Mushroom Burger Recipe

Mushroom Burgers

This Mushroom burger recipe is the most meaty veggie burger that you'll find. All you really need for these delicious burgers is a bunch of mushrooms!

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. This Vegetarian Mushroom Burger is my absolute favorite burger to make for vegetarians. To be honest, I like it more than many beef burgers!

It’s that good!

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

This mushroom burger was the result of some serious testing after I had some vegetarian friends in town. I set out to make a really good veggie burger made out of mostly mushrooms.

I thought these Mushroom Burgers were the best veggie burgers 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.

Homemade Mushroom Burgers

Mushroom burgers are the most meaty veggie burger that you’ll find. All you really need for these delicious burgers is a bunch of mushrooms!
3.50 from 97 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Course Main Dishes, Sandwiches
Cuisine American
Servings 6 Servings
Yield 6 Large Burgers


  • pounds cremini mushrooms
  • 3-4 dried shiitake mushrooms
  • ½ cup white onion diced
  • 1 cup breadcrumbs
  • 2 eggs
  • ½ cup oat flour or other flour
  • cup Parmesan cheese grated
  • ½ 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


  • Wash and dice cremini mushrooms. Add dried mushrooms to a few cups of boiling water to reconstitute.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once all the patties are formed and in the breadcrumb mixture, let sit in the fridge for 30 minutes.
  • 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.
  • Serve with normal burger fixings on grilled buns.


Serving: 1BurgerCalories: 523kcalCarbohydrates: 53gProtein: 26gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 93mgSodium: 920mgPotassium: 754mgFiber: 4gSugar: 6gVitamin A: 618IUVitamin C: 3mgCalcium: 542mgIron: 4mg
Keyword Cheeseburgers, Healthy Burger, Mushroom Burger, Vegetarian Burger

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How to Make A Mushroom Burger

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 mushrooms for burgers - Mushroom Burger Recipe
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 mushrooms - Mushroom Burgers
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 Mushrooms for Mushroom Burger recipe
Cooked shrooms.

Making the Mushroom Burger Patties

To get a really nice texture for these mushroom burger patties, 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.

Mushroom Burger patties
This will work. Trust me.

Shaping the Mushroom Burger Patties

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!

Mushroom Burger patties formed
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.

You can also cook these mushroom burger patties in a skillet over medium-high heat for 4-5 minutes per side. They should get a nice crust on both sides.

Mushroom Burger on the grill.
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.

Mushroom Burger recipe from Macheesmo
Very solid burger.

I’m not even exaggerating when I say that I would choose this mushroom burger recipe 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!

Here are a few other great burger recipes!

54 Responses to “Mushroom Burgers” Leave a comment

  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!

    1. Was looking for another recipe to make with the abundance of Oyster Mushrooms we foraged recently. I substituted these for the ones stated in your recipe with great success. This was Delicious. Thank you. ♡♡♡

  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.

    1. Follow your hearts vegan eggs. You can get them there and at Whole Foods but sometimes you have to ask for them. They are amazing.

    2. Flax meal and water: 1 Tbs flax meal to 3 Tbs water. Let stand until thick and add to recipe. Works for me every time!

  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.

    1. Thank God that others have shared their knowledge of the cruel factory farming with me. After so many years, I finally understand how wrong it is to kill an animal and drink its milk. I am 8 months into plant based now and family is following me in that venture (it is very interesting how that happened. No one wants to go grocery shopping, so you eat what I bring home and it just quietly evolved). These burgers are great, aren’t they?

  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?

  20. Excellent! I just made them using baby bellas. I had to pan fry (no grill) and I had put them in the freezer for about 25 minutes. After frying, the inside is a little soft but the outside is crisp. I asse a little salt before serving and a little BBQ sauce on the side. (Note: forming the burger with wet hands prevents sticking.) thanks for a great recipe.

  21. Wow this looks amazing. If I wanted to make several burgers and freeze some, is that possible? I have a bunch of mushrooms and I do not want them to go bad.

    1. Hey Jen! Absolutely you can freeze them. The best thing to do is to cook them as-is, then let them cool completely and wrap them tightly in plastic wrap. Then store them in a freezer-safe air tight container. When you want one, let it thaw and heat it on a hot skillet or in the oven until crispy again. Good luck!

  22. Used this recept as base, tweaked it a little of the better dishes in a while :)


  23. Made these burgers Saturday morning, froze them on the sheet pan in the breadcrumbs, then popped them in a freezer bag with parchment between each burger. Thawed one out yesterday and cooked as directed for dinner. Worked like a charm and oh, so good! Yes, I did substitute Worcestershire for the Soy (I could have sworn I had some in the cupboard…), but these mushroom burgers are the best veggie burgers I have ever eaten. Can’t wait to serve one to my sister! Thanks, Nick!

  24. Amazing, no food processor so used manual potato masher, cooked them on my pancake griddle. Was surprised how well they turned out. Now to test them on my family!thank you!

  25. Great recipe! I followed it except used one large egg instead of two and added little milled flaxseed and dried herbs as didn’t have parsley. Cooked them in the oven at 200 fan for about half an hour. Delicious. Thank you.

  26. These look great, I will be giving them a go! Just a heads up though, most hard cheeses like parmesan aren’t suitable for vegetarians.

  27. My new favourite veggie burgers – delicious! My question is…do you think these could be used as a meatball in sauce? Or would they disintegrate? Have you ever tried that yourself? I think they would make a killer vegetarian spaghetti and meatballs!

    1. Hey Annette! Honestly I haven’t tried it! It’s not a bad idea. I do worry that they wouldn’t hold together well, but you could add more binder (breadcrumb) to it and give it a shot. Good luck!

  28. Portobello mushrooms are really crimini mushrooms that were allowed to grow to a larger size for a realtaste of beef peel the top of the mushroom from the outside edge th the center rotating as you go and spoon out the gills with a soup spoon, then marinate in fresh lime juice turning every 20 min. then grill and sit bak …you’ll swear your eating a hamburger…enjoy


  29. Extraordinary formula! I tailed it except for utilized one enormous egg rather than two and included minimally processed flaxseed and dried spices as didn’t have parsley. I cooked them in the grill at 200 fans for about 30 minutes. Flavorful. I was much obliged to you. Once I have tasted them in Pandaexpress for free meals coupons.

    thank you,
    Lina dath,

  30. These look incredible! I’m a pescetarian, so finding burgers that I can eat, and that taste nice, is no easy feat. I’ve tried many store-bought veggie burgers, but most of them aren’t that great. I’ll definitely be giving this recipe a try. Thanks for sharing!

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