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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! 

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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!
4.05 from 42 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
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!
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Recipe Rating


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!


Thursday 29th of October 2020

I’m 16. I did it and the first time i made any vegan recipe it went awesome!!! Of course not as delicious as meat but pretty good. I wanted to try eat less meat because of the global warming☹️


Sunday 27th of September 2020

A friend gave me a large bunch of oyster mushrooms so I made these for my not so mushroom loving family. I didn't have fresh dill, so used 2 tsp of freeze dried dill but otherwise followed the recipe as printed. They came out great! My family really loved them with a little BBQ sauce, the caramelized onions and some baby greens. Nice texture, and I love that you use a pound of mushrooms and not just a token amount mixed with beans. These are the real deal!


Sunday 4th of October 2020

Awesome, so glad you liked these! Good to know they work with oyster mushrooms too :)


Saturday 26th of September 2020

These have become my all time favourite burgers. I tried many recipes but these are the best. I do add some lightly browned walnuts to the mushrooms when cooking. Everyone who tries them loves them. Yum!


Sunday 4th of October 2020

the toasted walnuts sound delicious! :) I'm glad you like them!