|Nutritional Guidelines (per serving)|
|Servings: serves 5-6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 15g||53%|
|*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.|
Mushrooms are surprisingly similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian veggie burgers!
This vegetarian, vegan and gluten-free mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this veggie burger recipe high in fiber and protein too. There's not much to them, other than that! Just mash everything up together, form into patties, heat and serve!
Worried about crumbly veggie burgers? If you've tried making veggie burgers in the past and have struggled with them falling apart or being too dry and crumbly, you'll also want to check out these tips for how to make the perfect veggie burger.
This mushroom burger recipe is both vegetarian and vegan as well as gluten-free.
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- 1 tablespoon canola oil (or vegetable oil)
- 1 small onion (white or yellow, diced)
- 1 clove garlic (minced)
- 3 green onions (diced)
- 1/2 teaspoon cumin
- 3/4 cup mushrooms (fresh, diced small)
- 1 (15-ounce) can pinto beans
- 1 teaspoon parsley
- Salt (to taste, sea salt or kosher salt is always best!)
- Black pepper (to taste)
- 2 tablespoons oil
Gather the ingredients.
First, sauté the diced white or yellow onion and garlic in canola oil or vegetable oil for 3 to 5 minutes, until the onions are soft.
Next, add the green onions, cumin, and the chopped mushrooms and cook for another 5 minutes, or until mushrooms are cooked. You can add a bit more oil if needed. Set the onion and mushroom mixture aside.
Next, use a fork or potato masher to mash the beans until well mashed. You can also pulse them in a food processor until smooth if you prefer.
In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined.
Shape the mixture into patties about one inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through.
Heat about two tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one. The onion and mushroom flavor is excellent when grilled.
Serve with your choice toppings!
- Veggie burgers need a binder to hold them together. You can use eggs, wheat germ, bread crumbs, oats, or ground flaxseeds mixed with water.
- Eggs are the most common and effective binder, however, egg replacers work well for a vegan veggie version. Check to make sure that the recipe you use has a binder included in the ingredients list.
- If grilling, make sure that you oil your grill grates to prevent the veggie burgers from sticking. Since veggie burgers don't have the same natural juices and fat than a beef burger does, they have the potential to stick on the grates more. We recommend using tongs to run an oiled piece of paper towel along the grates.