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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.
The Ultimate Bean & Mushroom Burger
Ingredients
- 2 1/2 tablespooons ground flaxseed + 5 tablespoons of water
- 1 1/2 tablespoons olive oil (+ more for searing)
- 1 small onion , finely diced (red or yellow)
- 3 cloves garlic , minced
- 12 ounces mushrooms , finely chopped (about 4 1/2 cups)
- 1 teaspoon each of smoked paprika, cumin & oregano , more to taste
- 14 ounce can white beans , drained well but not rinsed
- 1 cup cooked rice (short grain is best)
- 3/4 cup walnuts coarsely ground (I pulse them in the food processor)
- 1 cup gluten-free rolled oats
- 2 tablespoons gluten-free tamari , low sodium (sub soy sauce)
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon tomato paste
- 1 1/2 teaspoons liquid smoke
- Salt and fresh cracked pepper , to taste
- 3 tablespoons arrowroot powder
Instructions
- In a small bowl, mix together the ground flax & water to make flax eggs. Set aside about 10 minutes. It will thicken up and become gel-like.
- In a large bowl, mash the drained beans with a fork or potato masher. Add the rice, walnuts, oats, arrowroot powder, prepared flax eggs, tomato paste, worcestershire sauce, tamari & liquid smoke. Combine really well & set aside.
- In a large pan, heat the oil over medium heat. Sprinkle with salt. Sauté onion for 3-4 minutes, until translucent. Add garlic and sauté for 1-2 minutes.
- Add the mushrooms turn the heat up to medium-high. Sauté until they release their liquid. Cook liquid completely off or there will be too much moisture. About 6-7 minutes. Now turn the heat back to medium and add the paprika, cumin & oregano. Sauté for 1-2 minutes. Remove from heat.
- Transfer the cooked mixture into the large bowl of previously mixed ingredients. Combine well, using hands if necessary. Add cracked pepper and taste to see if it needs any more seasoning. Place mixture uncovered in the freezer for 25 minutes or the fridge for 45 minutes or more. This helps firm it up and meld the flavors a bit.
- Form the mixture into individual patties, keeping the size of the burger buns in mind. Create a ball with the mixture and place on a large piece of parchment paper. Now flatten evenly with your hands to create a 1/2" disc. Smooth out sides and any cracks with your hands. Repeat until the mixture is gone. * I used 1/2 cup of mixture to form 1/2" thick patties to fit a 3.5" burger bun.
* For Baking: Preheat oven to 375 degrees F
- Line a large baking sheet with parchment paper. * Optional: lightly spray with cooking oil for a crisper surface. Place in the oven for 16-18 minutes until lightly browned. Flip halfway through. When finished, remove from oven and let them cool for 5 minutes before handling (to let them firm up a bit). At this point, you can eat them, refrigerate or freeze them.
* For searing:
- Place 1-2 tablespoons of cooking oil in a large pan over medium heat. Make sure the oil is hot and shimmering before adding the uncooked patties (*The patties should sizzle when you place them on the pan). Don't overcrowd the pan or the patties will steam. Sear each side for about 3 minutes until crisp and brown. If you flip the patty to early, it will stick to the pan. It should lift up easier when the side is seared. Be gentle while flipping. Place them on a paper towel-lined plate and let them sit for 5 minutes to firm up. At this point, you can eat them, refrigerate or freeze them.
- Spead vegan mayo on the burger buns. Dress burger with vegan cheese, lettuce, sliced tomato, red onion, pickles, mustard, and ketchup. Enjoy!
Notes
Nutrition
Krystina
May 31, 2019 at 11:14 amThese burgers look amazing! I do have a question though. If I make the burgers tonight (uncooked) and wrap them individually in tinfoil, will they hold up for me to put on the grill the following day? Or should I cook them and then reheat on the grill?
Melissa Huggins
May 31, 2019 at 11:29 amThank you so much! 😀 I haven’t tried grilling them yet. It should work if you’re super careful. I probably would sear them first the night before. This will hold them together nicely before grilling. I hope this helps. I’d love to hear how they turn out for you. 🌟
Cindy Raley
May 26, 2019 at 5:11 pmHi Melissa!
I am going to make these tomorrow 🙂 .
I have a dumb question haha. What type of white beans do you mean? Northern? Cannellini?
Thank you! I will tag you after I make them.
Have a fabulous weekend!
Cindy~
Melissa Huggins
May 26, 2019 at 5:56 pmHi Cindy, it’s not a dumb question at all. I should have specified. You can use any white beans, but I used cannellini beans. I usually have them on hand. I’d love to see you photos 😀Thanks for stopping by and have a beautiful weekend 🌟
CindyRaley
May 27, 2019 at 11:05 amOk great, thank you!
I always have pretty much every bean on had also haha 🙂
I will use the cannellini and let you know how it turns out.
Enjoy the rest of your weekend!
Timaree
April 20, 2019 at 8:12 pmThese sound good but I can’t eat nuts. Pecans are not a sub for walnuts if you have a nut allergy. Would pumpkin seeds or sunflower seeds sub okay or would it be better to just skip the nuts? Also, 1 teaspoon of oregano – is it ground or leaves that you used?
Melissa Huggins
April 20, 2019 at 8:21 pmHi Timaree, yes, seeds will work too. They are really just to add more texture/bite to the patty. I used dried oregano leaves (not powder). I’d love to hear how it turns out for you. Thank you for stopping by 🙂
Anne
March 27, 2019 at 4:13 amBest veggie burger I have ever made. My picky 2.5 year old loved it, and even my husband (who isn’t vegan) said it was really really good. He dressed it with smashed avocado and a fried egg on top. They reheat up so well. Thank you for the great recipe.
Melissa Huggins
April 20, 2019 at 8:19 pmHi Anne, sorry for the late reply. I’m so happy your family loved it! Thank you for making it 🙂
Tami Hilliard
March 23, 2019 at 5:58 pmCan I give it a 10?? After 3 years, we have found a vegan burger we love! The flavors are spot on! We followed the recipe completely – only differences: Per your suggestion, added about 3/4 cup Panko bread crumbs for a better consistency and seared the patties in a bit of oil in a fry pan before putting in the oven – really gave them a nice, small crispiness which I think was sp important to the “mouth feel.” I didn’t feel these were mushy at all and daughter didn’t have a problem with them falling apart when assembling. The only thing is when you’re baking use use non-stick foil or oil a bit or they will stick a little if not.
suzi
March 19, 2019 at 8:55 pmIf I were to make the perfect burger for the most discriminating person, I would make this one!! In fact I have a friend who is a big strong policeman and he has challenged me /begged me to make him a veggie burger that might just get him interested in meat free…. check back with you post “Captain John’s incredible vegan burger swap”!!!
Melissa Huggins
March 21, 2019 at 11:43 amHi Suzi, YAY! This is the best compliment ever! Thank you so much 🙂
suzi
March 22, 2019 at 6:20 amThere!! The first time I sent my comment the star rating wouldn’t work. ahhhh, now I feel better and the thanks go right back to you, Melissa. Keep doing what you do!!
Melissa Huggins
March 22, 2019 at 2:44 pmYou’re so kind! Have a beautiful weekend! 🙂
Asha
February 8, 2019 at 9:41 amThis is THE BEST veggie burger I’ve ever made! My entire family enjoyed these, including a picky toddler and skeptical 10 year old. Texture is great. I mixed them up and refrigerated overnight then formed and pan fried the next day. Will make again and again. Great job!!
Melissa Huggins
February 9, 2019 at 4:21 pmThis is wonderful to hear! Thank you for giving them a try! So glad your kiddos loved them too. 🙂
Susan Knolla
January 5, 2019 at 10:47 amBest veggie burger I have made 💕
Melissa Huggins
January 5, 2019 at 11:20 amSo glad you liked it! Thank you so much! 🙂
Debra Andersohn
November 3, 2018 at 11:22 amI made these patties last night and I have to say that after making dozens of vegan burger recipes this was my favorite! . I did a couple of things that I wanted to share. First off I saw where someone had grilled onions and put roasted garlic in their burger and that sounded fantastic so I did that. Also I used A1 steak sauce in place of the worchestershire sauce.
The Patty held together perfectly and my family was blown away at how amazing the burgers came out.
two of my boys are vegan and my husband and I are vegetarian not 100% vegan but I cook vegan a lot and I appreciate people like you who are talented and put up these recipes to help us all be healthier. Next I’m trying your creamy vegan potato leek soup 🙂
Rachel
August 8, 2018 at 3:48 pmAllergy to walnuts. . . any suggestions for substitutions?
Melissa Huggins
August 9, 2018 at 3:20 pmHi Rachel, pecans are the perfect substitute. 🙂
Judi
May 14, 2018 at 10:27 pmThese look good. From reading comments can I use brown rice to give them more texture? Looking forward to trying them.
Melissa Huggins
May 14, 2018 at 11:46 pmHi Judi, I haven’t tried them with brown rice, but it should work fine. I would buy the short-grain though. I’d love to hear how they turn out for you. Thanks for stopping by 🙂
Kate Mcmahon
March 22, 2018 at 10:20 pmHello I made these last night they tasted amazing but fell apart a bit. The only things I did differently was I I used dried beans not tinned (soaked and cooked) and I halved the quantity. Any idea where I might have gone wrong?
Melissa Huggins
March 23, 2018 at 8:40 pmHi Kate, thank you for making them and sharing your feedback. I haven’t made this with cooked beans. The one difference is the brine that the canned are in (a.k.a aquafaba). This helps with binding. I drain the beans but don’t rinse them. This could be why things are different. I can’t think of any other reason why it would happen. Was the mixture wet when it came out of the fridge/freezer?
Kate
March 23, 2018 at 8:44 pmNo it was quite dry but seemed to hold together well enough until I cooked them. I did wonder if it might be an aquaflaba type effect.. Thankyou for your reply, I will make them again with tinned beans. 😁
Melissa Huggins
March 23, 2018 at 9:03 pmHmmm…so strange. It might be the lack of aquafaba. You may have done all this, but just in case..Pack them good when forming the patties. If you cook them on stovetop, make sure the oil is hot before putting them on it, and let it really sear before flipping. If it sticks, it’s not ready. Also, let them cool for 5-10 minutes before handling. I hope they turn out for you next time. I’d love to hear how it goes. Have a great weekend 🙂
Debra
November 5, 2018 at 6:40 pmI agree I’ve tried both ways and cooked are very different texture and dry. Canned is better for this reason
Melany
March 7, 2018 at 10:39 pmThank you for this recipe! I’ve made them three times, and even my non-vegan family members liked them! I wish the consistency could be more “chewy,” but I’ll try experimenting a bit with substitutions and such. Great work!
Melissa Huggins
March 9, 2018 at 7:39 pmYou’re welcome! I’m so happy you like it. For a chewier texture, you can try vital wheat gluten, but then it’s not GF. You can also try adding extra walnuts. Let me know if you find something that works and I’ll add it to the note section. Have a great weekend! 🙂
Roxanne
February 15, 2018 at 9:18 pmPlease clarify if the recipe is intended to include 1 cup of cooked rice or 1 cup of uncooked rice that is then cooked before mixing with other ingredients.
Melissa Huggins
February 15, 2018 at 10:13 pmHi Roxanne, the rice should be fully cooked before it’s mixed with the other ingredients. Thanks for stopping by 🙂
Tara
February 7, 2018 at 11:47 amI think you might have meant, 12 ounces or 1.5 cups of mushrooms not 4.5 cups! Good thing I was paying attention, lol. I used 3 T vital wheat gluten instead since I did not have arrowroot powder. These seem to bind excellent, not like other “dry and crumbly” veg burgers I’ve attempted. I haven’t cooked these up yet but the mixture tastes and looks amazing. Thanks!
Melissa Huggins
February 7, 2018 at 12:11 pmHi Tara, I’m so happy they worked out for you. I’ve been meaning to test them out with vital wheat gluten.
Yes, I do mean 4.5 cups when the mushrooms are finely chopped. Did you measure that way? I will add that to the notes.
I’d love to hear how they turn out for you. Thanks for stopping by! 🙂
Angela W Broyles
November 30, 2017 at 7:41 amreally good! i used eggs but they held together very well! also i added caramelized onions and roasted garlic
Melissa Huggins
December 1, 2017 at 11:21 amHi Angela! Thank you for making them and sharing your feedback. I’m so glad they worked out for you. The caramelized onions and roasted garlic must’ve been wonderful! I’m totally drooling over here! Have a great weekend! 🙂
Lesley
October 21, 2017 at 5:01 amWill steel cut oats work? (I’m not an oatmeal eater so I don’t know the difference, but it’s what’s in the house)
Melissa Huggins
October 22, 2017 at 4:48 pmHi Lesley, thank you for stopping by. Steel cut oats would be too hard for the recipe. I hope you’ll still give these a try 🙂
Rebecca
October 10, 2017 at 11:07 amThese are the perfect burgers!!! Made the full batch using regular flour, since we’re not gluten free. Cooked half of the patties, and froze the other half for lunches. Heating them at work made my coworkers want the recipe too. Thanks for posting this!
Melissa Huggins
October 13, 2017 at 2:38 pmThank you, Rebecca! Yay! I’m happy they turned out for you. I haven’t tried freezing them uncooked yet. I’m glad to know it works! Do you bake them at your job?
Sandy
September 28, 2017 at 11:25 amThese burgers are “The One”! We had them 2 nights in a row. First night with onion, lettuce, tomato, relish, mustard and mayo. Second night with sauteed onions & mushrooms, japalenos, tomato, lettuce and mashed avocado. Love, love , love!
Melissa Huggins
September 28, 2017 at 12:14 pmHi, Sandy! I’m so happy to hear this! You’re the first to comment, so I was wondering if anyone made them yet. My family really loves them too. Sounds so good with the avocado, jalapeños and sauteéd onions and mushrooms. I must try that next time. Thank you for making them and sharing your feedback. 🙂