This vegan mushroom veggie burger might just be the best you'll ever try! Made with white beans, the homemade patties are meaty, easy to make, and perfectly seasoned. Did I mention they're gluten-free? Just wait until you bite into one of these savory, tender veggie burgers!
I've been trying to create the perfect mushroom burger for years. Yes, YEARS! And I've finally nailed it! Quick little background story: the recipe inspiration for these burgers goes back to the first year I went gluten-free (we're talking 10+ years ago). I had a white bean mushroom burger at a restaurant in Vermont and it was the best vegan burger I'd ever had. My mom and I have talked about that burger for ages and I've never been able to 100% recreate it… Until now!
What Makes This the Best Veggie Burger?
- Rich, meaty patties. These mushroom veggie burgers aren't just flavorful. They're packed with wholesome ingredients and have a super satisfying, meaty texture, unlike any veggie burger I've had before.
- Versatile. I won't lie, these mushroom burgers are delicious all on their own. They also stand up to all sorts of toppings when served between fluffy burger buns. I share my favorite ways to enjoy them further on.
- Easy to make. After years in the making, this mushroom veggie burger recipe is super simple to put together. Just prep the ingredients and stir them together before using your hands to shape the patties for baking. Have delicious veggie burgers on the table in an hour or less!
What You'll Need
What I love most about these mushroom burgers is the ingredient list. It's fairly short but packs tons of flavor. It's also totally customizable based on what you like (more on that later). For now, here are some notes. Scroll to the recipe card for a printable ingredients list with amounts.
- Mushrooms ā I went with baby Bella mushrooms, but you can use whichever you like. Brown or white mushrooms, button mushrooms, and portobello all work well. You can even get exotic with shiitakes, or a mix of mushrooms.
- White beans ā Again, any variety will work. I used cannellini beans, but Great Northern, navy beans, and lima beans are all good options. You could even use black beans or chickpeas.
- Garlic ā Fresh garlic is best, or you can use 1/4 teaspoon of garlic powder in place of each clove.
- Onion ā I use scallions, but you can dice up any mild onion you have on hand.
- Oats ā For gluten-free mushroom burgers, make sure that these are certified gluten-free oats. Quinoa flakes or another flaked grain would also work.
- Quinoa flour ā Any other gluten-free grain-based flour will work. Almond or coconut flour will not.
- Seasonings ā Miso paste, Italian seasoning (or any dried herbs), harissa, and sea salt. Feel free to skip the miso paste and use extra salt if needed, and use your choice of sweet paprika or hot sauce instead of harissa.
- Nutritional yeast ā Go ahead and substitute this with parmesan if you can tolerate dairy. If not, nutritional yeast can also be substituted with quinoa flour and additional salt.
How to Make Mushroom Veggie Burgers
Unlike many of my other veggie burger recipes, I think you'll be happy to see that these patties don't need a food processor! All you need is a cutting board and a bowl. Follow the steps here, and scroll down to the recipe card for printable recipe instructions.
- Chop the mushrooms. Make sure you remove the stems and brush away any extra dirt from the outside of the mushrooms using a paper towel. Then, chop them up nice and fine.
- Combine. Mix the mushrooms with scallions and garlic, and add your white beans. Use a fork to mash the mixture as much as possible. It will resemble a paste and the “dough” will start to form.
- Add seasonings. Add the rest of your ingredients and mix it all together! The dough will still be sticky/wet but should hold together as you shape it into patties.
- Chill. Place the mushroom burger patties on a parchment-lined baking sheet or plate and pop them in the fridge. They'll need to chill for at least 60 minutes. This helps them hold their shape while cooking.
The Best Way to Cook Mushroom Burgers
Throughout all my years of making veggie burgers, I've found that the absolute best way to cook veggie burgers so that they don't fall apart is to bake them. Baking your veggie burgers gives you that nice crunchy outside and soft inside. It also dries them out a bit so they're not mushy, and it ensures they're cooked all the way through.
Oven Method
- Prep. Arrange the mushroom burger patties on a parchment-lined baking sheet.
- Bake. Bake the burgers in a 375ĀŗF oven for 30-35 minutes.
Stovetop Method
- Prep. Heat a little bit of olive oil in a non-stick skillet.
- Cook. Pan-sear the chilled mushroom burgers over medium-high heat until browned and crispy, about 3-4 minutes per side.
Recipe Tips
- Chill the patties well before pan-searing. For this method to work, you must chill your veggie burgers first! While baking is a bit more forgiving, pan-searing relies on well-chilled burger patties so that they don't crumble apart in the pan.
- Can I grill these mushroom burgers? Grilling is tricky due to the delicate nature of these veggie burgers. Unless you grease your grill SUPER well, they'll likely fall apart. The only way I've had luck grilling mushroom veggie burgers is to bake them first and finish them on the grill. Also delicious!
Serving Suggestions
Now for the fun part: assembling the mushroom veggie burgers. I love mine served between a fluffy gluten-free hamburger bun. My favorites are from Little Northern Bakehouse. They're fluffy, toast up beautifully, aren't too heavy, and are everything you'd be looking for in a gluten-free bun. They're also egg-free, dairy-free, vegan, AND non-GMO which makes them great if you're accommodating multiple allergies. Plus, if you're also grilling up some veggie dogs alongside these amazing burgers, they've got gluten-free hot dog buns as well!
As far as toppings go, here is what I used: a layer of tahini sauce, thinly sliced tomato, caramelized onions, and chopped romaine lettuce on a toasted bun. These burgers also taste great with vegan barbecue sauce. Honestly, I don't think you can go wrong with any topping combination.
Storing and Reheating Leftovers
- Refrigerate. Cooked homemade veggie burgers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat. Warm the burgers in a skillet on the stovetop or in the oven until they're hot throughout.
- Freeze. You can also freeze these mushroom burgers for up to 3 months.
More Veggie Burger Recipes
- Tex Mex Quinoa Burger Recipe
- Vegetarian Black Bean Quinoa Burgers
- Beet & Quinoa Veggie Burgers
- Curried Chickpea & Carrot Burgers
- Chipotle Butternut Squash & White Bean Burgers
White Bean Mushroom Veggie Burger
Ingredients
- 6 oz button mushrooms
- 2 – 3 scallions , sliced
- 1 small garlic clove , grated
- 1 teaspoon miso paste
- 1 (14.5 oz) can white beans, drained
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- 1/4 teaspoons paprika
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 1/4 cup quinoa flour
- Oil for cooking*
for serving:
- 4 Little Northern Bakehouse Gluten-Free Burger Buns
- 4 tablespoons Hummus
- Lettuce/sprouts
- 1 small tomato, sliced
- 1/4 cup caramelized onions (or raw)
Instructions
- Remove the stems from the mushrooms and rub off any dirt with a paper towel. Finely chop with a knife and add to a mixing bowl.
- To the bowl, add the scallions and garlic. Toss to combine. Add the beans to the bowl and mash them with a fork until most are mashed, but some larger chunks remain. Stir together.
- Add the rest of the ingredients (minus the flour) and stir again to combine. Add the flour, 1 tablespoon at a time, stirring between each addition until you get a dough that can be shaped and holds together.
- Form the dough into patties and place on a parchment-lined plate or baking sheet. Pop in the fridge and chill for at least 30 minutes, preferably longer.
- When ready to cook, heat some oil in a non-stick skillet. Cook the burgers over medium-high heat for 3 – 4 minutes per side, until each side is crispy and dark brown.
- Serve on top a toasted Little Northern Bakehouse bun with your desired toppings.
- Freeze extra patties and reheat in the toaster oven or on a pan.
Video
Notes
Nutrition
