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! :)
The best vegan Mushroom Burger: Easy homemade mushroom patties served with caramelized onions, mango chutney in pretzel buns. So good!
- 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
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.
Did you make these vegan Mushroom Burgers? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see them :)