The Ultimate Bean & Mushroom Burger (Vegan + GF)

This Ultimate Bean & Mushroom Burger passes the test! It won’t fall apart and it’s hearty, satisfying, smoky & bursting with rich umami flavor!

You guys, I’m just about to hit my 2-year blogiversary and I still don’t have a burger recipe on the blog yet (gasp!). Where are my priorities? Well today that’s all going to change, and to celebrate, I have this Ulitmate Bean & Mushroom Burger to share with you.

I think you’re going to like it! Especially, if you’re a mushroom lover like me. They create the perfect meaty texture for so many recipes. I’ve used them to replace beef for my Meatless Loaf and Vegan Mushroom Stroganoff. They are always a hit with my omnivore friends.

We all know that a good veggie burger is hard to come by. We’ve all experienced the patty that’s falling apart, dry as the desert and just sad.

Well, you don’t have to worry about that here. This burger is hearty, juicy and satisfying!

What makes this the ultimate veggie burger?

This burger gets a nice meaty texture from the mushrooms. They also provide a nice amount of moisture to prevent the desert-like patty we want to avoid. I sauteéd them in onions and garlic to bring out their rich umami flavor.

I smashed white beans into the mix to balance out the mushroom texture. It adds smoothness and helps hold the patties together too. Also, it adds a nice amount of protein and fiber for a satisfying meal.

I added oats, ground walnuts and short-grain rice to enhance the meaty texture, and absorb some extra moisture from the mushrooms. They add a nice bite to the patties and make them extra hearty.

I really wanted a patty that had a classic, yet smoky & savory flavor, so I lightly seasoned the mixture with cumin, coriander, and oregano.

To boost the deep smokiness and savory flavor, I added smoked paprika, liquid smoke, tamari and vegan Worcestershire sauce. Feel free to boost up the flavoring to your liking.

HOW DO I MAKE A MUSHROOM BURGER?

You do need to be gentle with the patties, but they won’t fall apart on you. I prefer to sear them in the pan because I feel it really locks in the flavor while keeping the inside moist and the outside crisp.

To perfectly sear them, heat up the oil in the pan and add the patties when the oil is hot and shimmering. You should hear the patty sizzle when it touches the pan.

To test for readiness, you can splash one small droplet of water on the oil. If it sizzles, you are ready to roll! Make sure not to overcrowd your pan or the patties will steam and create moisture.

The burger patty should be completely seared after 3 minutes. You’ll know it’s done because it will lift up easily with the spatula. If you flip too early, the patty will stick to the pan.

Baking them is another option and also a bit healthier. Just be careful not to bake them too long. This will avoid them from drying out. They should be tender inside and lightly crisp & browned on the outside.

* Tip: whether you’re baking or searing, make sure to let the burger patties sit five minutes before handling. This will help them firm up a bit. 

Now the fun part!

Dress up your Bean and Mushroom Burger to your liking. I like a classic burger bun with vegan cheese, red onion, lettuce, tomato, pickles, mayo, ketchup, and mustard with a side of chips.

Looking for more mushroom recipes? Here are my faves:

• Portobello Vegan Fajitas
• Vegan Stuffed Mushrooms
• Instant Pot Mushroom Risotto
• Vegan Spinach Mushroom Lasagna

I’d love to hear from you

If you make this Bean & Mushroom Burger, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.