Mushroom Veggie Burgers
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8 burgers
-
Calories
130 kcal
-
Course
Main Course
-
Cuisine
American
Mushroom Veggie Burgers
Description
This recipe starts by slowly cooking onions and a variety of mushrooms until their moisture evaporates, intensifying the flavors with garlic, thyme, and smoked paprika. The mixture is combined in a food processor with walnuts, cooked barley, pinto beans, nutritional yeast, vegan Worcestershire sauce, panko breadcrumbs, and seasonings. The coarse texture is preserved to keep some bite in the patties.
The mixture is formed into patties and baked until golden and firm, creating a crisp exterior while maintaining a soft interior. For extra flavor, the patties can be brushed with vegan Worcestershire sauce and pepper before baking. They can also be pan-seared or grilled after baking for additional texture.
These burgers can be served on buns with traditional toppings or alongside salads and vegetable sides. They offer a meat-free option rich in nuts, legumes, and whole grains, making them both filling and nutritious for varied diets.
Substitutions include using gluten-free grains and breadcrumbs or swapping walnuts for sunflower seeds to accommodate allergies. Leftovers store well refrigerated or frozen and reheat on the stovetop or oven for convenience.
Ingredients
- 1 small onion chopped
- 16 ounces cremini mushroom or a blend of portobello, shiitake or cremini, baby bella, sliced
- 3 cloves garlic minced
- 1 teaspoon thyme dried
- 1 teaspoon smoked paprika
- ½ cup walnut halves raw
- 1 ¼ cups pearled barley see Notes for subs, cooked
- 1 cup pinto bean rinsed and drained, cooked, or black beans
- 1 Tablespoon nutritional yeast
- 2 Tablespoons Worcestershire sauce see Notes, vegan
- ½ cup panko breadcrumbs
- 1 teaspoon salt fine sea salt
- black pepper
Instructions
- Preheat a large saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms and mostly evaporated, about 15 minutes. Add the garlic, thyme, and smoked paprika, and cook for 2 to 3 minutes more. The mixture should look dry.
- Preheat the oven to 400° F, and line a baking sheet with parchment.
- In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It's okay to still have small visible pieces of beans and mushrooms.
- Form into patties. Using a scant ½ cup of mixture per patty will yield 8 burgers. If desired, brush the patties with vegan worcestershire and sprinkle with black pepper.
- Place veggie burgers on the baking sheet, and bake 30 to 35 minutes, flipping at the 15-minute mark. They should be firm and golden brown.
- For pan-seared veggie burgers: Preheat a cast-iron skillet over medium heat. Add 2 tablespoon of high-heat cooking oil. Place 2 to 3 burgers in the pan, leaving plenty of room to flip. Cook for about 5 minutes per side or until nicely charred. Transfer to a paper towel-lined plate.
Notes
- For gluten-free versions, replace barley with cooked brown rice, quinoa, or buckwheat and use gluten-free breadcrumbs and Worcestershire sauce substitutes.
- To make nut-free burgers, substitute walnuts with raw sunflower seeds.
- Store leftovers in an airtight container refrigerated up to 5 days or frozen up to 1 month; thaw before reheating by stovetop or oven.
- Burgers can be grilled directly from frozen after thawing, providing flexible preparation options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8burgers
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 130kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
