Mushroom Veggie Burgers

If you’re looking for a delicious and satisfying meal that everyone will love, you’ve come to the right place! These Mushroom Veggie Burgers are not only packed with flavor but also bring together wholesome ingredients that make for a hearty dish. Whether it’s a busy weeknight or a fun family gathering, these burgers are perfect for any occasion. They are super easy to whip up, and I promise they will impress even the pickiest eaters!

What makes this recipe truly special is its wonderful blend of textures and flavors. The earthiness of mushrooms combined with beans and barley creates a burger that’s juicy yet hearty. You can bake these patties for a healthier option or pan-sear them for that irresistible charred finish. And if you’re planning a cookout, these Mushroom Veggie Burgers can be pre-cooked and easily reheated on the grill. Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

• Simple to Prepare: With just a handful of ingredients, these veggie burgers come together quickly, making them perfect for weeknight dinners.
• Family-Friendly Appeal: Even meat lovers will enjoy these flavorful patties, making mealtime stress-free for everyone.
• Make-Ahead Convenience: Prep ahead of time and store in the fridge or freezer for an easy meal whenever you need it!
• Versatile Flavors: Customize your burgers with different toppings or sides to keep things exciting every time you make them.

Ingredients You’ll Need

These Mushroom Veggie Burgers are made with simple, wholesome ingredients that pack a nutritional punch. Here’s what you’ll need:

For the Burgers

• 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

This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Swap the Beans: Use chickpeas or lentils instead of pinto or black beans for a different flavor profile.
• Add Extra Veggies: Grate in some carrots or zucchini to sneak in more nutrients and add moisture.
• Change the Grains: If barley isn’t your thing, try quinoa or brown rice as tasty substitutes.
• Spice it Up: Add some chopped jalapeños or red pepper flakes if you like a bit of heat!

How to Make Mushroom Veggie Burgers

Step 1: Sauté the Vegetables

Preheat a large sauté pan over medium-low heat. Add the chopped onion and sliced mushrooms to the pan. Stir occasionally while cooking until the mushrooms release their liquid and most of it evaporates—this usually takes about 15 minutes. Adding garlic, thyme, and smoked paprika at this stage brings out rich flavors that will infuse your burgers!

Step 2: Prepare Your Baking Sheet

While your veggies are cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures your patties won’t stick, making cleanup a breeze!

Step 3: Process the Mixture

In the bowl of a food processor, pulse the walnuts until they’re coarsely crumbled—this adds crunchiness to your burger! Now add in the sautéed mushroom mixture along with cooked barley, beans, nutritional yeast, vegan worcestershire sauce, panko breadcrumbs, sea salt, and black pepper. Process everything until just combined; it’s okay if there are still small pieces of beans and mushrooms visible.

Step 4: Form the Patties

Grab about half a cup of the mixture per patty—it should yield around eight burgers. Shape them gently into patties; don’t worry too much about perfection! If you want an extra layer of flavor, brush each patty lightly with vegan worcestershire sauce and sprinkle some black pepper on top.

Step 5: Bake Them Up!

Place your formed veggie burgers on the prepared baking sheet. Bake them in your preheated oven for about 30 to 35 minutes—flipping them halfway through helps achieve that golden-brown color we all love!

Step 6: Optional Pan-Seared Finish

If you prefer that crispy exterior, heat up a cast-iron skillet over medium heat with some high-heat cooking oil. Cook two to three burgers at a time for about five minutes per side until they’re beautifully charred. Transfer them onto paper towels after cooking to absorb any excess oil.

And there you have it—your very own homemade Mushroom Veggie Burgers! Enjoy them on their own or piled high with your favorite toppings!

Pro Tips for Making Mushroom Veggie Burgers

Making the perfect mushroom veggie burger is easy with a few handy tips! Here are some suggestions to ensure your burgers turn out delicious and satisfying every time.

• Use fresh ingredients: Fresh herbs and vegetables enhance the flavor of your burgers, giving them a vibrant taste. Opt for fresh mushrooms and herbs whenever possible for the best results.

• Don’t skip the chilling step: If you have time, refrigerate the formed patties for at least 30 minutes before cooking. This helps them hold their shape better during cooking, preventing them from falling apart.

• Experiment with seasonings: Feel free to adjust the spices to suit your palate! Adding a pinch of cayenne pepper or a splash of lemon juice can give your burgers an extra kick and brighten up the flavors.

• Make-ahead option: These veggie burgers freeze beautifully! Prepare a double batch and freeze half for quick dinners later on. Just thaw in the fridge overnight before cooking.

• Customize your texture: If you prefer a chunkier burger, pulse less in the food processor. Leaving some larger pieces of beans and mushrooms provides a delightful texture that makes each bite interesting.

How to Serve Mushroom Veggie Burgers

These mushroom veggie burgers are not only mouthwatering but also versatile when it comes to serving. Here are some ideas to present this delicious dish that will impress family and friends!

Garnishes

• Fresh avocado slices: Creamy avocado adds richness and complements the earthy flavors of the mushroom burger.
• Sliced tomatoes: Juicy, ripe tomatoes provide freshness and acidity, balancing out the savory notes of the burger.

Side Dishes

• Sweet potato fries: Crispy on the outside and soft on the inside, sweet potato fries are a nutritious alternative to regular fries that pair perfectly with mushroom veggie burgers.
• Quinoa salad: A light quinoa salad tossed with cucumber, cherry tomatoes, and a lemon vinaigrette adds brightness and texture to your meal.
• Grilled corn on the cob: The smoky sweetness of grilled corn enhances outdoor cookout vibes—just brush with some vegan butter for an extra treat!
• Coleslaw: A crunchy coleslaw made from shredded cabbage and carrots dressed in a tangy vinaigrette brings a refreshing contrast to the hearty burgers.

With these serving suggestions, your mushroom veggie burgers will shine at any gathering or family dinner! Enjoy each bite knowing you’ve created something both delicious and nourishing.

Make Ahead and Storage

This Mushroom Veggie Burgers recipe is fantastic for meal prep, making it easy to enjoy delicious, homemade burgers throughout the week. Whether you want to prep them in advance for a busy week or make a double batch for future meals, here’s how to store and handle them.

Storing Leftovers

• Place any leftover cooked veggie burgers in an airtight container.
• Store them in the refrigerator for up to 4 days.
• Reheat on the stovetop or microwave when ready to eat.

Freezing

• Allow the patties to cool completely before freezing.
• Place parchment paper between each burger to prevent sticking.
• Store in a freezer-safe bag or container for up to 3 months.

Reheating

• For frozen burgers, thaw in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat in a skillet over medium heat for about 5 minutes on each side until warmed through.
• Alternatively, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes.

FAQs

Here are some frequently asked questions about Mushroom Veggie Burgers that might help you out!

Can I make Mushroom Veggie Burgers gluten-free?

Absolutely! You can substitute regular panko breadcrumbs with gluten-free breadcrumbs. Additionally, ensure that your Worcestershire sauce is gluten-free as well.

How long do Mushroom Veggie Burgers last in the fridge?

Cooked Mushroom Veggie Burgers can be stored in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep!

Can I grill Mushroom Veggie Burgers?

Yes! These veggie burgers are great on the grill. Cook them over medium heat for about 5-6 minutes per side until they have those lovely grill marks.

What can I serve with Mushroom Veggie Burgers?

You can serve these delicious burgers with a variety of sides such as sweet potato fries, a fresh salad, or even stuffed inside a whole grain bun with your favorite toppings!

Are Mushroom Veggie Burgers suitable for kids?

Definitely! The flavors are mild yet satisfying, and kids usually love the texture. Feel free to customize toppings to suit their preferences!

Final Thoughts

I hope you’re as excited to try this Mushroom Veggie Burgers recipe as I am! They truly capture that savory satisfaction that we all crave while being packed full of wholesome ingredients. Perfect for family dinners or cookouts with friends, these burgers are sure to impress everyone. Enjoy making them and don’t hesitate to share your creations and variations—happy cooking!