The best vegan Mushroom Burger: Easy homemade mushroom patties (that don’t fall apart) served with caramelized red onions, mango chutney and fresh arugula in pretzel buns. So good!
I don’t usually call my recipes ‘the best …’ but sometimes you just got to make exceptions, especially when they are as amazing as these vegan mushroom burgers.
Over the last couple of years, I’ve had my fair share of terrible veggie burger patties (fell apart; mushy on the inside, tastes like nothing) but since I’ve found the magic combination of rolled oats, sunflower seeds and moisture from the veggies (that I also used in the Green Veggie Burgers), I’ve made some of the best burger patties ever.
Why these burger patties are amazing:
These vegan mushroom burger patties are
- easy to make (when you have a food processor)
- made without the use of weird egg replacements
- baked in the oven with minimal oil
- freezer-friendly (see recipe notes for instructions) and
- they don’t fall apart (that’s a winning argument for me! :D)
I have served these vegan mushroom patties in homemade pretzel buns with fresh arugula from the garden, mango chutney, and caramelized red onions. Of course, you can make any variations you like! You can use all kinds of store-bought or homemade burger buns. Serve them with BBQ sauce or vegan mayo. Add fresh tomatoes, avocado, lettuce… The possibilities are endless.
But I have to say, my combination was amazing, so you might want to give it a try! :)
More Vegan Burger Recipes
I hope you enjoy this burger as much as I do! Let me know if you give it a try!
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The best vegan Mushroom Burger!
Vegan Mushroom Patties
- 1 pound fresh button mushrooms
- 1 red onion
- 1/2 cup raw sunflower seeds
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs
- 1/4 cup fresh dill
- 1/4 teaspoon salt
- canola oil for brushing the tops
Additional Ingredients for the burgers
- 6 pretzel buns
- 1/4 cup mango chutney
- 1 cup arugula
- Prepare the pretzel buns and mango chutney.
- Preheat the oven to 400°F/200°C.
- Clean the mushrooms and cut them in half. Cook them in a pan without oil on medium to high heat until they are soft. Set aside and let them cool off a bit.
- Peel and cut the red onion in rings. Slowly caramelize the red onion in a pan while adding bits of water when it starts to stick to the pan.
- Transfer the cooked mushrooms and about 1/3 of the caramelized onions to the food processor. Add sunflower seeds, oats, breadcrumbs, fresh dill, and salt. Process until combined. You should be able to form 6 patties. If the mixture is too crumbly add tiny splashes of water, if it's too sticky add more breadcrumbs.
- Place the mushroom patties on a baking tray lined with parchment paper. Spray or brush them with oil. Bake the patties in the oven for 20-25 minutes, flipping them once halfway through. They should be slightly browned.
- Assemble your burgers: Slice the pretzel buns open, add fresh arugula, the mushroom patty, spread mango chutney on top and add leftover caramelized onions. Enjoy!
Friday 21st of October 2022
Just excellent 👍
Tuesday 5th of April 2022
Hi Do you have any substitutions for the mango chutney? Is it a must have ingredient?
Wednesday 27th of April 2022
The mango chutney is totally optional, I just liked the mango & mushroom patty combination, but feel free to add any other sauce like mayo, ketchup, bbq, salsa :)
Wednesday 23rd of June 2021
We liked them. Nice flavour and held together well. We put them in brioche buns, wrapped in foil and took them to our local beach. Only thing I would ask is how to cook the middle a bit more? It was a little gooey still. Higher heat or longer?
Sunday 21st of March 2021
"The Best" says it all. Yummy.....and held together too.
Saturday 27th of February 2021
hey! first time trying one of your recipes and these were mind blowing! Literally the best vegan burger I've made. Most of the time they fall apart and the texture is very off. So, I was quite amazed that these worked so well without egg or flax egg etc. Looking forward trying your other recipes!