This mushroom burger is super delicious, easy to make, and very healthy. And the best thing is that it holds together really well and is super firm! It’s a real crowd-pleaser!
If you’ve been following my blog for a while, you probably know that I’m a huge burger fan! Although the words “healthy” and “burger” are seldom used in the same sentence, they don’t necessarily have to be contrary. Veggie burgers can actually be super healthy!
My new favorite veggie burger is this vegan mushroom burger with chickpeas, oats, and lots of fresh parsley. It’s super delicious and incredibly healthy!
What You Need For These Mushroom Burgers:
You should be able to find all of the ingredients for these burgers in any regular grocery store. No fancy or hard to find ingredients!
You need:
- canned chickpeas
- button mushrooms
- ground flaxseeds
- an onion
- garlic
- whole wheat bread crumbs
- rolled oats
- fresh parsley
- soy sauce
- paprika powder
- dried oregano and basil
- salt, black pepper, and red pepper flakes
As always, you can find the full ingredient list with the recipe instructions in a separate, printable recipe box at the end of this post.
How To Make Mushroom Burgers:
The mushroom burger 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.
STEP 1: Combine the ground flax seeds with the water and put them aside to soak. In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.
STEP 2: 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.
STEP 3: 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.
STEP 4: Form four large burger patties. You could also form four smaller ones if you want.
STEP 5: 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.
STEP 6: 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.
Recipe Notes:
- 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.
Why These Burgers Are The Best Veggie Burgers:
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 think veggie patties with chickpeas are by far the best.
They’re really firm and have a great texture.
I’d say together with lentil burgers chickpea burgers are my absolute favorite! Check out my lentil burger with basil mayonnaise if you like to give it a try.
How To Make The Mushroom Burgers Really Firm:
The combination of rolled oats and ground flaxseeds also works really well for vegan burgers. For this vegan mushroom burger, I used cooked chickpeas, flaxseeds, rolled oats, whole wheat breadcrumbs, and a grated carrot.
And of course mushrooms! To make these veggie burgers even firmer, I ground half of the rolled oats into oat flour.
It really helps with the texture of these veggie burgers. Just use your blender or food processor and pulse the oats for a couple of seconds.
Should I Pan-Fry or Bake These Mushrooms Burgers?
We usually have pan-fried burgers, but lately I’ve started 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.
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.
How To Serve These Mushroom Burgers:
I served these vegan mushroom burgers on whole wheat buns with lettuce, tomatoes, red onions, and a sunflower tomato spread. The spread was store-bought, so I don’t have an exact recipe for it.
But if you can’t find something similar, the burgers will also be great with ketchup and mustard or any other burger sauce.
Other Vegan Burger Recipes You Might Like:
- Crispy Cauliflower Burger
- 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 GUYS!
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!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
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.
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. :-)