Mushroom Veggie Burgers

If you’re looking for a delicious and satisfying meal that everyone will love, you’ve come to the right place! These Mushroom Veggie Burgers are a staple in our home. They are packed with flavor and have an amazing texture that makes them feel hearty and fulfilling. Whether it’s a busy weeknight or a fun family gathering, these burgers are always a hit. Plus, they’re easy to make ahead of time, which means you can enjoy more time with your loved ones!

I love how versatile this recipe is! You can bake them for an oil-free version or pan-sear them for that perfect charred crust. And let’s not forget, these burgers can be grilled too – perfect for cookouts! You’ll definitely want to keep this recipe close at hand.

Why You’ll Love This Recipe

• Flavor-packed: The combination of mushrooms, beans, and spices creates a burger bursting with deliciousness.
• Family-friendly: Kids and adults alike will enjoy these Mushroom Veggie Burgers; they’re sure to please even picky eaters!
• Make-ahead convenience: Prepare the patties in advance and simply reheat them when you need a quick meal.
• Customizable: Easily modify the ingredients to suit your taste or dietary needs.
• Nutrient-rich: Packed with fiber and protein, these burgers nourish your body while satisfying your cravings.

Ingredients You’ll Need

These Mushroom Veggie Burgers use simple, wholesome ingredients that you might already have in your kitchen. Let’s get started on gathering what you need!

For the Veggie Burgers

• 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 recipe is wonderfully flexible! Feel free to play around with the ingredients based on what you have or what flavors you love.

• Swap the beans: Use any type of beans you have on hand—chickpeas or lentils work great too!
• Change up the grains: If barley isn’t your thing, try using quinoa or brown rice instead.
• Add some heat: Spice things up by adding chopped jalapeños or red pepper flakes to the mixture.
• Herb it up: Experiment with different herbs like oregano or basil for a unique twist!

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Veggies

Preheat a large sauté pan over medium-low heat. Add the chopped onion and sliced mushrooms. Cook until the mushrooms release their liquid and it mostly evaporates—about 15 minutes. Stir occasionally so they don’t stick. This step is key because it enhances their flavor by concentrating it! Once they look dry, add in the minced garlic, dried thyme, and smoked paprika. Cook for another 2 to 3 minutes until fragrant.

Step 2: Prepare for Baking

While your veggie mixture cooks away, preheat your oven to 400° F and line a baking sheet with parchment paper. This will help prevent sticking when it’s time to bake those tasty patties!

Step 3: Mix It All Together

In a food processor, pulse the walnut halves until they are coarsely crumbled. Then add in your sautéed mushroom mixture along with cooked pearled barley, rinsed beans, nutritional yeast, vegan worcestershire sauce, panko breadcrumbs, salt, and pepper. Pulse until everything is just incorporated—don’t worry about making it completely smooth; some chunky bits give great texture!

Step 4: Form Your Patties

Using about a scant ½ cup of the mixture per patty, form them into round shapes. You should end up with about eight delicious burgers! If you’d like an extra flavor boost, brush each patty lightly with vegan worcestershire sauce and sprinkle some black pepper on top.

Step 5: Bake Those Burgers

Place your formed patties onto the lined baking sheet. Bake for 30 to 35 minutes total—flipping them halfway through at the 15-minute mark. They should become firm and golden brown as they bake.

Step 6: Pan-Seared Option (if desired)

If you’re craving that crispy exterior but don’t want to bake them all, grab a cast-iron skillet! Preheat it over medium heat with about 2 tablespoons of high-heat cooking oil. Place two to three burgers in there without crowding them. Cook each side for about five minutes until they’re beautifully charred before transferring them to a paper towel-lined plate.

And there you have it – delightful Mushroom Veggie Burgers ready to be devoured! Enjoy them on their own or piled high with your favorite toppings like avocado or fresh veggies. Happy cooking!

Pro Tips for Making Mushroom Veggie Burgers

Creating the perfect Mushroom Veggie Burgers is all about mastering the process, and with these handy tips, you’ll be well on your way to veggie burger perfection!

• Choose the right mushrooms: Using a mix of cremini, portobello, and shiitake mushrooms adds depth of flavor and gives your burgers a meaty texture that everyone will love.

• Don’t skip the sautéing: Cooking your onions and mushrooms until they’re nicely caramelized intensifies their flavors and helps remove excess moisture, ensuring your patties hold together beautifully.

• Let the mixture rest: Allowing the veggie burger mixture to sit for about 10 minutes before forming patties helps it to bind better, making it easier to shape without falling apart.

• Experiment with seasonings: Feel free to add your favorite herbs and spices! A pinch of cumin or some fresh chopped cilantro can bring an exciting twist to your burgers.

• Make-ahead magic: These veggie burgers freeze wonderfully! Shape them into patties ahead of time and store them in an airtight container. Just pop them on the grill or bake them straight from the freezer when you’re ready to enjoy!

How to Serve Mushroom Veggie Burgers

Serving up your Mushroom Veggie Burgers can be as creative as you want! Here are some delightful ideas to make your meal even more enjoyable.

Garnishes

• Fresh avocado slices: Creamy avocado adds a wonderful richness that complements the hearty flavors of the burger.
• Sliced pickles: The tanginess of pickles cuts through the richness of the burger, providing a refreshing crunch.
• Microgreens or arugula: A handful of these greens brings a peppery bite and a pop of color that elevates your presentation.

Side Dishes

• Sweet Potato Fries: Crispy on the outside and soft on the inside, sweet potato fries are a healthier alternative to traditional fries that pair perfectly with veggie burgers.

• Coleslaw: A zesty coleslaw made with cabbage, carrots, and a light vinaigrette adds a crunchy contrast and balances out the savory flavors of the burger.

• Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and corn tossed in olive oil and grilled until tender make for a colorful, healthy side that complements any burger dish.

• Quinoa Salad: A refreshing quinoa salad with cherry tomatoes, cucumber, and lemon dressing brings brightness to your meal while adding extra protein!

With these serving suggestions and pro tips in hand, you’re ready to impress family and friends with delicious homemade Mushroom Veggie Burgers. Enjoy every flavorful bite!

Make Ahead and Storage

This Mushroom Veggie Burgers recipe is not only delicious but also perfect for meal prep! You can easily whip up a batch at the beginning of the week and enjoy them throughout. Here are some tips on how to store and reheat them.

Storing Leftovers

• Store any leftover veggie burgers in an airtight container in the refrigerator.
• They will keep for up to 4 days, making them a great option for quick lunches or dinners.

Freezing

• To freeze, place uncooked patties on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the patties to a freezer-safe bag or container, separating layers with parchment paper.
• They can be frozen for up to 3 months. Just make sure to label your bags!

Reheating

• For reheating frozen burgers, you can bake them directly from the freezer at 400°F (200°C) for about 25-30 minutes, flipping halfway through.
• If you prefer pan-searing, thaw the burgers overnight in the refrigerator before cooking them in a skillet over medium heat until warmed through.

FAQs

Here are some common questions about Mushroom Veggie Burgers that might help you out!

Can I use different mushrooms in the Mushroom Veggie Burgers?

Absolutely! Feel free to experiment with different types of mushrooms like portobello or shiitake. Each variety will bring its unique flavor and texture to the burgers.

How do I make Mushroom Veggie Burgers gluten-free?

To make these burgers gluten-free, simply substitute regular panko breadcrumbs with gluten-free breadcrumbs. You can also use quinoa instead of barley if preferred.

Can I grill Mushroom Veggie Burgers?

Yes! These veggie burgers are perfect for grilling. Just pre-cook them as directed then reheat on the grill for added smoky flavor.

How do I prevent my Mushroom Veggie Burgers from falling apart?

Ensure that your mixture is well-combined but still has some texture. The binding ingredients like panko breadcrumbs and beans help hold everything together. If they seem too crumbly, adding a bit more breadcrumbs can help!

What toppings go well with Mushroom Veggie Burgers?

These burgers pair beautifully with fresh avocado, leafy greens, tomato slices, and your favorite vegan sauces. Get creative with your toppings!

Final Thoughts

I hope you find joy in making these Mushroom Veggie Burgers as much as I do! They’re not just satisfying; they’re also packed with wholesome ingredients that everyone can enjoy. Whether it’s for a casual weeknight dinner or a fun gathering, these burgers are sure to impress. Enjoy experimenting with different toppings and flavors—happy cooking!