Skip to Content

The best vegan Mushroom Burger!

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!

Vegan Mushroom Burger Patty with homemade pretzel buns

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! :)

Vegan Mushroom Burger Patties

The mushroom patties after baking. They should be slightly browned.

Vegan Mushroom Burger with Wedges

The Vegan Mushroom Burgers are delicious with homemade potato wedges! I also served them with the rest of the caramelized onions (because I didn’t make all 6 of the burgers at once and froze the rest of the patties – see recipe notes for freezing directions).

More Vegan Burger Recipes

I hope you enjoy this burger as much as I do! Let me know if you give it a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Mushroom Burger with Wedges

The best vegan Mushroom Burger!

Bianca / Elephantastic Vegan
The best vegan Mushroom Burger: Easy homemade mushroom patties served with caramelized onions, mango chutney in pretzel buns. So good!
4.09 from 82 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Vegan
Servings 6 burgers
Calories 176 kcal


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


  • 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! 


These patties are great for freezing! Layer them between small sheets of parchment paper to prevent them from sticking together. Let them thaw after taking them out of the freezer and reheat in a pan with a little bit of oil.


Calories: 176kcalCarbohydrates: 24gProtein: 6gFat: 6gSodium: 161mgPotassium: 410mgFiber: 3gSugar: 9gVitamin A: 230IUVitamin C: 6.5mgCalcium: 39mgIron: 1.9mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Recipe Rating

Nancy B.

Monday 3rd of June 2024

I made a mushroom burger yesterday but lest out the oats & just used bread crumbs. Since I' watching my wright, I made it small & served it on a mini bagel with a tiny bit of mozarella cheese. Delicious!

frances beard

Sunday 5th of November 2023

that's a LOF carbs for a vegan mushroom burger. how out about the oats and seeds and just using vegan eggs and breadcrumbs with. on lpw carb bread?

Louis Darmanin

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?