, but they devour these burgers without complaint. My husband loves them because they’re easy to make in bulk and can be reheated for a quick snack or meal.

I’ve even taken them on the go in containers for a healthy school lunch option. This recipe has become a staple in our household, and I know it will be yours too once you try it out.

So go ahead, give it a shot, and let me know what you think!

4.9 from 1977 votes

This Mushroom Veggie Burger Recipe is a hearty and flavorful vegetarian option. It features a mix of mushrooms, vegetables, and spices, making it a delicious and satisfying meal.

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Prep Time20 mins

Cook Time20 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Veggie Patties

1 lb mixed mushrooms, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 medium carrot, grated

1 cup cooked quinoa

1 tsp dried thyme

1 tsp dried oregano

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1/2 tsp cumin

1/2 tsp coriander

1/4 cup breadcrumbs

2 tbsp olive oil

1 tbsp soy sauce

For the Toppings

4 burger buns

1 avocado, sliced

1 tomato, sliced

1/2 red onion, thinly sliced

1 cup lettuce leaves

2 tbsp hummus

2 tbsp vegan mayo

👨‍🍳Directions

1Heat 1 tbsp olive oil in a large skillet over medium heat.

2Add onion, garlic, and carrot.

3Saute for 5 minutes until the onion is translucent, the garlic is fragrant and the carrot is softened.

4Add mushrooms to the skillet.

5Cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates, and the mushrooms are browned and fragrant.

6Remove the skillet from heat.

7Add thyme, oregano, smoked paprika, salt, black pepper, cumin, coriander, quinoa, breadcrumbs, soy sauce, and remaining 1 tbsp olive oil to the skillet.

8Mix well until all ingredients are evenly combined.

9Preheat oven to 375°F and spray a baking sheet with oil.

10Divide the mushroom mixture into 4 equal portions and shape each into a patty.

11Place the patties on the prepared baking sheet.

12Bake for 10 minutes, then flip the patties and bake for another 10 minutes, or until they are golden brown and crispy on the outside and heated through.

13Toast the burger buns in a dry skillet over medium heat for 1-2 minutes, or until golden brown.

14Spread hummus and vegan mayo on the bottom half of each bun.

15Place a mushroom patty on top of the hummus and vegan mayo on each bun, then top with avocado, tomato, red onion, and lettuce.

16Place the top half of the bun and serve.

🔧Equipment

Skillet

Mixing bowl

Spray oil

Spatula

Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 7g🥩Protein: 14g

📝Notes

Tips: You can substitute chickpeas for quinoa to make it gluten free.

Watch Video Of How Mushroom Veggie Burger Recipe Works

These mushroom veggie burgers are a great choice for any occasion. They are easy to make, healthy, and delicious. You can serve them for a family dinner or a casual gathering with friends and family.

You can also make them ahead of time and freeze them for later use. They are a perfect dish for a summer barbecue or a cozy winter dinner. The recipe is very versatile and can be customized to your liking.

You can add or substitute any vegetables you have on hand. I love that I can make these ahead of time and freeze them too. I can also make a big batch and freeze them for later use.

It is a great way to have a quick and healthy meal on hand. I love that my kids love this recipe and that they are eating healthy without even knowing it.

❓ Frequently Asked Questions About Mushroom Veggie Burger

Q: What type of mushrooms should I use for this recipe?

For this recipe, I recommend using cremini or shiitake mushrooms as they have a meaty texture that holds up well to cooking. You can also use a combination of both for added depth of flavor.

Q: Can I substitute the quinoa with another grain?

Yes, you can definitely substitute the quinoa with another grain like brown rice or farro if you prefer. Just keep in mind that the cooking time may vary depending on the grain you choose.

Q: Do I need to soak the black beans overnight?

No, you don’t need to soak the black beans overnight for this recipe. Simply rinse them and cook them according to package instructions.

Q: Can I make these burgers ahead of time?

Yes, you can make these burgers ahead of time by assembling the patties and storing them in an airtight container in the refrigerator for up to 24 hours.

Q: How do I reheat these burgers?

To reheat these burgers, simply place them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or until heated through.

mushroom veggie burger recipe

The Best mushroom veggie burger recipe