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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Cheers, Bianca
The best vegan Mushroom Burger!
Ingredients
Vegan Mushroom Patties
- 1 pound fresh button mushrooms
- 1 red onion
- ½ cup raw sunflower seeds
- ½ cup rolled oats
- ¼ cup breadcrumbs
- ¼ cup fresh dill
- ¼ teaspoon salt
- canola oil for brushing the tops
Additional Ingredients for the burgers
- 6 pretzel buns
- ¼ cup mango chutney
- 1 cup arugula
Instructions
- 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 ⅓ 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!
Dawne says
I wanted so much to love these as they were posted as a winner but no one in my family of 6 could even finish them. I did follow the recipe as stated, just did not like at all (even the non picky eaters). Sorry, on the hunt for some more vegan recipes!
Bianca says
I'm sorry to hear that you didn't like them. Anything in particular that was off? Too salty? Too dilly? Or was something wrong with the texture?
Heather says
I don't normally comment on recipes but I felt compelled to as these were the most delicious things I've ever made! The texture of the burgers is very authentic and they have a really nice umami flavour. I've already made this recipe three times and experimented with slightly different ingredients and I found a bit of hot paprika gives them a nice smoky flavour. Walnuts also work well instead of the seeds.
Bianca says
thank you so much for your lovely comment, Heather! I really appreciate it and I'm glad you like the mushroom burgers :)
Juani Mendizabal says
Hi Bianca!
If I have dried dill will it be the same amount??
Thank you!
Bianca says
Hi Juani,
I'd only use 2 teaspoons of dried dill. :)
Ashley says
I made these the other night for my family and they were a huge hit. My husband loved them (well, as much as any man can love a meat substitute) and my two year old packed down more than I could. They actually stayed together too! I used portobello mushrooms because that's what I had on hand but made sure to measure a lb out still. I also didn't use dill because I didn't have any but they were still amazing. The only thing I'd recommend is making sure they are crispy, some of my burgers had crispier edges and were that much more delicious. Thanks for the great veggie burger, will definitely be a staple in our family :)
Bianca says
Thank you so much for the awesome feedback, Ashley! I'm so glad everyone enjoyed the burgers :)
Anne says
So sorry, but these were way too bland and they did fall apart. Unfortunately huge disappointment (and a waste of 6 bucks of mushrooms...)
Bianca says
I'm sorry to hear that.
Zerubbabel says
Curious about the burger baskets where did you get them??? Also could you link the products for other recipes?
Marina Santarossa says
Hello! I’ve made these once before loosely following the recipe and they turned out great. I just made another batch and put them in the freezer to eat next week. I know you say to let them thaw before baking, but would it be ok to bake them from frozen?
Bianca says
Yes, I think they'll turn out fine!
Empress says
@Bianca, can you freeze them raw
Bryan says
Made these burgers just as it read...they reminded me if warm dog food...I was hopeful because I'm open to eat well if it tastes good. These were sub par..sorry
Claudia says
Amazing, delicious and very easy to make !
Congratulations on such a good recipe. Definetly one of our new favorites.
Thank you Bianca!
Maria says
Thank you for this recipie. I made them with chicken of the woods mushroom and came out really nice. My version was vegeterian though...I added egg to avoid crambling of the burgers and worked great. I also added some shreded zucchini. Very nice with fresh homemade burger buns ♡.
Zack says
Do you think you could put these on a grill for a cookout?
Patricia says
These are amazing!! Thank you so much for the wonderful recipe!
Anna MacDonald-Johns says
Do you bake then first before freezing please?
Rob says
Oh man, this recipe was awesome. The mushroom is already flavorful and aromatic, but cooking, processing and seasoning and cooking patty form made it dope as hell. I had to make some minor alterations to make it Daniel fast friendly, but I'm keeping this in my meal rotation even after the fast. Only gave 4 stars because the recipe doesn't lend well to alterations, but otherwise fantastic!
Emma says
I love these mushroom burgers. Made them yesterday and they tasted so good. I’m trying to eat better and the mushroom burgers didn’t disappoint. I have some in the freezer for another day.
Jacqueline says
Hi there
Can they be frozen?
April says
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!
Bianca says
the toasted walnuts sound delicious! :) I'm glad you like them!