Mushroom Veggie Burger Recipe (Vegan and Gluten Free) (2024)

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Jolinda Hackett

Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.

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Updated on 01/4/23

Tested by

Danielle Centoni

Tested byDanielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

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Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4 servings

Yield: 4 burgers

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The plant-based cuisine movement has delivered endless beautiful and wholesome burger recipes, packed with nutrition and flavor. Our vegan gluten-free mushroom burger is just one of the infinite number of choices that vegan cooking has to offer. It is, however, one of the most delicious and easy to make.

Mushrooms are overlooked as a nutritional powerhouse, but they carry plenty of benefits at very few calories. A 100-gram serving of raw mushrooms has barely 24 calories but is a good source of B vitamins, selenium, and vitamin D—if the brand you buy is organic, and the mushrooms have been exposed to ultraviolet light to increase levels, the percentage can be greater.

Combine the meaty texture of mushrooms with fiber-filled pinto beans and seasonings, and you're in for a treat. These veggie burgers are easy to make: Mash, form into patties, heat, and serve. Not at all crumbly, our burgers are juicy and hold their shape. Panfry and place on your favorite bun, top with fresh veggies, add the classic burger fixings, and serve with crispy potato wedges and a salad. For strict vegan diets, be sure the fixings, sauces, and buns are also vegan. For gluten-free diets, replace the buns with gluten-free bread.

Mushroom Veggie Burger Recipe (Vegan and Gluten Free) (2)

"A really good veggie burger can be tough to find, but this recipe really delivers. It's important to season the mixture well (1 teaspoon salt was perfect). I made patties that were 1/2-inch thick. This thickness is the perfect size, and I would not make them a full inch thick." —Danielle Centoni

Mushroom Veggie Burger Recipe (Vegan and Gluten Free) (3)

A Note From Our Recipe Tester

Ingredients

3 tablespoons canola oil, or vegetable oil, divided
1 small white or yellow onion, diced
1 clove garlic, minced
3 green onions, diced
1/2 teaspoon cumin
3/4 cup diced mushrooms
2 tablespoons warm water
1 1/2 teaspoons egg replacer
1 (15-ounce) can pinto beans, drained
1 teaspoon minced fresh parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
4 hamburger buns
Baby spinach, sliced tomatoes, sliced cucumbers, for serving

Steps to Make It

Gather the ingredients.
Add 1 tablespoon of oil to a skillet over medium heat. Sauté the diced onion and garlic for 3 to 5 minutes, until the onion is soft.
Add the green onions, cumin, and mushrooms. Cook for another 5 minutes, or until the mushrooms are browned. If needed add a little bit of oil. Set the cooked onion and mushroom mixture aside.
Combine the warm water and egg replacer, mix together, and reserve. In a separate bowl, mash the beans with a fork until well softened. Alternatively, pulse them in a food processor, but don't puree, simply coarsely process the beans.Add the egg replacer mixture and stir until thoroughly combined.
Combine the mashed beans mixture with the onion and mushroom mixture and add the parsley, salt, and pepper. Mix well until you have a hom*ogeneous mixture.
Shape the mixture into patties about 1 inch thick—the perfect thickness for the burgers to cook all the way through and develop a crusty outside.
Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook for about 3 minutes on each side. An indoor grill pan is also a wonderful option to cook these patties.
Place on burger buns, add fresh veggies, and enjoy.

Make the Best Veggie Burger

Here are a few must-haves when you're experimenting with your own version of a veggie burger:

Binders: Veggie burgers need a binder to hold them together. Use eggs if your diet allows it, or vegan alternatives, such as egg replacer, wheat germ, breadcrumbs, oats, cornmeal, or ground flaxseeds mixed with water. Cooked quinoa, couscous, rice, and barley also act as binders and provide great texture.
Beans: Many vegan and vegetarian burgers use beans as the main source of texture and protein. Use any type of bean or a combination of two or more when making the burgers. Canned lentils are also a great alternative because they have great moisture and a great meaty bite.
Nuts: If your diet allows it, it's great to add 1/2 cup of chopped walnuts, cashews, or Brazil nuts, because they add great texture and flavor.
Seasoning: Any fresh or dried herbs will do. Use any seasoned salt, grill rub, or a combination of powdered onion and garlic, adobo seasoning, or Italian seasoning.
Cooking: Use a nonstick pan, if possible, to give the burgers a lovely crust without leaving behind bits of food stuck to the pan. Since veggie burgers don't have the same natural juices and fat as beef burgers do, they have the potential to stick more, so if grilling, make sure to oil the grill grates well.
Fixings: Vegan mayo is easily found in most supermarkets. Use organic ketchup and mustard and present your guests with a variety of choices of fresh veggies to stuff their buns. Vegan cheese or regular dairy cheese are also great additions to the menu.

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Nutrition Facts (per serving)
365	Calories
13g	Fat
50g	Carbs
12g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	365
% Daily Value*
Total Fat 13g	17%
Saturated Fat 1g	7%
Cholesterol 7mg	2%
Sodium 669mg	29%
Total Carbohydrate 50g	18%
Dietary Fiber 8g	27%
Total Sugars 6g
Protein 12g
Vitamin C 6mg	31%
Calcium 171mg	13%
Iron 5mg	25%
Potassium 552mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

beans
veggie burger
vegan burger
lunch

Article Sources

The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

Mushrooms, Raw. FoodData Central. United States Department of Agriculture.

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