Mushroom Veggie Burgers (Vegan + Gluten Free)

Vegan & Gluten Free, these Mushroom Veggie Burgers are so dang tasty! Full of flavor and healthy ingredients, they’re perfect for an easy Dinner or Meal Prep.

Full of rich Umami flavor, these Mushroom Veggie burgers pack a big flavor punch and nice hearty texture. Aka they’re not total mush. Which can be kind of hard to come by when it comes to Veggie Burgers. 

I love the flavor of Mushrooms. LOVE.  But those little tasty fungi can be a real pain in the butt sometimes. Mushrooms have a high water content, which makes them slightly tricky to bake with. In other words, raw mushrooms in a baked anything = soggy mush.

In order to make these Mushroom Veggie Burgers not mushy, I decided to roast them in the oven first! This helps to remove a lot of the liquid from the shrooms, but I personally think it also intensified their flavor.

If you really want to take things up a notch, I would suggest using 2-3 different types of Mushrooms to really intensify the flavor. I used Baby Bellas, Shiitake Mushrooms, and King Oyster Mushrooms, but regular Oyster mushrooms would also be great here. I would stay away from regular Button Mushrooms, as they are pretty flavorless.

I also decided to make a super easy (5 ingredient) Mushroom & Garlic Aioli to top my Veggie Burgers with! It’s also made from Roasted Mushrooms, as well as soaked Cashews, Garlic, Lemon Juice, and Vegetable Broth. Just add everything to a blender and process until nice and smooth!

These Mushroom Veggie Burgers taste SO DANG GOOD and I really really really hope you try them out. I’m like 99% sure that anyone (vegan OR non-vegan) would enjoy them. Unless you don’t like Mushrooms. (If that’s the case, why are you reading this blog post? Haha 😉 )

This recipe is also part of my monthly collaboration with my friends Jasmine and Chris of Sweet Simple Vegan. We actually filmed a Chopped-Style Challenge Video (coming soon!) for this one, where we both had to use the same 5 ingredients to create a recipe. You can watch the full video here, or head over to their blog to get the recipe for these drool-worthy Vegan Crab Cakes!

A Few Final Thoughts:

• I made my burgers into small sliders, but you can make them larger to fit normal burger buns. They might take an additional 2-3 minutes in the oven but need no other modifications otherwise.
• To make this recipe Nut Free, simply substitute the Walnuts for Sunflower Seeds or Pumpkin Seeds! You can also substitute Tofu for the Cashews when making the Mushroom Aioli. 
• I would highly suggest serving these with a side of either Baked Artichoke Fries or some good ol’ Baked Potato Fries.

If you’re looking for more Vegan Dinner recipes, you’ll also love this Pasta with Romesco Sauce and Roasted Cauliflower and these Kale & Quinoa Stuffed Vegan Peppers!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Mushroom Veggie Burgers (Vegan + Gluten Free)

Print Recipe

★★★★★

5 from 1 reviews

Vegan & Gluten Free, these Mushroom Veggie Burgers are so dang tasty! Full of flavor and healthy ingredients, they’re perfect for an easy Dinner or Meal Prep.

• Author: Caitlin Shoemaker
• Prep Time: 20 Minutes
• Cook Time: 60 Minutes
• Total Time: 1 hour 20 minutes
• Yield: 5 Servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mushroom Burgers:

• 16 oz. assorted Mushrooms (Portobello, Oyster, Shiitake, etc.)
• ½ cup Mashed Green Plantain (see notes for substitutions)
• ½ cup Walnuts
• 3/4 cup White Beans, drained and rinsed 
• 1 tbsp Tamari
• 1 tbsp Nutritional Yeast
• 1/2 tbsp Poultry Seasoning (see notes for substitutions) 
• 7 oz. Hearts of Palm, canned (about 3–4 medium “hearts”)
• ½ cup Flour (All Purpose or a GF Blend)
• ½ small Yellow Onion
• 2 cloves Garlic
• 1 cup cooked Brown Rice
• Optional Toppings: Arugula, Pickled Onions, Mushroom & Garlic Aioli

Mushroom & Garlic Aioli (Optional):

• ½ lb. Assorted Mushrooms (Portobello, Oyster, Shiitake, etc.), roasted (see instructions)
• 2–3 cloves Roasted Garlic (or 1 clove Fresh)
• Juice of ½ Lemon
• 1 cup Whole Cashews, soaked
• ¾ cup Vegetable Broth
• ½ tsp Salt, plus more to taste

Instructions

For the Mushroom Burgers:

1. Roast Mushrooms at 450F for 30 minutes. Don’t turn the oven off, we will use it again! (Note: If you are making the Aioli as well, roast those mushrooms at the same time, then place them aside after roasting)
2. In the meantime, peel the Green Plantain and cut into small pieces. Place in a pot of water and bring to a boil. Once boiling, cook for 10 minutes, then drain. Mash using a fork.
3. Pulse Walnuts in Food Processor until they are fairly small, but not a flour. Set Aside.
4. Puree the Beans, Mashed Plantain, Tamari, Nutritional Yeast, and Poultry Seasoning together in a  Food Processor. Then, add the Mushrooms, Hearts of Palm, Flour, Onion, Garlic and process until slightly chunky.
5. Add in Rice and Walnuts, then gently pulse to combine.
6. Transfer to a bowl, then use around ½ cup of the mixture to form large burger patties or ¼ cup for smaller sliders.
7. Place the Burgers on a greased or lined baking sheet and bake at 450F for 15 minutes, then flip and bake for another 15 minutes.
8. Let cool for 5-10 minutes on the tray before removing. Serve as desired. These burgers will last for up to 7 days in the fridge, or one month in the freezer.

For the Mushroom Aioli:

1. Add all ingredients to a high-speed blender and process until thick and smooth. Serve as desired; leftovers will last in a sealed container in the fridge for up to one week.

Notes

• I have not tested this recipe without the Plaintain, but I imagine that you could substitute an additional 1/2 cup of White beans instead of it. If you try this, please let me know how it works!
• If you do not have Poultry Seasoning on hand, you can make your own blend or use 1 tsp of Dried Sage + 1/2 tsp Dried Thyme.
• Tamari may be substituted for Soy Sauce or Liquid Aminos. Personally, I do not like Coconut Aminos, as it is much sweeter.
• To make this recipe Nut Free, simply substitute the Walnuts for Sunflower Seeds or Pumpkin Seeds! You can also substitute Tofu for the Cashews when making the Mushroom Aioli. 

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