Print

Mushroom Veggie Burgers (Vegan + Gluten Free)

mushroom burgers with buns and aioli
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.

Ingredients

Scale

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. 

Find it online: https://frommybowl.com/mushroom-veggie-burgers/