Mushroom Veggie Burgers Recipe

Introduction

These mushroom veggie burgers are a flavorful and hearty plant-based option perfect for any meal. Made with cremini mushrooms, barley, beans, and walnuts, they offer a satisfying texture and rich taste that even meat lovers will enjoy.

Ingredients

• 1 small onion, chopped
• 16 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ cup raw walnut halves
• 1 ¼ cups cooked pearled barley
• 1 cup cooked pinto or black beans, rinsed and drained
• 1 tablespoon nutritional yeast
• 2 tablespoons vegan Worcestershire sauce
• ½ cup panko breadcrumbs
• Salt and black pepper to taste

Instructions

1. Step 1: Sauté the chopped onion and sliced mushrooms in a large pan over medium-low heat until the mushrooms release their moisture, about 15 minutes. Add the minced garlic, dried thyme, and smoked paprika, then cook for another minute until fragrant.
2. Step 2: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: In a food processor, pulse the walnuts until coarsely crumbled. Add the sautéed mushroom mixture, cooked barley, beans, nutritional yeast, vegan Worcestershire sauce, panko breadcrumbs, salt, and pepper. Process until combined but still chunky.
4. Step 4: Form the mixture into patties using about half a cup each, which should make around eight burgers.
5. Step 5: Place the patties on the prepared baking sheet and bake for 30 to 35 minutes, flipping halfway through, until golden brown and firm to the touch.

Tips & Variations

• For extra moisture, you can add a tablespoon of olive oil or a flax egg to the mixture before forming patties.
• Try using different types of beans like kidney or chickpeas for varied flavor and texture.
• Serve these burgers with your favorite toppings such as avocado, tomato, lettuce, or vegan cheese for a delicious meal.

Storage

Store leftover mushroom veggie burgers in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. They also freeze well—freeze patties separated by parchment paper in a sealed bag for up to 2 months, then thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe gluten-free.

How do I prevent the patties from falling apart?

Make sure the mixture is well combined but not over-processed. Adding enough binder like panko breadcrumbs and letting the patties rest in the refrigerator for 30 minutes before baking can help them hold together better.

Mushroom Veggie Burgers Recipe

Print Recipe

★★★★★

5 from 109 reviews

Delicious and hearty mushroom veggie burgers made with cremini mushrooms, walnuts, barley, and beans, flavored with garlic, thyme, smoked paprika, and vegan Worcestershire sauce. These baked patties offer a wholesome, satisfying plant-based alternative that’s perfect for a nutritious lunch or dinner.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 burgers 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 small onion, chopped
• 16 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced

Herbs & Spices

• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Nuts & Seeds

• ½ cup raw walnut halves

Grains & Legumes

• 1 ¼ cups cooked pearled barley
• 1 cup cooked pinto or black beans, rinsed and drained

Other Ingredients

• 1 tablespoon nutritional yeast
• 2 tablespoons vegan Worcestershire sauce
• ½ cup panko breadcrumbs

Instructions

1. Sauté Vegetables: In a large pan over medium-low heat, sauté the chopped onion and sliced mushrooms until the mushrooms release their moisture and become tender, about 15 minutes. Add the minced garlic, dried thyme, and smoked paprika and sauté for another minute to release the aromas.
2. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the patties.
3. Prepare Burger Mixture: Using a food processor, pulse the raw walnut halves until they are coarsely crumbled. Add the sautéed vegetable mixture, cooked pearled barley, cooked beans, nutritional yeast, vegan Worcestershire sauce, panko breadcrumbs, salt, and black pepper. Pulse the mixture until well combined but still chunky, ensuring the texture is suitable for forming patties.
4. Form Patties: Shape the mixture into patties using about half a cup of mixture for each patty. This should yield around eight burgers.
5. Bake Patties: Place the formed patties on the prepared baking sheet and bake them in the preheated oven for 30 to 35 minutes. Flip the patties halfway through the baking time to ensure even browning and cook until they are golden brown and firm.

Notes

• Press the patties gently when forming to help them hold together during baking.
• Panko breadcrumbs can be substituted with gluten-free breadcrumbs if desired.
• These burgers can be served on buns with your favorite toppings or as a protein-packed salad side.
• To make ahead, you can freeze formed patties before baking for up to 1 month.
• For extra flavor, consider adding fresh chopped herbs like parsley or cilantro to the mixture.

Keywords: mushroom veggie burgers, plant-based burgers, vegan burgers, baked veggie patties, healthy burger recipe