Vegan mushroom burgers

This is hands down my favourite vegan burger recipe.

These mushroom burgers are so full of flavour, as well as being extremely filling. 

They’re the right colour and texture for my picky kids.

And they go really well with all my favourite sides.

Easy to make

Even better though is that these mushroom burgers are really easy to make.

Yes, there are quite a few ingredients. But once you have assembled them and fried your onion/mushroom mixture it’s as simple as putting everything into the food processor, shaping into patties and popping in the oven.

Serving ideas for vegan mushroom burgers

You can use all your favourite sides. Here are some of our favourite things to serve with our vegan burgers:

• sweet potato wedges
• burger buns
• vegan cheese slices (I like Applewood smoked cheddar or Violife)
• gherkins
• lettuce
• tomatoes
• ketchup
• vegan mayonnaise 

Ingredients

To make this vegan burger recipe you’ll need the following ingredients:

• 50g cashew nuts
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 200g mushrooms
• 125g cooked brown rice
• 1 tin aduki beans (or use black beans or kidney beans)
• 4 tablespoons chickpea (gram) flour 
• 4 tablespoons cold water
• 1 tablespoon miso paste
• 1 teaspoon smoked paprika
• 1 teaspoon mixed herbs
• 100g breadcrumbs
• 1 tablespoon  nutritional yeast
• salt and pepper

Equipment

You will need the following equipment:

• Sharp knife
• Chopping board
• Weighing scales (ideally digital)
• Frying pan
• Wooden spoon
• Food processor
• Baking paper
• Baking tray

Make ahead and storing

You can make these mushroom burgers in advance and store overnight or for a few hours in the fridge before cooking. You may need to increase the cooking time by 5-10 minutes if they’re very cold.

Freezer friendly

While you can freeze these burgers once they’ve been cooked for best results freeze uncooked. Freeze for an hour on a lined baking tray then transfer to freezer container or bag. Label and date.

When ready to cook lay flat on a lined baking tray and defrost in the fridge overnight. I have not tested cooking these from frozen.

More recipes you might like 

• potato and quinoa burgers
• falafel burgers
• chickpea burgers
• beetroot burger
• black bean burgers
• homemade bean burgers

NB: some of these recipes appear on my other recipe website, Cook Veggielicious

How to make mushroom burgers from scratch

• Soak 50g cashew nuts in hot water for 20 minutes. Drain.
• Mix 4 tablespoons of chickpea flour with 4 tablespoons of cold water. Stir well with a small whisk or fork while pouring in the water to avoid lumps.
  
• Heat 2 tablespoons olive oil in a frying pan. When hot add the chopped onion and stir fry over a low heat for 10-15 minutes until soft and golden brown.
  
• Add 2 cloves of chopped garlic, stir and fry for 1-2 minutes.
  
• Next add 200g chopped mushrooms. Stir well and fry for 10 minutes until soft. The mushrooms will release a lot of water when cooking but this will evaporate so keep going.
  
• Once the mushrooms are cooked add a tablespoon of miso paste. Stir until broken down and well mixed.
  
• Now add a teaspoon of smoked paprika, a teaspoon mixed herbs and a tablespoon nutritional yeast.
  
• Stir well then remove from the heat.
  
• Preheat your oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non stick baking paper.
• Transfer the mushroom mixture to your food processor and add the cashews, 125g cooked brown rice, 240g beans and 100g wholemeal breadcrumbs. 
  
• Process until smooth, stopping once or twice to scrape the sides down.
  
• Mix through the chickpea flour mixture and season with salt and pepper.
  
• Lightly oil your hands and form the mixture into six burger patties. 
  
• Place on the prepared baking tray and flatten down.
• Bake for 20 minutes, then use a spatula to carefully turn over and bake for a further 10 minutes.
• Serve in buns with your favourite sides.