The best vegan Mushroom Burger!

The best vegan Mushroom Burger: Easy homemade mushroom patties served with caramelized onions, mango chutney in pretzel buns. So good!

Course Main Course

Cuisine American, Vegan

Prep Time 25

Cook Time 35

Total Time 1

Servings burgers

Calories 176kcal

Author Bianca / Elephantastic Vegan

Ingredients

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

US Customary - Metric

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 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!

Notes

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.

Nutrition