Vegan Mushroom Burgers
Summer is in full swing, and there is nothing better this time of year than a tasty burger loaded with your favorite toppings. This plant-based mushroom burger recipe is full of flavor and firm enough to reheat on the grill. Paired with some golden corn on the cob, you have the makings of a perfect summer meal. Using rolled oats, sunflower seeds, and mushrooms as the base, these burgers are hearty enough for even the most skeptical of burger connoisseurs.Make a double batch, keep half in the fridge, and store the other half in the freezer for when you're in the mood for burgers again.
Ingredients
- 8 ounces mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- ½ cup sunflower seeds hulled
- 1 cup rolled oats organic
- 1 ½ tbsp nutritional yeast
- 1 ½ tbsp psyllium husk powder
- 1 tbsp tamari low sodium
- 2 tsp mustard grainy
- 1 ½ tsp smoked paprika
- 1 tsp parsley dried
- ½ tsp cumin
Bun and Garnish
- bun and toppings of your choice
Instructions
- Preheat oven to 350°F
- Sauté onions and mushrooms together on medium high for a few minutes and then add the garlic and cook for another couple minutes.
- Add the cooked mushrooms, onion and garlic to a food processor along with the sunflower seeds and oats and blend until well mixed and it doesn't feel grainy.
- Add remaining ingredients to the food processor and mix well.
- Shape into 4 burgers and place on a parchment lined baking tray.
- Bake for 15 minutes, flip, and then bake for another 15 minutes.
- Assemble burger with your choice of bun and toppings.
- Keep in the fridge in an airtight container for up to 5 days .
Nutrition
Calories: 232kcalCarbohydrates: 28gProtein: 10gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 280mgPotassium: 473mgFiber: 9gSugar: 3gVitamin A: 379IUVitamin C: 4mgCalcium: 43mgIron: 3mg
Amazing, chewy, and delicious!
is there a swap for psyllium, perhaps like flax? I have no psyllium. 🙁
Flax meal will help them the mixture stick together but they won’t be as firm.
Also, not sure if you have it on your Youtube channel, referral links to the products you use would be useful on this page. I would go see what psyllium husk you bought and buy some. 🙂
We have an Amazon product link page. https://www.amazon.com/shop/thewholefoodplantbasedcookingshow/list/1PZRL4BAC5C8Q?ref_=aip_sf_list_spv_ons_mixed_d
Can I make without the psyllium husk powder?
You can but they won’t be very firm and hold together well. Flax meal will help them the mixture stick together but they won’t be as firm.
Thanks for this recipe! Really good! It has great texture and doesn’t fall apart. I swapped a tsp of liquid smoke for the tamari. I’m thinking it would work as a breakfast sausage, with a bit of tweaking — maybe adding some fennel — and making smaller patties.
I’ve tried many whole-foods, plant-based (w-f, p-b) burger recipes but have never found them to stay together and you often have to shape them quite thin or they are mushy in the middle no matter how much you cook them. BUT…….I finally found a w-f, p-b burger that stays together, is thick, well-cooked, and super yummy!! Thank you, Jill, this recipe is a keeper.
I don’t have a food processor, only a not very strong blender and a spice grinder. I can use the grinder for the sunflower seeds and perhaps oats. Any suggestions for a substitution for the food processor?
You could used the spice grinder for the oats and the sunflower seeds. If you dice the onions and mushrooms before cooking them I think when you mix it all together it will stick together.
I’m wondering where all the sodium comes from, since you don’t add any salt in this recipe. My doctor has me on a very low sodium diet because of my blood pressure, so I’m looking for ways to make this without all that sodium. Thanks!
Hello Jo, the sodium amounts on the original recipe were incorrect. The recipe template we use doesn’t calculate for low sodium ingredients but I went back in and entered them manually so the recipe is correct now. Each burger has about 280 mg of sodium but you can even make that lower by using a tablespoon of lemon juice or vinegar instead of the tamari.
Perfect burger. Thank you!
We love these burgers! They are easy to make and are so satisficing!!!
Thank you so much for this reciepe!!!!
Excellent recipe! Very umami and meaty tasting. I thought I might add beans but decided to stick with the recipe. Goes well with garden tomatoes.
Love this mushroom burger! Best burger yet. Great taste, texture and recipe very easy. Thank you Jill!
my mixture from the food processor was very sticky and did not come out as easily as yours.Any suggestions? I did the recipe along with the
video.
Not really sure, sorry
Maybe the length of time you cooked the onions and mushrooms? The more you cook them the more the liquid will evaporate.
Easy and tasty.
Best burgers ever!!!
Do you think you could freeze these after cooled?
Yes, they freeze wonderfully.
Just delicious.
I used 2 TBS ground chia seeds and it worked like a charm.
Thank you very much for sharing this yummy recipe with us.
Do you have a substitution for the oats?
Sorry, I don’t
I usually love your recipes Jill but I found this to be extremely bland & tasteless ?
I did like how they formed & maintained their shape.
Absolutely delicious! The moisture from the onions and mushrooms make this burger moist but firm. Best burger yet!
I have tried and/or made numerous plant-based burgers and this is absolutely, by far, the best one of all!!!! I love the flavour and especially the texture! The mouth-feel is spot-on and I do not miss regular ground beef burgers at all since finding this recipe!!! All the ingredients play a role, but I think the mushroom/oat/psyllium combination is essential and the sunflower seeds just kick it up a whole other notch!!!! I can’t say enough about these and have passed this recipe on to my one and only plant-based friend! I am also the only one in my family (nine children and my husband) who has adopted a WFPB lifestyle, but I am definitely going to have those who are willing, try these burgers too. I also have a YT channel and wondered if it is okay if I make these on my channel totally linking to your channel and this recipe blog?
Today, I am going to try using this recipe as a plant-based meatloaf. Any thoughts?
That is fantastic Connie! I am so glad you like them. Yes, you can absolutely make these on your show and I can’t wait to see it. =) By the way, great job on being the only one in your family that is plant based and sticking with it. I only have one brother and one sister but I am also the only one in my family and extended family that is pant based and have been for over 10 years now. They are supportive and also love these burgers but none of them are interested in going plant based.
If I want to half the recipe (due to not have enough mushrooms) will it still work?
yes