Vegetarian Mushroom Burger

vegetarian-mushroom-burger-3665365596

This vegetarian mushroom burger recipe offers a rich and satisfying alternative to traditional beef burgers, employing a mix of portabella and shiitake mushrooms, savory tamari, balsamic vinegar, and a host of other ingredients to create a patty that’s bursting with flavor. Sautéing mushrooms with onions and garlic, then combining them with a unique blend of ingredients including oats and breadcrumbs, results in a juicy, flavorful burger. The cooking method, whether it be grilling, pan-frying, or baking, significantly impacts the final taste and texture, making the choice of technique a crucial step in the recipe process.

Prep Time

20 minutes

Cooking Time

20 minutes

Servings

4 servings

Ingredients

  • Portabella mushrooms, 2 cups (finely chopped)
  • Shiitake mushrooms, 1 cup (finely chopped)
  • 4 Burger Buns
  • Yellow onion, 1 medium (finely diced)
  • Garlic cloves, 2 (minced)
  • Rolled oats, 1/2 cup
  • Panko breadcrumbs, 1/2 cup
  • Walnuts, 1/4 cup (crushed)
  • Cooked brown rice, 1/2 cup
  • Ground flaxseed, 2 tablespoons
  • Tamari, 2 tablespoons
  • Balsamic vinegar, 1 tablespoon
  • Mirin, 1 tablespoon
  • Smoked paprika, 1 teaspoon
  • Sriracha, 1 teaspoon
  • Worcestershire sauce (vegetarian), 1 tablespoon
  • Salt, 1 teaspoon
  • Black pepper, 1/2 teaspoon
  • Neutral oil (for cooking), 2 tablespoons
  • Optional toppings: Avocado slices, crisp onion, mayo, sprouts

Method

  • Clean the portabella mushrooms by gently removing the gills, then finely chop them along with the shiitake mushrooms.
  • Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and slightly caramelized.
  • Add the chopped mushrooms to the skillet, cooking until they've released their moisture and are golden brown.
  • Transfer the sautéed mushrooms, onions, and garlic to a large mixing bowl and let cool slightly.
  • To the bowl, add the rolled oats, panko breadcrumbs, crushed walnuts, cooked brown rice, ground flaxseed, tamari, balsamic vinegar, mirin, smoked paprika, sriracha, Worcestershire sauce, salt, and pepper. Mix thoroughly until well combined.
  • Form the mixture into 4 equal-sized patties.
  • For pan-frying, heat the remaining oil in a skillet over medium heat and cook the patties until golden and crispy, about 4-5 minutes per side.
  • For baking, preheat the oven to 200°C (400°F), place the patties on a lightly oiled baking sheet, and bake for 10-20 minutes, flipping halfway through.
  • Assemble mushroom burger with optional toppings

This vegetarian mushroom burger is not only a testament to the versatility and richness of plant-based cooking but also a delightful journey through texture and flavor. The careful selection and preparation of ingredients culminate in a burger that’s both nutritious and incredibly satisfying, proving that vegetarian options can stand tall among traditional meat-based counterparts. Whether served with a side salad or enjoyed on its own, each bite of this mushroom burger is a step towards a more sustainable and flavorful future.

Nutritional Information (Approx)

  • Calories: 350
  • Protein: 10g
  • Carbohydrates: 45g
  • Fat: 15g
  • Sodium: 900mg
  • Fiber: 7g

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