The best vegan Mushroom Burger: Easy homemade mushroom patties (that don’t fall apart) served with caramelized red onions, mango chutney and fresh arugula in pretzel buns. So good!
I don’t usually call my recipes ‘the best …’ but sometimes you just got to make exceptions, especially when they are as amazing as these vegan mushroom burgers.
Over the last couple of years, I’ve had my fair share of terrible veggie burger patties (fell apart; mushy on the inside, tastes like nothing) but since I’ve found the magic combination of rolled oats, sunflower seeds and moisture from the veggies (that I also used in the Green Veggie Burgers), I’ve made some of the best burger patties ever.
freezer-friendly (see recipe notes for instructions) and
they don’t fall apart (that’s a winning argument for me! :D)
I have served these vegan mushroom patties in homemade pretzel buns with fresh arugula from the garden, mango chutney, and caramelized red onions. Of course, you can make any variations you like! You can use all kinds of store-bought or homemade burger buns. Serve them with BBQ sauceor vegan mayo. Add fresh tomatoes, avocado, lettuce… The possibilities are endless.
But I have to say, my combination was amazing, so you might want to give it a try! :)
The mushroom patties after baking. They should be slightly browned.
The Vegan Mushroom Burgers are delicious with homemade potato wedges! I also served them with the rest of the caramelized onions (because I didn’t make all 6 of the burgers at once and froze the rest of the patties – see recipe notes for freezing directions).
More Vegan Burger Recipes
20+ Delicious Vegan Burger Recipes
Vegan Falafel Burger
Green Veggie Burger
Vegan Fish Burger
I hope you enjoy this burger as much as I do! Let me know if you give it a try!
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Cheers, Bianca
The best vegan Mushroom Burger!
Bianca / Elephantastic Vegan
The best vegan Mushroom Burger: Easy homemade mushroom patties served with caramelized onions, mango chutney in pretzel buns. So good!
Clean the mushrooms and cut them in half. Cook them in a pan without oil on medium to high heat until they are soft. Set aside and let them cool off a bit.
Peel and cut the red onion in rings. Slowly caramelize the red onion in a pan while adding bits of water when it starts to stick to the pan.
Transfer the cooked mushrooms and about 1/3 of the caramelized onions to the food processor. Add sunflower seeds, oats, breadcrumbs, fresh dill, and salt. Process until combined. You should be able to form 6 patties. If the mixture is too crumbly add tiny splashes of water, if it's too sticky add more breadcrumbs.
Place the mushroom patties on a baking tray lined with parchment paper. Spray or brush them with oil. Bake the patties in the oven for 20-25 minutes, flipping them once halfway through. They should be slightly browned.
Assemble your burgers: Slice the pretzel buns open, add fresh arugula, the mushroom patty, spread mango chutney on top and add leftover caramelized onions. Enjoy!
Notes
These patties are great for freezing! Layer them between small sheets of parchment paper to prevent them from sticking together. Let them thaw after taking them out of the freezer and reheat in a pan with a little bit of oil.
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Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.
Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.
Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.
One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.
What holds a homemade vegan burger together? Mashed avocado or white miso make great vegan burger binders, with egg replacers, wheat germ, bread crumbs, oats and ground flax seeds also being effective choices. We recommend Beyond Meat burger patties which also keep their shape beautifully.
Ground flax – Once it's mixed with water, ground flaxseed takes on the same consistency as real eggs. They bind the meaty mixture together and help prevent the patties from falling apart.
But through my Made by Lukas veggie burger business, I spent many, many hours cooking off free veggie burger samples for shoppers in frigid dairy departments of grocery stores, where I learned that one way to solve for mushy veggie burgers is to just cook them bit longer, and slower, on sightly lower heat, and to even ...
To sum up, binding a perfect burger patty requires meat with fat content. Using too lean meat will break down the shape, no matter how well you mix the ingredients. Mixing is also important and ingredients like eggs, breadcrumbs, or cracker crumbs can help you to do that.
Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a chia egg. The gel-like texture of a chia egg makes this a brilliant binder.
Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.
Beans. Perhaps the most common way to bind a vegan burger is by using good old beans. Beans are starchy, and become thick and sticky when mashed. While black bean burgers are quite common, we encourage you to expand your horizons and experiment with the variety that nature has to offer.
Mashed Avocado Makes the Best Veggie Burger Binder
Avocado is also a great choice for vegan burgers, when using an egg as a binder isn't an option, as well as gluten-free burgers. And because of its mild flavor, you won't actually taste the avocado, you'll simply be taking advantage of its great binding abilities.
Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.
A black bean burger is the go-to choice for those looking for a high-protein veggie burger that isn't overly processed. These patties contain 150 calories, 5g protein, 7g fat, 16g carbohydrates, and 7g fiber each. The ingredients are simple with black and beans and quinoa making up the base of the burger.
If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.
Chia seeds are a popular vegan egg substitute for baking. To replace one large egg in a recipe, simply combine one tablespoon of chia seeds with two and a half tablespoons of water. Let the mixture sit until it forms a jello-like texture. That's it!
Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a chia egg. The gel-like texture of a chia egg makes this a brilliant binder.
Common binders used in plant-based meat include soy protein isolate, methylcellulose, carrageenan, and modified starches. Overall, these binders improve the thickening, gelation, and textural properties of end products. Methylcellulose is an especially common binder.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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