We’ve tried A BUNCH of vegetarian burger recipes over the years. That’s why we can say with confidence that this is, for our money, the best mushroom veggie burger recipe. From the flavor to the texture, this mushroom veggie burger has even managed to please the hardcore meat lovers in our family.
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How to Make this Mushroom Veggie Burger Recipe
When we talk about veggie burgers, we need to talk about texture and flavor. These go hand in hand and the reason that many veggie burgers don’t deliver is because they either lack texture, flavor or both.
Add Texture to the Mushroom Veggie Burger
To add the texture, we add nuts and bulgur to our mushroom veggie burger recipe. You can use walnuts or pecans. We like to toast the nuts to bring out the oils and flavor. Toast the nuts for a few minutes in a dry pan over medium heat —just until you start to smell its nutty fragrance. Then set the nuts aside.
Bulgur can be found in the grain section of any supermarket. It is a whole grain wheat packed with fiber and nutrition. Cook the bulgur according to the package instructions, then set it aside to cool. This will give our mushroom veggie burger its beefy texture.
Add Flavor to the Mushroom Veggie Burger
To prepare our amazing burger flavors, we need onions and mushrooms —and a secret ingredient. You can use either yellow or red onions. We recommend a red onion for a more intense flavor. Chop the onion.
As for the mushrooms, any blend you enjoy will make a delicious veggie burger. We often use common champignon button mushrooms. They are easy to find and so economical.
What is the right way to clean mushrooms? The rule of thumb is this: a quick shower is okay but a bath is not. Soaking mushrooms in water will change their taste and texture. For a detailed look on cleaning every type of mushroom, check out our guide on How to Clean Mushrooms.
Slice the mushrooms and then give them a rough chop. Then, sauté the onions and the mushrooms in olive oil until they are tender. Add a pinch of salt as well.
After a few minutes, when the mushrooms and onions are tender, remove them from the heat and stir in the secret ingredient: a few tablespoons of balsamic vinegar! Set the sautéed mushrooms and onions aside to cool.
Create the Mushroom Veggie Burger Mix
Mix all of the mushroom veggie burger ingredients together using a food processor or immersion blender. Blend together the nuts and the mushrooms until they are pretty smooth.
Then add the bulgur and pulse to blend. We want to combine the bulgur with the veggies, while still maintaining some of that texture that it brings to the burger.
It is time to taste! We still need to add a binder, but we like to taste the veggie burger mix before adding in raw egg. If needed, add more salt, a pinch of black pepper or even more balsamic vinegar. When you’re satisfied with the flavor of your veggie burger mix, mix add two whole beaten eggs and about a half a cup of bread crumbs.
For our mushroom veggie burger recipe, the fat from the egg yolk and the protein from the egg whites will also give our burger a more familiar texture. Let the mixture rest for another 15 minutes or until you are ready to form them into patties.
Shaping the Mushroom Burger Patties
A burger press is obviously the easiest way to get a perfect burger shape. However, since many of you probably don’t have a burger press lying around, here’s a nifty trick for making your burgers a standard size and shape.
Use a common round cookie cutter! Pick a size that is about the size of your burger bun. Easy, right? And we’re going to use that to give our burger a shape.
Shape your burgers on a flat surface— a cutting board or a cookie sheet —covered with parchment paper. The board makes the burgers easy to store and transfer. The parchment paper makes them so easy to transfer to a grill or skillet.
While this mushroom veggie burger recipe is delicious as is, we do enjoy getting creative with additional flavors. You can put anything you’d normally add to a burger mix. One of our favorites? Chopped jalapeño and cheddar cheese! When we are in Italy, we replace the cheddar with Parmigiano.
How to Cook Veggie Burgers
You can simply cook these mushroom veggie burgers in a skillet for about four minutes a side.
Or, cook them on a grill or even on a panini press! A panini press works really well. It heats up in a minute and doesn’t require that we bake in the sun while grilling our mushroom veggie burgers. The panini press cooks both sides at once so you simply need four to five minutes total.
Should we finish these off with some melted cheese?
The texture is amazing! And these burgers have a delicate nutty umami flavor that supports any classic burger condiments or fillings you want to add.
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Best Mushroom Veggie Burger Recipe
- 1 skillet for sautéing the veggies
- 1 medium pot for preparing the bulgur
- 1 Blender, Food Processor or Immersion Blender for mixing the ingredients
- 1 round cookie or biscuit cutter optional, for shaping the burgers
- parchment paper optional, for easy storage and transfer
- ⅔ cup bulgur cook according to package instructions
- 1 cup water or according to bulgur package instructions
- 6 tbsp olive oil
- 8 oz mushrooms button (champignon) or your choice!
- 1 large onion we prefer red onions
- 2 tbsp balsamic vinegar
- 3 oz walnuts or pecans
- 2 whole eggs beaten
- ½ cup bread crumbs
- black pepper to taste
- fine salt to taste
Prepare the Ingredients
- Slice the onions.1 large onion
- Clean and slice the mushrooms you've selected.8 oz mushrooms
- Toast the nuts in a dry pan just until fragrant. Set the nuts aside.3 oz walnuts
Prepare the Bulgur
- Prepare the bulgur according to the package instructions. Some bulgur needs to be cooked, while other varieties are simply soaked in boiling water.⅔ cup bulgur, 1 cup water
- Set the cooked bulgur aside to cool.
Sauté the Onions and Mushrooms
- Cover the bottom of a large skillet with olive oil and bring to medium heat.6 tbsp olive oil
- Sauté the onions and mushrooms over medium heat until the onions are tender and translucent.
- Remove the onions and mushrooms from the heat, and stir in the balsamic vinegar. Let the mixture cool to room temperature.2 tbsp balsamic vinegar
Make the Mushroom Veggie Burger Mix
- Blend the toasted nuts, mushrooms and onions to a smooth paste.
- Add the cooked bulgur and blend coarsely. We want to see the texture from the bulgur in our final mix!
- Taste. Add salt and pepper to taste. Then mix in the beaten egg.black pepper, fine salt, 2 whole eggs
- Mix in the bread crumbs.½ cup bread crumbs
- Add any additional flavors you want in your burger (for instance, cheddar and jalapeño)! Let the mixture rest for about 15 minutes before forming them into patties. This gives the breadcrumbs time to soak up any liquid.
Shape the Mushroom Veggie Burgers
- On a sheet of parchment paper, prepare 8-10 mushroom veggie burger patties.
- For neatly shaped patties, use a round biscuit or cookie cutter about the size of the bun you plan to serve.
- Press a portion of the mushroom veggie burger mix into the round. Gently press down with your fingers to form a patty. Gently lift up on the round to remove it. Create all of the veggie burger patties.
Cook or Grill the Mushroom Veggie Burgers
- Cook or grill the mushroom veggie burgers for about 4 minutes a side. Or use a panini press to cook both sides at once (about 5 minutes total)
- Serve with whatever burger condiments you enjoy… and Buon appetito!