This mushroom burger is super delicious, easy to make, and very healthy. And the best thing is that it holds together really well and it’s super firm! It’s a real crowd-pleaser!
Why This Recipe Works
This vegan mushroom burger with chickpeas, oats, and lots of fresh parsley is my favorite veggie burger! It’s super delicious and incredibly healthy!
When making vegan burgers, you’ve often got the problem that the burgers are really delicious but don’t hold together very well. Or they’re sticking together, but the texture just doesn’t seem right. Either it’s too soft or too crumbly.
I’ve tried tons of vegan burger recipes over the last couple of years and I believe chickpeas are the key ingredient for great veggie patties. They make the patty really firm and give it a great texture. I especially love the combination of chickpeas, mushrooms, and oats.
The chickpeas and the oats make the patties firm and provide it with just the right texture and the mushrooms add a savory and earthy flavor. Ground flaxseeds and whole wheat bread crumbs also help these burgers to hold together super well.
To make them even firmer, I ground half of the rolled oats into oat flour. It really helps with the texture. Just use your blender or food processor and pulse the oats for a couple of seconds.
To provide them with lots of flavor, I added freshly chopped parsley, soy sauce, paprika powder, and dried oregano and basil.
You should be able to find all of the ingredients in any regular grocery store. No fancy or hard to find ingredients! Besides, it’s super budget-friendly.
The recipe is pretty easy! All in all, you need about 15 to 20 minutes of active preparation time. The burgers then need another 30 minutes of baking time in the oven.
I’ve made this recipe so many times and it’s always a big hit – even with meat-eaters and kids!
What Goes Into This Recipe
- Chickpeas – either use canned chickpeas or cook dried chickpeas yourself (for example in an Instant Pot).
- Mushrooms – I used button mushrooms. The recipe also works with portobello mushrooms.
- Flaxseeds – you need ground flaxseeds. You could also use whole flaxseeds and grind them in a high speed blender.
- Bread Crumbs – I used whole wheat bread crumbs. For a gluten-free version use gluten-free bread crumbs.
- Oats – use rolled oats for the best texture. I don’t recommend using quick cooking oats as they’re more processed and don’t provide much texture.
- Soy Sauce – for a gluten-free version replace it with tamari.
How To Make This Recipe
1. Step: Combine the ground flax seeds with the water and put them aside to soak.
2./3. Step: In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.
4. Step: Put 1/2 cup of rolled oats into a blender or food processor and ground it into a fine powder of flour by pulsing several times.
5. Step: Finely chop the onion. Dice the mushrooms.
6. Step: In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes.
7./8. Step: Together with the remaining ingredients, add them to the chickpeas and mix well.
9. Step: You should have a sticky mixture that still has a lot of texture.
10. Step: Form four large burger patties. You could also form four smaller ones if you want.
11. Step: Line a baking tray with parchment paper and put the burger patties on top. Bake for 30 minutes at 350 °F. Flip them after the first 15 minutes.
12. Step: Cut the whole wheat buns in halves and cover both halves with ketchup, mustard, or any other burger sauce you like. Serve the mushrooms burgers with tomatoes, lettuce, and red onions.
Recipe Notes:
- I served these burgers on whole wheat buns with lettuce, tomatoes, and red onions. You can either use ketchup and mustard or any other burger sauce you like. You could also try my vegan sriracha mayonnaise.
- I used to pan-fry most of my veggie burgers, but I now tend to make them in the oven. This also works really well for these vegan mushrooms burgers. They get really crispy in the oven and you can save lots of oil and unnecessary calories this way. And it’s also much easier.
- To make the mushroom burger gluten-free, replace the whole wheat breadcrumbs with gluten-free bread crumbs and make sure to use certified gluten-free oats. Instead of the soy sauce you can use tamari.
FAQs:
Can I Freeze This Recipe?
The burgers freeze really well. It’s best to freeze them before pan-frying or baking them. Just put them on a baking sheet in the freezer and freeze them for about an hour. Then place the burger patties in freezer bags. You can freeze them for up to 2 months.
Should I Pan-Fry or Bake The Burgers?
I used to pan-fry veggie burgers, but lately I’ve started to make them in the oven. They get really crispy and you can save lots of oil and unnecessary calories this way.
Plus, it’s actually much easier to just put them in the oven and wait till they’re ready to eat, right? I baked them for 30 minutes and flipped them over after the first 15 minutes. So it’s all pretty easy.
Related Recipes:
- Crispy Cauliflower Burger
- Lentil Burgers
- Green Monster Burger
- Vegan Black Bean Burgers
- Meatball Burgers
- Chickpea Quinoa Burgers
- Vegan Lentil Burgers with Basil Mayonnaise
- 35 Veggie Burgers Everyone Will Love
I Love To Hear From You!
I hope you like this vegan mushroom burger as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Mushroom Burger
Equipment
- baking tray
- parchment paper
- a large bowl
Ingredients
For the burger patties:
- 3 tablespoons ground flaxseeds
- 5 tablespoons water
- 1 1/2 cups canned chickpeas, drained
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/2 cup whole wheat bread crumbs
- 1/2 cup rolled oats, ground to oat flour
- 6 mushrooms, cut into small pieces
- 1 cup fresh parsley, chopped
- 1 teaspoon soy sauce
- 1 tablespoon paprika powder
- 1 tablespoon oregano
- 1 tablespoon basil
- 1/2 cup rolled oats
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
For the burger:
- 4 whole wheat buns
- 2 tomatoes
- 1 red onion, cut into rings
- 4 tablespoons sunflower tomato spread You can also use ketchup, mustard, or any other burger sauce instead.
- lettuce
Instructions
- Combine the ground flax seeds with the water and put aside to soak. In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.
- Put 1/2 cup of rolled oats into a blender or food processor and ground into a fine powder of flour by pulsing several times.
- In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes. Together with the remaining ingredients, add them to the chickpeas and mix well. Form four large burger patties (or 6 smaller ones).
- Line a baking tray with parchment paper and put the burger patties on top. Bake for 30 minutes at 350 °F. Flip them after the first 15 minutes.
- Cut the whole wheat buns in halves and cover both halves with the sunflower tomato spread. Alternatively you can of course also use ketchup, mustard, or any other burger sauce. Serve the mushrooms burgers with tomatoes, lettuce, and red onions.
Notes
- This recipe makes four large or six smaller burger patties.
- I served these vegan mushroom burgers on whole wheat buns with lettuce, tomatoes, red onions, and a sunflower tomato spread. However, the burgers will also be great with ketchup and mustard or any other burger sauce. You could also try my vegan sriracha mayonnaise.
- I used to pan-fry most of my veggie burgers, but I now tend to make them in the oven. This also works really well for these vegan mushrooms burgers. They got really crispy and you can save lots of oil and unnecessary calories this way. And it's also much easier.
- The burgers freeze really well. It’s best to freeze them before pan-frying or baking them. Just put them on a baking sheet in the freezer and freeze them for about an hour. Then place the burger patties in freezer bags. You can freeze them for up to 2 months.
- To make the mushroom burger gluten-free, replace the whole wheat breadcrumbs with gluten-free bread crumbs and make sure to use certified gluten-free oats. Instead of the soy sauce you can use tamari.
I had to bake my burgers much longer than 30 minutes, and I cranked up the oven to 400. So good!!!
Best veggie burgers I’ve made thus far! I am blown away by these delicious mushroom burgers. I found 4 burgers to be too large so I used a 1/3 cup spoon to made 11 small burgers. Each one of these ends up being incredibly satisfying and only 110 cal! Will be making this recipe for years to come – thank you!!
Super delicious and yummy! My carnivorous brother loves to barbecue and found this recipe for me. 10/10 There were three left so we ate them the following night with roast potatoes, broccoli, carrots, parsnips, gravy and mint sauce, perfection! Highly recommend the mushroom burgers x
These are excellent! I didn’t have fresh parsley, so used chopped fresh spinach instead. I also substituted black beans for the chick peas, as that’s what I had on hand. So good! Thanks!
I made this hamburger today. WOW! WOW ! WOW! Unbelievably delicious, actually better than that. I did add a bit of Monterrey Smoke Steak Seasoning because I like it so. They stay together, yes they really do. I made them the size I usually make my hamburgers and I ended up with eight as opposed to the four as defined in the recipe and I am glad I did because one is really very filling for me, so if you are not a big eater, you may want to think the size you make. Sooooooooooooo good. This is a keeper recipe. I plan on freezing, so I will be back to let you know how that works, but I suspect they will be just fine if not better. A big thank you Sina.
6 musgrooms of which type? Portobello? Size matters ;)
Hi Rachel,
I used six larger button mushrooms. :-)
This recipe has all the goodies I was looking for in a Veggie burger. So Glad Rachel asked about the type of mushroom. Seems like an easy thing to update in your recipe and that is the only thing that held me back from trying your recipe. Now it is full speed ahead with lining up the ingredients and making them.
Thanks, Sina for your creative time in the kitchen.