Mushroom Veggie Burgers

If you’re looking for a delicious and satisfying meal that’s perfect for any occasion, you’ve come to the right place! These Mushroom Veggie Burgers are not just your average veggie burger; they pack a punch of flavor and texture that will leave you wanting more. Whether it’s a busy weeknight or a family gathering, this recipe is sure to please everyone at the table. Plus, these burgers are incredibly versatile—you can bake them for a healthy option or pan-sear for that lovely charred crust.

I love how easy these Mushroom Veggie Burgers are to make ahead of time. You can prep them on the weekend and have them ready for quick lunches or toss them on the grill during your next cookout. Trust me, once you try this recipe, you’ll be adding it to your regular meal rotation!

Why You’ll Love This Recipe

• Simple Preparation: With just a few wholesome ingredients, making these veggie burgers is a breeze!
• Family-Friendly Appeal: Kids and adults alike will adore the savory flavors; they’ll never miss meat!
• Make-Ahead Convenience: Perfect for meal prep; just store them in the fridge or freezer.
• Delicious Flavor: The combination of mushrooms, beans, and spices creates an irresistible taste.
• Versatile Cooking Methods: Bake or pan-sear, depending on your mood—both methods are delicious!

Ingredients You’ll Need

Gathering ingredients for these Mushroom Veggie Burgers is simple and fun! You’ll find that these wholesome components not only taste amazing but also nourish your body. Let’s take a look at what you need:

For the 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 substitutes)
• 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 so flexible! Feel free to customize it based on what you have on hand or your personal preferences. Here are some tasty variation ideas:

• Swap the beans: Use chickpeas or lentils instead of pinto or black beans for a different flavor profile.
• Add some heat: Mix in diced jalapeños or red pepper flakes if you like things spicy!
• Change up the grains: Quinoa or brown rice can easily replace pearled barley for a different texture.
• Go nut-free: Substitute sunflower seeds for walnuts if you’re avoiding nuts.

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

Start by preheating a large sauté pan over medium-low heat. Add in the chopped onion and sliced mushrooms. Stir occasionally until the mushrooms release their liquid and it mostly evaporates—about 15 minutes. This step is crucial because it intensifies the flavors of our veggies! Once that’s done, stir in the minced garlic, thyme, and smoked paprika, cooking for another 2-3 minutes until everything is fragrant.

Step 2: Prepare Your Oven

While those veggies are cooking away, go ahead and preheat your oven to 400° F. Line a baking sheet with parchment paper to make cleanup easier later on.

Step 3: Blend Your Ingredients

In the bowl of a food processor, pulse the walnut halves until they are coarsely crumbled. Then add in your sautéed mushroom mixture along with the cooked barley, rinsed beans, nutritional yeast, vegan worcestershire sauce, panko breadcrumbs, salt, and pepper. Pulse until everything is well incorporated—don’t worry about getting it perfectly smooth; it’s nice to have some texture!

Step 4: Form Your Patties

Now it’s time to shape those burgers! Using about half a cup of your mixture per patty will yield around 8 burgers. If you want an extra layer of flavor, brush each patty with vegan worcestershire sauce and sprinkle with freshly cracked black pepper.

Step 5: Bake Them Up

Place your formed veggie burgers onto your prepared baking sheet and pop them into the oven. Bake for about 30 to 35 minutes total; flip them halfway through so they get golden brown all over. They should feel firm when they’re done!

Step 6: Pan-Seared Option

If you prefer that crispy exterior from pan-searing instead of baking, heat up a cast-iron skillet over medium heat with two tablespoons of high-heat cooking oil. Cook two to three patties at a time for about 5 minutes per side until they’re beautifully charred.

And there you have it—delicious homemade Mushroom Veggie Burgers ready to enjoy!

Pro Tips for Making Mushroom Veggie Burgers

Creating the perfect mushroom veggie burger is all about attention to detail and personal touches. Here are some tips to help you achieve burger bliss!

• Use fresh ingredients – Fresh vegetables and herbs enhance the overall flavor of your burgers. Opting for the freshest mushrooms, garlic, and herbs will give your patties that extra zing.

• Don’t skip the chilling – If time allows, chill your formed patties in the fridge for 30 minutes before cooking. This helps them firm up, making them easier to handle and less likely to fall apart during cooking.

• Experiment with spices – While this recipe calls for thyme and smoked paprika, feel free to experiment with other spices or herbs like cumin or oregano. This is a great way to put your personal spin on these burgers!

• Adjust the texture – For a chunkier texture, pulse the mixture less in the food processor. This allows you to retain more visible pieces of beans and mushrooms for added bite.

• Make ahead – These patties freeze beautifully! Prepare a batch ahead of time and store them in an airtight container or freezer bag. Just thaw before cooking for a quick meal option later on.

How to Serve Mushroom Veggie Burgers

Serving mushroom veggie burgers can be just as fun as making them! With a few thoughtful additions and sides, you can create a delicious meal everyone will love.

Garnishes

• Avocado slices – Creamy avocado adds richness and balances out the flavors perfectly.
• Fresh cilantro or parsley – A sprinkle of chopped herbs adds a fresh burst and enhances visual appeal.
• Sliced jalapeños – For those who enjoy a kick, spicy jalapeños bring heat and excitement!

Side Dishes

• Sweet potato fries – Crispy sweet potato fries pair wonderfully with these burgers and provide a deliciously sweet contrast.
• Coleslaw – A crunchy slaw made from cabbage and carrots drizzled with a tangy dressing complements the savory flavors of the burger.
• Grilled vegetables – Seasonal veggies like zucchini, bell peppers, or asparagus bring vibrant colors and flavors to your plate.
• Quinoa salad – A refreshing quinoa salad tossed with cherry tomatoes, cucumber, and lemon vinaigrette adds nutrition and pairs nicely with the hearty burgers.

Whether it’s a casual weeknight dinner or a weekend cookout, these mushroom veggie burgers are sure to impress! Enjoy every delicious bite!

Make Ahead and Storage

These Mushroom Veggie Burgers are perfect for meal prep! You can easily make a batch ahead of time and enjoy them throughout the week, making your meals both convenient and delicious.

Storing Leftovers

• Place any leftover burgers in an airtight container.
• Store them in the refrigerator for up to 5 days.
• Reheat in the oven or on the stovetop when ready to eat.

Freezing

• Allow cooked burgers to cool completely before freezing.
• Wrap each burger tightly in plastic wrap or aluminum foil.
• Store wrapped burgers in a freezer-safe bag for up to 3 months.

Reheating

• To reheat from frozen, thaw burgers in the refrigerator overnight.
• Bake at 400°F (200°C) for about 15-20 minutes until heated through.
• For a quicker option, pan-sear on medium heat for about 5 minutes per side.

FAQs

If you have any questions about these Mushroom Veggie Burgers, you’re not alone! Here are some common inquiries that might help you out.

Can I use different types of mushrooms in Mushroom Veggie Burgers?

Absolutely! Feel free to mix and match your favorite mushrooms like portobello or shiitake. Each type will bring its own unique flavor and texture to the burgers.

How do I make these Mushroom Veggie Burgers gluten-free?

To make these burgers gluten-free, simply substitute panko breadcrumbs with gluten-free breadcrumbs or ground oats. Additionally, ensure your worcestershire sauce is gluten-free as well.

Can I prepare Mushroom Veggie Burgers ahead of time?

Yes! You can prepare the mixture and form patties ahead of time. Store them in the fridge for up to 1 day or freeze them for longer storage.

What toppings go well with Mushroom Veggie Burgers?

These burgers pair wonderfully with avocado slices, fresh lettuce, tomato, vegan mayo, or your favorite 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 only satisfying but also versatile enough to suit various occasions, whether it’s a casual weeknight dinner or a weekend barbecue. Enjoy every bite of this delightful recipe, and don’t hesitate to share your experiences with me. Happy cooking!