A hearty and satisfying vegan mushroom veggie burger recipe with black beans, oats and walnuts.
About the Recipe
These mushroom veggie burgers have a hearty texture, lots of flavour and are delicious served on a toasted bun with your favourite burger toppings. They also hold together perfectly, no falling apart.
While there are a few steps, overall the recipe is easy to make with basic ingredients. They’re perfect as a salad topper, vegetarian main dish, snack or on a bun with toppings.
Ingredient Notes
- Walnuts: Use raw walnuts without added oil or salt.
- Mushrooms: You can use any variety of fresh mushrooms like white, cremini or shitaki or a mixture of mushrooms. I used a mixture of cremini (brown) and white button mushrooms.
- Onion: You can use white or yellow onion.
- Spices: The recipe calls for chili powder, garlic powder, smoked paprika, cayenne pepper and cumin. You can omit the cayenne if you’re sensitive to spice.
- Oats: You can use quick oats, rolled oats or large flake oats.
- Panko Breadcrumbs: Gluten-free or regular Panko breadcrumbs work.
- Nutritional Yeast: This adds a nutty, cheesy, umami flavour. I can be omitted but I recommend using it for more depth of flavour.
- Black Beans: Canned black beans work. You should be able to substitute another variety of bean though I haven’t tested it.
- Fresh Herbs: Use fresh parsley or cilantro, or a mixture of both!
- BBQ Sauce: Any BBQ sauce works though be sure to read the label if you’re vegan or gluten-free as not all are.
- Tamari: Substitute soy sauce or coconut aminos.
Step-by-Step Instructions
Before you start, consider toast the walnuts to enhance the flavour. This is optional but only takes a few minutes and you’ll need to get a skillet out anyways. Add the walnuts to a skillet and toast over medium heat for 5-7 minutes until browned and fragrant.
Watch carefully not to burn them because it can happen quick. Transfer to a plate to cool once done.
Step 1: Chop Onion and Mushroom. I recommend using your food processor to pulse-chop the mushroom and onion. You want a fine dice so they’re distributed better for flavour and texture and to help the burgers hold together.
Do the mushroom first, then the onion, then set the food processor aside for the next step. There’s no need to clean it out.
Step 2: Cook Onion and Mushroom. Add 2 tsp oil to a skillet and heat over medium-high heat. Add the mushroom and onion and season with salt and pepper. You can now preheat the oven to 350 F and line a pan with parchment paper.
Cook for 6-8 minutes until the mushrooms release their liquid and most of it evaporates. Add the spices and cook for another minute, stirring constantly.
Step 3: Blend Dry Ingredients. While the onion and mushroom are cooking, add the oats, walnuts, Panko bread crumbs, flax, nutritional yeast and cilantro or parsley, and blend briefly to mix.
We don’t want to completely pulverize the walnuts, there should still be some larger pieces.
Step 4: Add Beans and Sauces. Add the black beans, BBQ sauce and tamari and pulse a few times to combine.
Again, don’t completely pulverize it. We want to keep some texture so some whole beans and larger pieces of walnuts are good.
Step 4: Combine. Transfer the onion-mushroom mixture and food processor components to a large mixing bowl, or add the food processor components to the skillet if you feel it’s large enough to easily mix.
I would recommend using a bowl. It’s a bit tricky mixing in up in a skillet. Use a mixing spoon to mix well.
Step 5: Shape Patties and Bake. Spoon packed 1/2-cup portions to form 8 large burgers. If you prefer, you can make them a little smaller, in which case, you’ll get 10-11 burgers.
Option to brush each burger with a little BBQ sauce.
Bake the burgers for 15 minutes, then carefully flip with a turner and bake another 12-15 minutes.
Below you can see how they look after baking. Let them cool on the pan for 5-10 minutes to firm.
Enjoy your patties as is, they make a great snack, vegetarian main or side, salad topper, or on a toasted bun with your favourite burger toppings.
Freezing, Storing & Reheating
- You can prepare the raw burgers the day before baking. Shape into patties and store in the fridge with parchment between layers.
- Cooked burger patties can be stored in the fridge for up to 5 days. Enjoy cold or reheat in the oven, microwave or stovetop in a skillet until heated through.
- Patties can be frozen raw or cooked. I would suggest baking before freezing.
- To freeze raw, shape the patties and freeze on a baking tray, then transfer to a freezer safe bag or container, or freeze with a square of parchment between the patties to prevent them from sticking together. Thaw in the fridge then proceed with baking as per the recipe.
- To freeze cooked, use the same method for freezing as above. Thaw them in the fridge, then reheat in the oven, stovetop in a pan or in the microwave until heated through.
- You can store raw or cooked patties in the freezer for up to 3 months.
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Description
Hearty, “meaty” mushroom veggie burgers than hold together perfectly and have the most delicious flavour and texture.
- Toast Walnuts (Optional): Heat a skillet over medium heat and add the walnuts. Toast for 5-7 minutes, stirring often, until fragrant. Transfer to a plate. This step is optional but will help bring out the flavour of the walnuts.
- Chop Mushroom and Onion: While the walnuts are toasting, chop the mushroom and onion. It’s suggested to pulse-chop them in a food processor to achieve a fine dice. Do the mushrooms first, then the onion. There’s no need to clean out food processor at this point.
- Cook Onion and Mushroom: Heat 2 tsp oil over medium-high heat in the same skillet (if you toasted walnuts), then add the chopped onion and mushroom. Season with salt and pepper. Cook for 6-8 minutes until the mushrooms release their liquid and most of it evaporates. Add all of the spices: chili powder, cumin, paprika, garlic powder and cayenne. Cook for 60 seconds, stirring constantly, until fragrant. Remove the pan from the heat.
- Prepare for Baking: Once onions and mushrooms are cooking, preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Blend Dry Ingredients: Add the oats, Panko bread crumbs, walnuts, nutritional yeast, flax and herbs to the food processor and season with salt and pepper. Blend briefly to combine and break down, but not completely pulverize the walnuts.
- Add Beans and Sauces: Add the black beans, BBQ sauce and tamari to the food processor and blend briefly to combine. Again, you don’t want to completely blend the beans and walnuts, some larger bits of walnuts and whole beans should remain for texture.
- Combine Everything: Transfer the food processor components and onion-mushroom mixture to a large mixing bowl and stir to combine. Taste and season with salt and pepper, if needed.
- Shape Patties: Using a packed 1/2-cup measuring cup, form 8 large patties using your hands and placing each on the baking sheet. You can make them a little smaller if you like, in which case you’ll get at least 10 burgers. Option to brush each patty with BBQ sauce.
- Bake: Bake for 15 minutes then carefully flip with a turner and bake for another 12-15 minutes until brown and firm. Let cool on the pan for 5-10 minutes. They will continue to firm as they cool.
- Serve: Serve on toasted buns with your favourite burger toppings.
Notes
Cooked burger patties can be stored in the fridge for up to 5 days. Enjoy cold or reheat in the oven, microwave or stovetop in a skillet until heated through. To freeze raw or cooked (suggested to freeze cooked), freeze the patties on a baking tray, then transfer to a freezer safe bag or container, or freeze with a square of parchment between the patties to prevent them from sticking together. Thaw in the fridge then proceed with baking as per the recipe if raw, or reheat as needed. Freeze up to 3 months.
Nutrition
- Serving Size: 1
- Calories: 266
- Sugar: 5 g
- Sodium: 506 mg
- Fat: 11 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
Keywords: mushroom veggie burger
