Comment on Mushroom Veggie Burger by Deryn Macey
Published 1 week ago• 4 minute read
The ingredient list may appear long but it’s mostly spices and seasonings! Here’s what you’ll need and any substitutions you can make.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
This is optional but only takes a few minutes and you’ll need to get a skillet out anyways. Add the walnuts to a skillet and toast over medium heat for 5-7 minutes until browned and fragrant.
Watch carefully not to burn them because it can happen quick. Transfer to a plate to cool once done.
I recommend using your food processor to pulse-chop the mushroom and onion. You want a fine dice so they’re distributed better for flavour and texture and to help the burgers hold together.
Do the mushroom first, then the onion, then set the food processor aside for the next step. There’s no need to clean it out.
Add 2 tsp oil to a skillet and heat over medium-high heat. Add the mushroom and onion and season with salt and pepper. You can now preheat the oven to 350 F and line a pan with parchment paper.
Cook for 6-8 minutes until the mushrooms release their liquid and most of it evaporates. Add the spices and cook for another minute, stirring constantly.
While the onion and mushroom are cooking, add the oats, walnuts, Panko bread crumbs, flax, nutritional yeast and cilantro or parsley, and blend briefly to mix.
We don’t want to completely pulverize the walnuts, there should still be some larger pieces.
Add the black beans, BBQ sauce and tamari and pulse a few times to combine.
Again, don’t completely pulverize it. We want to keep some texture so some whole beans and larger pieces of walnuts are good.
Transfer the onion-mushroom mixture and food processor components to a large mixing bowl, or add the food processor components to the skillet if you feel it’s large enough to easily mix.
I would recommend using a bowl. It’s a bit tricky mixing in up in a skillet. Use a mixing spoon to mix well.
Spoon packed 1/2-cup portions to form 8 large burgers. If you prefer, you can make them a little smaller, in which case, you’ll get 10-11 burgers.
Option to brush each burger with a little BBQ sauce.
Bake the burgers for 15 minutes, then carefully flip with a turner and bake another 12-15 minutes.
Below you can see how they look after baking. Let them cool on the pan for 5-10 minutes to firm.
Enjoy your patties as is, they make a great snack, vegetarian main or side, salad topper, or on a toasted bun with your favourite burger toppings.
Yes. You can grill these burgers though I’d recommend using a grill tray to make sure they’re well supported until cooked and firm. Grill about 6-8 minutes per side. You can baste them with some BBQ sauce before and after flipping if you like for extra flavor and moisture.
Yes. To pan fry, heat 1 tbsp oil in a large skillet and cook the burgers 6-7 minutes per side over medium heat until browned and firm.
Yes, to cook mushroom burgers in an air fryer, preheat the air fryer to 350F. Spray the basket with cooking spray then cook the patties for 12-15 minutes, flipping once half way through.
There are so many different ways you can go with these burgers! Here are some ideas: guacamole or avocado slices, Swiss cheese, pesto, cucumber, sautéed mushrooms, homemade spicy cashew mayo, pickles and of course the classics, onion, lettuce, tomato, ketchup and mustard.
This recipe can easily be made gluten-free by using gluten-free Panko and gluten-free certified oats. Be sure to confirm your BBQ sauce is gluten-free as well.
. Enjoy cold or reheat in the oven, microwave or stovetop in a skillet until heated through. To freeze raw or cooked (suggested to freeze cooked), freeze the patties on a baking tray, then transfer to a freezer safe bag or container, or freeze with a square of parchment between the patties to prevent them from sticking together. Thaw in the fridge then proceed with baking as per the recipe if raw, or reheat as needed. Freeze up to 3 months.
Serving: 1burger, Calories: 266kcal, Carbohydrates: 32g, Protein: 10g, Fat: 11g, Sodium: 506mg, Fiber: 8g, Sugar: 5g
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