Mushroom Veggie Burgers

Mushroom Veggie Burgers are not just your average veggie patties; they pack a punch of flavor and texture that make them perfect for any occasion. These delicious burgers feature a delightful blend of mushrooms, beans, and grains, making them a satisfying meal for both vegans and meat-lovers alike. Whether you bake them for an oil-free option or pan-sear them for an irresistible char, these burgers are sure to impress at cookouts, family dinners, or casual gatherings.

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of mushrooms, walnuts, and spices creates a rich and savory taste that elevates the burger experience.
• Versatile Cooking Methods: Bake or pan-sear the patties to suit your preference; both methods yield delicious results.
• Meal Prep Friendly: Make a batch ahead of time and reheat on the grill for quick meals throughout the week.
• Nut-Free and Gluten-Free Options: Adaptable with easy substitutions mentioned in the notes section to cater to different dietary needs.
• Satisfying Texture: The mix of grains, beans, and nuts offers a hearty bite that keeps you feeling full longer.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure everything goes smoothly during preparation.

Essential Tools and Equipment

• Food processor
• Large sauté pan
• Baking sheet
• Parchment paper
• Cast-iron skillet (optional)

Importance of Each Tool

• Food processor: This tool makes it easy to blend ingredients quickly while maintaining some texture in your burger mixture.
• Large sauté pan: Ideal for cooking down onions and mushrooms evenly without burning.
• Baking sheet: A must-have for baking the burgers; it allows even heat distribution for perfectly cooked patties.

Ingredients

For the Base Mixture

• 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

For the Protein & Texture

• 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

For Flavor Enhancement

• 1 Tablespoon nutritional yeast
• 2 Tablespoons vegan worcestershire sauce (see Notes)

For Binding & Seasoning

• ½ cup panko breadcrumbs
• 1 teaspoon fine sea salt
• black pepper

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

1. Preheat a large sauté pan over medium-low heat.
2. Stirring occasionally, cook the onion and mushrooms until the liquid is released from the mushrooms and mostly evaporated, about 15 minutes.
3. Add garlic, thyme, and smoked paprika; cook for an additional 2 to 3 minutes until dry.

Step 2: Prepare the Oven

1. Preheat your oven to 400° F.
2. Line a baking sheet with parchment paper.

Step 3: Process the Mixture

1. In a food processor, pulse walnuts until coarsely crumbled.
2. Add sautéed vegetable mixture along with barley, beans, nutritional yeast, worcestershire sauce, panko breadcrumbs, salt, and pepper.
3. Process until blended but still slightly chunky.

Step 4: Form Patties

1. Using about ½ cup of mixture per patty will yield approximately 8 burgers.
2. If desired, brush patties with vegan worcestershire sauce and sprinkle with black pepper.

Step 5: Bake the Burgers

1. Place formed veggie burgers on the prepared baking sheet.
2. Bake for 30 to 35 minutes; flip at the 15-minute mark until firm and golden brown.

Step 6: Optional Pan-Searing Method

1. Preheat a cast-iron skillet over medium heat with high-heat cooking oil.
2. Cook 2 to 3 burgers at a time for about 5 minutes per side or until nicely charred.
3. Transfer to a paper towel-lined plate once done.

Enjoy your homemade Mushroom Veggie Burgers! They are perfect as an entré or even as party appetizers when sliced into smaller portions.

How to Serve Mushroom Veggie Burgers

Mushroom veggie burgers are versatile and can be enjoyed in many delicious ways. Whether you’re hosting a backyard barbecue or looking for a quick weeknight meal, these serving suggestions will elevate your burger experience.

Classic Burger Style

• Lettuce Wrap: Swap the bun for crisp lettuce leaves for a low-carb option that adds freshness.
• Toasted Buns: Use whole grain or gluten-free buns, toasted to perfection for added crunch.
• Avocado Slices: Add creamy avocado for richness and healthy fats.

Toppings Galore

• Sliced Tomatoes: Fresh slices bring juiciness and color to your veggie burger.
• Pickles: Add tangy pickles for a zesty kick that complements the savory flavors.
• Vegan Mayo: Spread vegan mayonnaise on the bun for extra creaminess without any animal products.

Accompaniments

• Sweet Potato Fries: Serve alongside baked sweet potato fries for a healthy, satisfying side.
• Coleslaw: A refreshing slaw adds crunch and balances the richness of the burger.

How to Perfect Mushroom Veggie Burgers

Creating the perfect mushroom veggie burger takes a few key steps to ensure flavor and texture. Follow these tips for best results.

• Use Fresh Mushrooms: Opt for fresh mushrooms instead of canned ones to enhance flavor and texture.
• Don’t Overprocess: Pulse the mixture in the food processor just enough to combine; leaving some chunks maintains a hearty texture.
• Chill Before Cooking: Refrigerate formed patties for 30 minutes before cooking. This helps them hold their shape during cooking.
• Experiment with Spices: Feel free to add different herbs or spices like cumin or chili powder for a unique twist on flavor.

Best Side Dishes for Mushroom Veggie Burgers

Pairing your mushroom veggie burgers with the right sides can elevate your meal. Here are some great options to consider.

1. Garden Salad: A simple salad with mixed greens, cucumbers, and vinaigrette offers a light complement.
2. Grilled Vegetables: Seasonal veggies grilled until tender add smoky flavor and vibrant colors.
3. Quinoa Salad: A protein-packed quinoa salad with tomatoes and herbs makes a hearty side.
4. Potato Wedges: Crispy potato wedges seasoned with herbs provide comfort alongside your burgers.
5. Roasted Brussels Sprouts: These flavorful sprouts roasted until crispy add depth and nutrition to your meal.
6. Corn on the Cob: Grilled corn brushed with lime juice is sweet and adds summer vibes to any plate.

Common Mistakes to Avoid

When making Mushroom Veggie Burgers, it’s easy to make a few common mistakes. Here are some pitfalls to avoid for the best results.

• Using too much moisture: If the mushrooms and onions are not thoroughly cooked, excess moisture can make your patties soggy. Always ensure they are sautéed until dry.
• Not letting the mixture rest: Skipping the resting time can lead to burgers that fall apart. Allow the burger mixture to sit for a few minutes after mixing to help bind it together.
• Over-processing the ingredients: If you blend the mixture too much, it will become mushy. Aim for a chunky texture by pulsing just until combined, leaving some visible pieces.
• Ignoring seasoning: Under-seasoning can make your burgers bland. Be sure to taste and adjust the salt and spices before forming patties.
• Skipping the baking or cooking time: Rushing this step may result in undercooked burgers. Ensure they are golden brown and firm by following the recommended cooking times closely.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Mushroom Veggie Burgers in an airtight container.
• They will keep well in the refrigerator for up to 4 days.

Freezing Mushroom Veggie Burgers

• Place uncooked or cooked patties in a freezer-safe container or zip-top bag.
• They can be frozen for up to 3 months.

Reheating Mushroom Veggie Burgers

• Oven: Preheat your oven to 350°F (175°C). Place burgers on a baking sheet and reheat for about 10-15 minutes.
• Microwave: Heat on medium power for about 1-2 minutes, checking frequently.
• Stovetop: Reheat in a skillet over medium heat for about 5 minutes per side, adding a little oil if desired.

Frequently Asked Questions

Here are some common questions regarding Mushroom Veggie Burgers that might help you perfect your recipe.

Can I use other types of mushrooms?

Absolutely! Feel free to mix different varieties like shiitake or portobello for unique flavors.

How do I make these Mushroom Veggie Burgers gluten-free?

To make them gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed oats.

What is the best way to grill Mushroom Veggie Burgers?

For grilling, pre-cook them slightly in the oven first, then finish on the grill for added char and flavor.

How long can I freeze Mushroom Veggie Burgers?

You can freeze them for up to 3 months without losing flavor or texture.

Can I add other vegetables to my Mushroom Veggie Burgers?

Yes! Chopped bell peppers or spinach can be great additions. Just be mindful of moisture levels.

Final Thoughts

Mushroom Veggie Burgers are not only delicious but also incredibly versatile. You can customize them with various spices and vegetables to suit your taste preferences. Try making these at your next cookout or as a hearty weeknight meal!