Mushroom Veggie Burgers

If you’re looking for a delicious and hearty meal that everyone will love, you’ve come to the right place! These Mushroom Veggie Burgers are not only packed with flavor but also incredibly satisfying. Imagine biting into a juicy burger that combines the earthy taste of mushrooms with the wholesome goodness of beans and barley. It’s truly one of my favorite recipes that I often whip up for busy weeknights or family gatherings.

What makes these burgers so special is their versatility. Whether you bake them for an oil-free option or pan-sear them for a delightful char, they fit perfectly into any occasion—from summer cookouts to cozy dinners at home. Plus, you can make them ahead of time and simply reheat on the grill or stovetop. Trust me, once you try these Mushroom Veggie Burgers, they’ll become a staple in your kitchen!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together quickly, making it perfect for weeknight dinners or last-minute gatherings.
• Family-Friendly: Everyone loves a good burger! These Mushroom Veggie Burgers are sure to please even picky eaters.
• Meal Prep Friendly: Make a batch ahead of time and store them in the fridge or freezer for later enjoyment.
• Packed with Flavor: The combination of mushrooms, spices, and herbs creates a mouthwatering patty that’s bursting with taste.
• Customizable Options: With simple swaps, you can easily adapt this recipe to fit various dietary needs.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make these amazing Mushroom Veggie Burgers! You probably have most of these items in your pantry already, which makes it even easier to get started.

• 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

One of the best things about this recipe is how flexible it is! You can easily customize these Mushroom Veggie Burgers to match your taste preferences or dietary needs.

• Swap the beans: Use chickpeas or lentils instead of pinto or black beans for a different flavor profile.
• Add extra veggies: Toss in grated carrots or chopped spinach for added nutrients and color.
• Make it gluten-free: Substitute panko breadcrumbs with gluten-free breadcrumbs or oat flour.
• Spice it up: Add some diced jalapeños or chili powder if you enjoy a bit of heat!

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

Start by preheating a large sauté pan over medium-low heat. Add in your chopped onion and sliced mushrooms. As they cook, they will release moisture, creating a flavorful base. Stir occasionally until most of the liquid evaporates—this should take about 15 minutes. Then add minced garlic, dried thyme, and smoked paprika. Cooking these aromatics for an additional few minutes enhances their flavors and gives your burgers an irresistible aroma.

Step 2: Prepare the Oven

While your veggies are cooking away, preheat your oven to 400° F (200° C). Line a baking sheet with parchment paper; this makes cleanup easier and prevents sticking.

Step 3: Process the Mixture

In the bowl of your food processor, pulse the walnut halves until they are coarsely crumbled—this adds crunch to your burgers! Next, combine the sautéed vegetable mixture with cooked pearled barley, rinsed beans, nutritional yeast, vegan worcestershire sauce, panko breadcrumbs, salt, and black pepper. Pulse until everything is just incorporated; it’s okay if there are still small pieces visible—it adds texture!

Step 4: Form Patties

Now it’s time to form your patties! Using about half a cup of mixture per patty will yield around eight delicious burgers. If you like extra flavor on top, feel free to brush each patty with some vegan worcestershire sauce and sprinkle on more black pepper.

Step 5: Bake Your Burgers

Place your formed veggie burgers on the prepared baking sheet. Bake them in the oven for about 30 to 35 minutes. Be sure to flip them halfway through so they brown evenly. They’re ready when they feel firm and have turned golden brown.

Step 6: Pan-Seared Option

If you prefer that crispy exterior from pan-searing instead of baking: Heat a cast-iron skillet over medium heat and add two tablespoons of high-heat cooking oil. Cook two to three burgers at a time for about five minutes per side until nicely charred. Transfer them onto a paper towel-lined plate to absorb any excess oil.

And there you have it—delicious homemade Mushroom Veggie Burgers ready to be enjoyed! Perfectly paired with your favorite toppings and sides!

Pro Tips for Making Mushroom Veggie Burgers

Creating the perfect mushroom veggie burger is all about attention to detail and a few handy tricks! Here are some pro tips to help you achieve that delicious, satisfying bite.

• Choose the Right Mushrooms: Using a blend of mushrooms like cremini, portobello, and shiitake enhances flavor and texture. This mix will give your burgers a more complex taste and meaty feel.

• Don’t Skip the Cooking Step: Sautéing the onion and mushrooms until their moisture evaporates concentrates their flavors. This step ensures your burgers are packed with savory goodness rather than sogginess.

• Get the Right Consistency: When processing the mixture in a food processor, aim for a coarse texture. Leaving small visible pieces of beans and mushrooms adds personality to the burgers while keeping them hearty.

• Chill Before Cooking: If you have time, let your formed patties chill in the fridge for about 30 minutes before cooking. This helps them hold their shape better during baking or pan-searing.

• Experiment with Toppings: Don’t be afraid to get creative with toppings! From avocado slices to spicy aioli, a little extra flair can elevate your burger experience to new heights.

How to Serve Mushroom Veggie Burgers

Serving your mushroom veggie burgers is just as fun as making them! Whether you’re hosting a summer cookout or enjoying a cozy dinner at home, here’s how to make your presentation pop.

Garnishes

• Fresh Herbs: A sprinkle of chopped fresh parsley or cilantro adds color and freshness that brightens up each bite.
• Sliced Avocado: Creamy avocado slices enhance richness and provide a delightful contrast to the hearty burger.
• Pickled Red Onions: These tangy bites bring an exciting zing that complements the flavors beautifully.

Side Dishes

• Sweet Potato Fries: Baked sweet potato fries offer a crispy contrast with a hint of sweetness, making them an ideal complement to savory burgers.
• Coleslaw: A crunchy coleslaw provides refreshing crunch and balance, especially if you dress it lightly with apple cider vinegar for brightness.
• Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus can be tossed on the grill alongside your burgers for an easy and colorful side.
• Quinoa Salad: A light quinoa salad with cherry tomatoes, cucumber, and lemon dressing brings vibrancy to your meal while adding healthy grains.

With these serving suggestions and tips in mind, you’re ready to enjoy tasty mushroom veggie burgers that will impress family and friends alike! Happy cooking!

Make Ahead and Storage

This Mushroom Veggie Burgers recipe is perfect for meal prep! You can easily whip up a batch in advance, making it convenient to have delicious, homemade burgers ready to go throughout the week.

Storing Leftovers

• Store any leftover veggie burgers in an airtight container in the refrigerator.
• They will stay fresh for up to 4 days.
• To reheat, you can either bake or pan-sear as mentioned in the cooking instructions.

Freezing

• Place uncooked patties on a baking sheet lined with parchment paper and freeze until firm.
• Once frozen, transfer the patties to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• For best results, reheat from frozen by baking at 400° F for about 25-30 minutes or until heated through.
• If using a skillet, cook over medium heat for about 5-7 minutes per side until warmed and crispy.

FAQs

If you have any lingering questions about our Mushroom Veggie Burgers recipe, you’re in the right place!

Can I make Mushroom Veggie Burgers without walnuts?

Absolutely! You can substitute walnuts with sunflower seeds or simply omit them altogether. The texture may vary slightly, but they will still be delicious!

How do I cook Mushroom Veggie Burgers on the grill?

Grilling is a fantastic option! Preheat your grill and cook the patties over medium heat for about 5-6 minutes on each side until they are nicely charred.

What makes these Mushroom Veggie Burgers so special?

The combination of flavors from mushrooms, beans, and spices gives these burgers a hearty and satisfying taste that’s hard to resist. Plus, they are packed with nutrients!

Can I use other grains instead of barley?

Yes! Quinoa or brown rice are great alternatives if you’re looking for a gluten-free option or just want a different flavor profile.

Final Thoughts

I hope this Mushroom Veggie Burgers recipe brings joy to your kitchen! With its delightful flavors and textures, it’s sure to become a family favorite. Enjoy making these wholesome burgers and feel free to experiment with your favorite toppings! Happy cooking!