Vegan Mushroom Burgers

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 30

Servings:

Calories: 232kcal

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.

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

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 .

Scan To Watch The Video!

Nutrition