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This isn’t just any veggie burger, it’s a mushroom veggie burger! This recipe for vegan veggie burgers is quick, easy, and gluten-free—it’s all the things!
Featuring roasted mushrooms and chickpeas, whole-grain gluten-free sorghum, miso and a handful of spices, these vegan mushroom veggie burgers are as satisfying as they come.
How to make a good mushroom veggie burger:
Making homemade veggie burgers isn’t necessarily always easy. It can be challenging to find the right balance between too wet and too dry. And at the same time, you want your veggie burgers to have texture, but not so much that they don’t hold together and instead crumble apart. It’s a fine line!
There are a few key steps to finding that balance in texture, so without further ado, let’s get into those!
Tip 1: Employ the roasting method
The bulk of this vegan veggie burger is made up of mushrooms and chickpeas. Mushrooms have a ton of moisture in them, and chickpeas have enough that they pose to be a potential problem for the texture of our burgers. Sautéing simply doesn’t do enough to draw out the moisture in either, so instead, roasting is the preferred method.
It’s hands-off, which is always great when it comes to preparing dinner, but it also does a lovely job of drawing moisture out of the veggies and encouraging it to evaporate.
The result? The ability to packed these burgers full of veggies without sogging them out.
Tip 2: Mincing and sautéing aromatics
Mincing the aromatics (onion, celery and garlic) in a food processor is one, efficient, and two, consistent. Finely mincing the veggies is important for ensuring a veggie burger that holds together. If we were to dice the veggies too large they could hinder the binding of the mixture.
Additionally, sautéing them until golden brown draws out moisture and adds a wonderful umami flavor which is so, so important in veggie burgers since we don’t have the benefit of animal protein to lean on for umami.
Tip 3: Adding nuts or seeds at the end
Once the whole shebang has been pulsed together into a paste (and by shebang I mean all the veggies, grains and flavorings), the last step in creating a balance veggie burger is mixing in something crunchy.
This step adds textural interest. If we were to add these earlier, they would be pulsed in with the paste and be nearly unnoticeable. And sure, they add nutritional benefit, but the real reason we are adding them is to add some texture to the burger mix.
Increasing protein in veggie burgers:
- Make a spread for your burger made of greek yogurt, Dijon and garlic.
- Add a slice of cheese to your burger.
- Serve a side of cottage cheese with your meal.
- Serve veggies and edamame hummus on the side.
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these vegan Mushroom Veggie Burgers!
To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!
Mushroom Veggie Burger
Description
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Ingredients
- 8 ounces button mushrooms, trimmed and cut into ¼ inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- ½ onion, cut into chunks
- 2 stalks celery, cut into chunks
- 2 cloves garlic
- 1 ½ cups cooked sorghum
- 1 tablespoon white miso paste
- 1 tablespoon liquid aminos, or Worcestershire sauce if you aren’t vegetarian
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ¼ cup sunflower seeds
- To serve: Hamburger buns *gluten-free if needed
- Caramelized onions
- Dijon
- Mayonnaise, vegan if needed
- Kale
Instructions
- Heat oven to 350℉. Coat a baking sheet with nonstick spray.
- Toss mushrooms with 1½ teaspoons oil and ½ teaspoon salt on baking sheet; arrange in a single layer on two-thirds of the sheet. Roast mushrooms until liquid starts to release, 10 minutes. Add chickpeas to remaining third of the sheet and continue to roast until mushrooms have halved in size and chickpeas look dry and cracked, 20 minutes more.
- Meanwhile, pulse onion, celery and garlic together in a food processor until minced, about 10 pulses. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat, add onion mixture and cook, stirring occasionally, until vegetables are deep golden brown, about 12 minutes; transfer back to food processor and wipe skillet clean.
- Add roasted mushrooms and chickpeas, sorghum, miso, Worcestershire, paprika, chili powder and remaining ½ teaspoon salt to food processor with onion mixture; pulse mixture until a paste forms, about 20 pulses. Add sunflower seeds and pulse just to combine.
- Form veggie burger mixture into six ½-inch-thick patties (4 ounces each), pressing firmly to compact the mixture.
- Heat 1½ teaspoons oil in now empty nonstick skillet over medium heat until shimmering, add half of the patties, and cook until sides are brown and crispy, 4 minutes per side. Transfer burgers to a plate and let rest 5 minutes before assembling.
- Repeat with remaining 1½ teaspoons oil and veggie patties.
Nutrition
how did i miss this in my emails!!! Love a good mushroom burger. so easy! totally trying this recipe.
Ahh yay! I hope you like it Sheenam! 🙂