Best Vegan Mushroom Burger
Veggie packed and umami-rich, this gluten-free vegan mushroom burger is flavorful, meaty, and hearty. Top with caramelized onions for the best-ever meatless burger!
Say hello to my favourite veggie burger! This gluten-free vegan mushroom burger has all you need to satisfy your burger cravings!
Umami-rich mushrooms add tons of flavour, and the pinto beans make these burgers high in protein, for a healthier alternative to beef burgers.
And don’t skip the caramelized onion, I promise you they bring this burger to the next level!
The gluten-free veggie burgers come together in minutes and are loaded with plant-based protein.
INGREDIENTS
For this meatless burger you’ll need 6 basic ingredients you probably have in your kitchen already and a few spices:
- Mushrooms - give the burgers their meat texture and earthy flavour.
- Beans – add a nutritional boost, body and texture.
- Oats – gluten-free quick oats help bind the mixture.
- Garlic & Onion - provide extra flavour, but you can easily omit them
- Spices – add plenty of flavour, but you can omit them or decrease the amounts if needed.
For the toppings, you may absolutely go for the usual trio of tomatoes, lettuce, and onion.
Personally, I like to add caramelized onions as they really bring this burger to the next level.
They’re super easy to make and make a fantastic addition to this vegan burger.
But feel free to make a double batch and use as a topping for pizza, sandwiches, salads, bruschetta, or cook them in a frittata.
Once you have mastered the basics, feel free to play with the spices to customize your burgers.
SUBSTITUTIONS
- Mushrooms: feel free to substitute shiitake mushrooms with portobello or cremini mushrooms.
- Beans: substitute pinto beans with black beans, navy beans, borlotti beans, kidney beans, great northern beans, and cannellini beans.
- Oats: You can substitute oats with breadcrumbs, panko breadcrumbs or ground flax seeds.
COOKING TIPS
- For the best veggie burgers, make sure you drain and dry your beans thoroughly before mashing.
- Make sure to form patties that are about 1-inch (2.5 cm) thick, because thin burgers might fall apart while you cook them.
- When making caramelized onions, use a large saucepan. The wide base allows your onions enough room to cook without crowding so that the water released can easily evaporate.
- When cooking the burgers in a skillet, there’s a little chance that they will crumble. If you want to avoid this possibility completely, bake them instead. Simply set your oven to 350 F/ 180 C, and bake for about 8 to 10 minutes.
WHAT TO SERVE WITH A MUSHROOM BURGER?
Serve your burger on a bun with the usual toppings such as tomatoes, lettuce, onion, avocado, ketchup, mayo, barbecue sauce or any other sauce you like.
As for vegan side dishes you can of course stick with fries, or serve them with some quick roasted potatoes, a vegan quinoa salad, or a warm sweet potato and kale salad.
STORAGE TIPS
Store cooked burgers in an airtight container and refrigerate for up to 2 days.
You can double the amount of the ingredients and freeze the mushroom patties, uncooked, for up to 1 month.
HOW TO FREEZE VEGGIE BURGERS
- Place uncooked patties on a baking tray covered with parchment paper. Store in the freezer for 1 hour. Once the burgers are frozen, you can transfer them onto a freezer-friendly container or in a ziplock bag.
- When needed, place them directly in a hot oven ( 350 F /180 C) and cook until golden brown on both sides flipping them halfway.
- You can also thaw them in the refrigerator, then sear them in a skillet.
THE VEGAN BEAN COOKBOOK
This recipe is also part of the 60+ vegan recipes featured in my new cookbook "The Vegan Bean Cookbook"!
The goal of the book is to show vegan and non-vegan readers that beans are not boring AT ALL!
Beans are conveniently cheap, packed with protein, and incredibly versatile.
There's so much you can do with the humble bean! From simple and nourishing pasta dishes to fun and incredible desserts, and I will show you all in this new exciting cookbook.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below, share a picture on Instagram and tag @thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
Recipe
Best Vegan Mushroom Burger
Ingredients
- 4 tablespoon extra-virgin olive oil
- 1 can pinto beans, rinsed and drained, 15.5 oz / 425 g
- ½ yellow onion, minced
- 1 garlic clove, grated
- 70 g shiitake mushrooms, finely chopped
- 1 teaspoon ground cumin
- 1 tablespoon fresh parsley leaves, finely chopped
- A pinch of freshly-cracked black pepper
- 60 g gluten-free quick oats
For the caramelized onions:
- 2 tablespoon extra-virgin olive oil
- 3 medium yellow onions, finely sliced
- 1 tablespoon brown sugar
- 1 tablespoon good-quality balsamic vinegar
To serve:
- 4 burger buns
- 4 lettuce leaves
- 1 tomato, sliced
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add in the onion, garlic, mushrooms and cumin, and stir-fry them for 5 minutes, adding a splash of water if necessary. Season with ¼ teaspoon (or to taste) of sea salt and freshly-cracked black pepper.
- Transfer the pinto beans in a large bowl and mash them thoroughly with a potato masher, alternatively, you can blend them in a food processor. Add in the mushroom mixture, followed by the parsley and quick oats, then mix everything together and adjust seasoning. If the mixture is too dry, add a splash of water, if it’s too wet add an extra tablespoon (5 g) of quick oats.
- Use your hands or an ice cream scoop to form 4 patties. Arrange the patties on a baking tray covered with parchment paper and store them in the refrigerator to set for 30 minutes.
- For the caramelized onions, start by heating the extra-virgin olive oil in a medium skillet over low heat. Add the onions and allow them to cook for 15 minutes, stirring them often to prevent them from burning. Once they have softened, add in the sugar and balsamic vinegar and let them cook for a further 10 minutes, season with a generous pinch of sea salt, then turn the heat off and set them aside until needed.
- Brush a large skillet with the remaining extra-virgin olive oil and heat it over medium heat, then add the patties and cook them for 4 minutes on each side, until crispy and golden brown.
- Remove the patties from the skillet and assemble your burgers. Layer one lettuce leaf, a slice of tomato, one burger and a generous dollop of caramelized onions over the base of each bun, top with the other half of the bun and serve.
Notes
- For the best veggie burgers, make sure you drain and dry your beans thoroughly before mashing.
- Make sure to form patties that are about 1-inch (2.5 cm) thick, because thin burgers might fall apart while you cook them.
- When making caramelized onions, use a large saucepan. The wide base allows your onions enough room to cook without crowding so that the water released can easily evaporate.
- When cooking the burgers in a skillet, there’s a little chance that they will crumble. If you want to avoid this possibility completely, bake them instead. Simply set your oven to 350 F/ 180 C, and bake for about 8 to 10 minutes.
- Place uncooked patties on a baking tray covered with parchment paper. Store in the freezer for 1 hour. Once the burgers are frozen, you can transfer them onto a freezer-friendly container or in a ziplock bag.
- When needed, place them directly in a hot oven ( 350 F /180 C) and cook until golden brown on both sides flipping them halfway.
- You can also thaw them in the refrigerator, then sear them in a skillet.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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