Mushroom Veggie Burger Recipes

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MUSHROOM VEGGIE BURGER WITH BLACK BEANS RECIPE



Mushroom Veggie Burger with Black Beans Recipe image

This Mushroom Veggie Burger (with Black Beans) recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!

Provided by Edyta

Categories     Main Course     Vegetarian

Time 20m

Number Of Ingredients 12

2 Portobello Mushrooms ((or 4 cups), chopped)
1/2 yellow onion (, chopped)
2 garlic cloves (, chopped)
1 can ((15 oz) Black Beans, rinsed and dried)
3/4 cup Grated Parmesan Cheese
2 eggs (, beaten)
1/2 cup Breadcrumbs
2 tablespoon Parsley
Salt and pepper
1 tablespoon Worcestershire sauce ((optional))
1 tablespoon of mixed seasoning ((optional) (I used 21 Seasoning Salute from Trader Joe, but you can use any seasoning you like))
1 tablespoon of olive oil (, and more for brushing)

Steps:

  • In a sauté pan heat up the oil
  • Add chopped onions and cook until soften, about 2 minutes
  • Add garlic and cook for another minute
  • Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
  • Once mushrooms are cooked, remove from the heat and let them cool off
  • In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
  • In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
  • Add all the remaining ingredients and mix well
  • Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
  • Heat up flat griddle, brush it with olive oil
  • Place patties on a hot griddle and cook 2-3 minutes on each side
  • Serve with your favorite burger toppings

Nutrition Facts : Calories 188 kcal, Carbohydrate 14 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 464 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MUSHROOM BURGERS



Mushroom Burgers image

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Sliced tomatoes and mayonnaise, optional

Steps:

  • In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

MUSHROOM VEGGIE BURGER



Mushroom Veggie Burger image

This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
3 (8 ounce) packages sliced fresh mushrooms
½ onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
⅔ cup rolled oats
¾ cup dry bread crumbs
2 eggs, beaten
½ cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
  • Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g

CHICKPEA-MUSHROOM BURGERS



Chickpea-Mushroom Burgers image

These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.

Provided by Chris Morocco

Categories     Chickpea     Mushroom     Quinoa     Olive Oil     Garlic     Paprika     Cheese     Mayonnaise     Mustard     Lettuce     Pickles     Vegan     #cook90     Wheat/Gluten-Free     Vegetarian     Dinner     Winter     Bake     Freeze/Chill     Sunday Stash     miso

Yield Makes 8

Number Of Ingredients 12

1/2 cup red or black quinoa, rinsed
Kosher salt
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 (14.5-oz.) cans chickpeas, rinsed, drained
1 tsp. garlic powder
1/2 tsp. smoked paprika
8 oz. crimini mushrooms, trimmed, cut into 1/4" pieces
1/4 cup tahini
1/4 cup white miso
1/4 cup oat flour or all-purpose flour
8 slices sharp cheddar or vegan cheese
Mayonnaise, mustard, hamburger buns, shredded iceberg lettuce, and sliced pickles (for serving; optional)

Steps:

  • Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
  • Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
  • Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
  • Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
  • Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
  • Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

MUSHROOM AND BROWN RICE VEGGIE BURGER



Mushroom and Brown Rice Veggie Burger image

Sandwich this burger between English muffin halves or serve with lots of arugula.

Categories     Sandwich     Brunch     Low Fat     Kid-Friendly     High Fiber     Dinner     Lunch     Fall     Spring     Summer     Winter     Healthy     Vegan     Sandwich Theory     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 22

2 tablespoons unsalted butter
5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
5 garlic cloves, chopped
Sea salt
1/4 cup ground flaxseed (flax meal)
1/2 cup freshly grated Parmesan
1 cup cooked chickpeas, drained well
3 Medjool dates, pitted
1/4 cup fresh flat-leaf parsley leaves
1 egg
1 teaspoon fennel seeds
2 1/2 tablespoons tahini
3 tablespoons tamari or soy sauce
Freshly ground pepper
2 cups cooked and cooled brown rice
1 to 2 tablespoons rolled oats, as needed
1 teaspoon extra-virgin olive oil or coconut oil
4 large shallots, thinly sliced
6 whole grain English muffins
3/4 cup hummus
2 avocados, peeled and sliced
2 cups arugula

Steps:

  • Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
  • Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
  • Preheat oven to 475° with rack in upper third.
  • Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
  • Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
  • After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

VEGGIE BURGERS WITH MUSHROOMS



Veggie Burgers with Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 14

1 15-ounce can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry (about 1/2 cup)
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain or whole-wheat breadcrumbs
2 scallions, white and green parts, finely chopped
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire or soy sauce
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cups assorted mushrooms, sliced
4 English muffins, split and toasted
Mayonnaise and/or mustard, for garnish
Baby spinach or arugula, for garnish

Steps:

  • Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.
  • Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
  • Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

EASY MUSHROOM VEGGIE BURGERS



Easy Mushroom Veggie Burgers image

Make and share this Easy Mushroom Veggie Burgers recipe from Food.com.

Provided by blucoat

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fresh mushrooms, about 6 cups chopped finely
1 large onion, minced
2 slices white bread, finely diced
2 tablespoons steak sauce
2 egg whites or 1 egg
salt
ground black pepper

Steps:

  • Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
  • Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
  • Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.

Nutrition Facts : Calories 54.6, Fat 0.6, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 9.1, Fiber 1.4, Sugar 3, Protein 4.5

VEGAN MUSHROOM BEAN BURGER



Vegan Mushroom Bean Burger image

Mushrooms are surprisingly similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian veggie burgers.

Provided by Jolinda Hackett

Categories     Lunch     Dinner     Entree     Sandwich

Time 20m

Number Of Ingredients 14

3 tablespoon canola oil, or vegetable oil; divided
1 small onion, white or yellow; diced
1 clove garlic, minced
3 green onions, diced
1/2 teaspoon cumin
3/4 cup fresh mushrooms, diced small
1 1/2 teaspoons egg replacer
2 tablespoons warm water
1 15-ounce can pinto beans
1 teaspoon fresh parsley, minced
Salt to taste
Black pepper to taste
4 hamburger buns
For serving: baby spinach, sliced tomatoes, sliced cucumbers

Steps:

  • Place on burger buns, add fresh veggies, and enjoy.

Nutrition Facts : Calories 365 kcal, Carbohydrate 50 g, Cholesterol 7 mg, Fiber 8 g, Protein 12 g, SaturatedFat 1 g, Sodium 669 mg, Sugar 6 g, Fat 13 g, ServingSize serves 4, UnsaturatedFat 0 g

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS



Smashed Cabbage and Mushroom Veggie Burgers image

This vegetarian burger patty is inspired by a love for caramelized cabbage. It isn't a conventional burger patty made of grains and beans. Instead, cabbage and mushrooms lend a crunchy, slightly meaty texture that is hearty and reminiscent of okonomiyaki, and the patty is held together with chickpea flour. The recipe for the patty is gluten-free and, if you opt for a gluten-free bun (and your soy sauce is gluten-free), the whole dish can become fully gluten-free.

Provided by Sue Li

Categories     dinner, burgers, sandwiches, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 large egg
1 cup/115 grams chickpea flour
1 cup water
1 tablespoon soy sauce
1 garlic clove, grated
1 medium yellow onion, halved and thinly sliced
1/4 small head green cabbage, core removed and leaves thinly shredded (about 3 cups/8 ounces)
1/2 pound mixed mushrooms, such as oyster mushrooms and shiitake mushrooms, tough stems removed, caps torn into bite-size pieces
1 tablespoon sesame seeds
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
6 Cheddar slices
6 brioche buns
Mayonnaise, sliced tomatoes, bread and butter pickles, and butter lettuce, for serving

Steps:

  • In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
  • Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
  • Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
  • Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.

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Top Asked Questions

How to cook mushrooms in a Burger?
These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied. Heat oil in a large non-stick skillet over medium-high heat. Stir in mushrooms, zucchini and onions, cook for 3 minutes. Set aside in a large bowl and allow to cool for 5 minutes.
What is the best veggie burger recipe to make?
This Mushroom Veggie Burger (with Black Beans) is the best veggie burger recipe you can ever make. Healthy, easy and super delicious. The best part – it’s a homemade veggie burger that sticks together!
Are mushroom veggie burgers healthy?
The plant-based cuisine movement continues to grow in popularity and this wholesome mushroom veggie burger recipe packs a nutrition and flavour punch! These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied. Heat oil in a large non-stick skillet over medium-high heat.
How to make a flavorful veggie burger that's never dry?
See how to make a flavorful veggie burger that’s never dry. Read the full recipe after the video. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano.

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