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Economical, Healthy, Main Dishes, Sandwiches, Vegetarian

Mushroom Burgers

by Nick

I’ve hosted and been to grill parties where you get one of two things if  you are a vegetarian: either a frozen, bland veggie burger or a huge portabella mushroom tossed on the grill.

Both of these are okay I guess. I’m partial to the portabella honestly, but it gets to be a bit much about halfway through. It just ends up being huge bites of mushroom. Not horrible. But not what I dream about at night either.

But mushrooms are the right idea for a burger. They are really savory, have nice texture, and mix nicely with tons of other ingredients.

A few weeks ago, I had some vegetarian friends visiting so I set out to make a really good veggie burger made out of mostly mushrooms.

I thought it was the best veggie burger I’ve ever made. Not only that, but my friend said it tasted better than Michel Richard’s $16 veggie burger at Central in Washington, DC.

I’ll take that.

Yield
6 large burgers
Prep Time
Total Time

Just a moment please...

Print Recipe Homemade Mushroom Burgers

Ingredients

  • 1.5 pounds cremini mushrooms
  • 3-4 dried shiitake mushrooms
  • 1/2 cup white onion, diced
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/2 cup oat flour (or other flour)
  • 1/3 cup Parmesan cheese, grated
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • Pinch of salt
  • 2 cups breadcrumbs (for forming patties)
  • Burger fixings:
  • Buns
  • Swiss cheese
  • Tomatoes
  • Red Onion
  • Pea Sprouts
  • Avocado

Helpful Equipment

Directions

1) Wash and dice cremini mushrooms. Add dried mushrooms to a few cups of boiling water to reconstitute.

2) Add olive oil to a large skillet over medium heat. Once hot, add diced mushrooms. Add diced dried mushrooms as well once reconstituted. Let mushrooms cook until they release their liquid and dry out a bit, about 7-8 minutes, stirring regularly. Add onions and continue to cook for a few more minutes.

3) Remove mushroom mixture from pan and add to food processor. Pulse a few times to roughly grind mushrooms. You don't want them completely smooth, but like a very rough paste.

4) Stir in eggs, flour, breadcrumbs, and other ingredients. The finished mixture should be wet, but not liquid. It should roughly hold its shape. If it is really wet, add more breadcrumbs or flour in 1/4 cup batches.

5) Sprinkle two cups of breadcrumbs in a large baking dish. Form six large patties with mushroom mixture. As you form the patties, place them in the breadcrumbs and turn them to completely coat each patty in breadcrumbs, forming a crust.

6) Once all the patties are formed and in the breadcrumb mixture, let sit in the fridge for 30 minutes.

7) Grill burgers over high heat for 5-6 minutes per side until the outside is nice and crispy. Add swiss cheese if you want during the last 2-3 minutes of cooking.

8) Serve with normal burger fixings on grilled buns.

Making the Mix

This probably isn’t a surprise but you need a lot of mushrooms to make these burgers. The burgers are mostly mushroom with just a few other add-ins to give some extra texture and flavor.

I really like cremini mushrooms. They aren’t the cheapest mushrooms, but are far from the most expensive and have great texture and flavor. White button mushrooms are cheaper but I think they lack a bit in the flavor department.

Whatever mushroom you decide to use, clean them and dice them up.

cremini

Lots of cremini mushrooms.

For some variety, I also reconstituted a few shiitake mushrooms in hot water and then chopped those and added them to the mix.

shiitake

Just for some variety.

To start the mixture, add some olive oil to a large skillet over medium heat. Once hot, add all the diced mushrooms and a pinch of salt. Cook them until the mushrooms release their liquid and then dry up a bit.

Then you can add the diced onion and cook for a few more minutes. This whole cooking process will take 8-10 minutes.

cooked

Cooked shrooms.

Processing

To get a really nice texture for these, it helps to have a food processor. If you do have one, you can just add the mushrooms and onions to the processor and pulse until the mixture is a rough paste. You don’t want it completely smooth. Some chunks are good.

If you don’t have a food processor, you can just dice everything really finely and continue with the recipe.

Next, just stir in all the other ingredients in a large bowl!

Depending on the amount of liquid in your mushrooms, you might need to add more flour or breadcrumbs. The mixture should hold its shape, but not be dry or crumbly at all. It should be pretty wet and even a bit sticky.

paste

This will work. Trust me.

Shaping the Burgers

There’s a constant push and pull with veggie burgers. You don’t want them dry, but you have to have them dry enough to hold their shape!

Here’s how to solve the problem. Make the patty mixture a bit on the wet side. It should hold its shape, but just barely.

Then pour a bunch of breadcrumbs in a large baking dish and as you form the mushroom patties, dunk them in the breadcrumbs to form a crust around the patties. This crust will let the burgers keep their shape and give them some structure so they can stay on the grill, but it won’t dry them out on the inside.

It’s the most important step!

topping

Crucial step.

Let the burgers sit in the breadcrumbs for 20-30 minutes in the fridge so they can really form a nice crust.

Then toss them on a high heat grill for about 5-6 minutes per side until they get nice and crispy on the outside. The burgers will be pretty sturdy and hard to overcook honestly.

If you are using cheese, add it with 2-3 minutes left.

grilling

Cheese is always good.

Once these guys are done, you can top them with any of your standard, favorite burger toppings.

On this day, I used some avocado, tomato, red onion,and pea sprouts.

done

Very solid burger.

I’m not even exaggerating when I say that I would choose this burger over probably 90% of beef burgers in the world. It’s super-flavorful, has a great texture, and actually tastes kind of meaty.

If you are looking for a good veggie burger recipe or are just in some sort of grilling rut, give these a shot!

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30 comments on “Mushroom Burgers

  1. Thanks for always thinking of the veggie heads! Ive had some really great veggie burgers and some really bad ones, but I have a feeling this will fall into the former category! Cant wait to try them =)

  2. I’ve never been able to get my veggie burgers to be a good consistency for the grill. I’ll have to try your method. And these burgers – they look delicious!

  3. Lets hear it for another awesome vegetarian recipe!! I’d be excited to attend a BBQ at your house. As the vegetarian dinner guest it sure is nice to be remembered, but sometimes you’d rather eat pickles on a bun than some of the frost bitten frozen patties that are in restaurants as well as served in people’s homes. I agree, given the choice, I’ll take the portabella, but it can be a bit much to gnaw my way through an entire cap that is potentially chewy, salty or both. I am making these. Thanks in advance, I know they’ll be a treat!

  4. Wondering what your thought are about putting these in the oven and for how long/at what temp? I don’t have a grill, but I’d love to try these. Thanks!

    1. I would pan fry them before baking them if you can. But if you wanted to bake them, I would go pretty high heat, like 450-500, for 15-20 minutes and flip them halfway through. Should work!

  5. Wow! These look really good! I’m not a vegetarian but will most definitely give these a shot.

  6. I can personally attest to these burgers’ awesomeness. Michel Richard’s doesn’t come close–it’s much too salty and fatty. Thanks, Nick!

  7. Another terrific recipe! I made these this afternoon. I used pulverized rice cakes instead of bread crumbs, and baked them at 375 for 20 mins on each side. They are delicious, and they held together beautifully! Thanks for the post!

  8. Sounds as if you have solved the problem of holding ingredients together, Just two comments. Cheese is omitted in many vegan diets; what can be used as additional flavor element? And please provide a printer friendly version!

  9. Pinned it to try with some fresh shrooms from Brewer’s Mushrooms here in town. Maybe the lions mane, that is a great mushroom.

  10. Made these last night for dinner for our meatless monday night, they were great! Will definitely make again.

  11. These look delicious! I actually just finished making another one of your veggie burger recipes posted on another site (Tablespoon), and my family absolutely loved them. Thank you for sharing!

    1. Heya! I make both regularly still and I think these mushroom burgers are better. If you liked the other ones you’ll love these! Good luck!

  12. Don’t usually comment on these sites but had to say after 3 previous recipes and failed attempts my burgers held! And they taste amazing – added a tsp of lazy chilli but other than that followed your recipe and boom! Will be serving these to the veggies (and my meat eating self) at my daughters 1st bday bbq tomorrow so Thanks :-)

  13. Awesome idea, and great recipe! Just made these last night, but made a couple of changes to make them vegan friendly. I replaced the eggs with equivalent flax gel (for each egg, put 1 tbs ground flax seed an 3 tbs water together in a bowl. Stir, and let sit a few minutes until it turns to thick gel) and I replaced the Parmesan cheese with a few tbs of nutritional yeast (also has a cheese-like flavor) and a little olive oil to replace the fat that the Parmesan would have added. The burgers turned out great, and I am pretty sure I will keep experimenting off this base recipe! Thanks!

  14. This was just delicious. There’s something about the cremini and shitake that really develop differently than the portabella. I pan fried in lots of coconut oil and slathered some cashew pesto before topping with a toasted bun… Yummy.

    1. Hey Dorrie. Absolutely! I would just cook them and then let them cool and freeze them. They should reheat just fine. You could also freeze them before cooking I think but then you would want to thaw them before cooking to make sure they cook evenly I think.

      Good luck!

  15. I am early into a whole food plant based diet, and these were delish. I took out the cheese and used the ground flax and water to replace the egg. I couldn’t believe how well they came out. The rest are going into the freezer, half I cooked the other half I left uncooked, just to see which will do better. W will see….thank you for the amazing recipe.

  16. We loved these burgers. Even my husband who is a die hard meat fan loved them. By far the best homemade veggie burger recipe I have tried. Thanks. Do you think they would freeze well? I would love to freeze the extra uncooked burgers as they were so filling we only ate two.

    1. Hey Daphne! Glad you liked the burgers. I think they would freeze just fine. I would wrap them in plastic and then store htem in a freezer bag. For reheating, I think microwaving is probably a bad idea. Honestly, you could probably just throw the frozen ones on a medium-high grill like you would a frozen veggie burger normally. Good luck!

  17. Made this last night – really enjoyed them!!!! Of course, we modified a bit, due to lack of ingredients, but we used Chickpea flour and it was great. We also made a few without the breading and it totally stuck together just fine. (George foreman grill). Hubby made some without egg, and it was also fine. He used some curry spices too in the mix. Thanks for the inspiration!

  18. Thanks for the recipe! I cannot wait to make it for my vegetarian husband. Congratulations on winning the fight :-)

  19. Just made these and they where great. Thanks Nick. I froze 2 uncooked patties for later. Is that OK?
    Calorie count available?

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