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Home » Recipes » Main meals

Vegan mushroom burgers

April 6, 2021 by Mandy Mazliah 6 Comments

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vegan mushroom burgers with sweet potato wedges on blue plate
Mushroom burger with sweet potato wedges on blue plate

Incredibly delicious and easy to make, these vegan mushroom burgers are packed full of umami flavour. A delicious dinner that the whole family can enjoy.

vegan mushroom burgers with sweet potato wedges on blue plate

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.

vegan mushroom burgers with sweet potato wedges on blue plate

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

ingredients for mushroom burgers

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
Mushroom burger with sweet potato wedges on blue plate

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.

Mushroom burger with sweet potato wedges on blue plate

Kid friendly

These burgers are great for children. All three of mine love these - the first mushroom recipe I've found that is totally kid approved here.

These mushroom burgers would also be good for older babies or toddlers or those doing baby led weaning.

I would recommend waiting until your baby has mastered chewing. You should also leave out the miso paste and the salt for young babies.

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

Pin vegan mushroom burgers for later

Mushroom burger with sweet potato wedges on blue plate

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.
    chickpea flour paste in blue bowl
  • 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.
    onions in pan
  • Add 2 cloves of chopped garlic, stir and fry for 1-2 minutes.
    onions and garlic in pan
  • 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.
    mushrooms in pan
  • Once the mushrooms are cooked add a tablespoon of miso paste. Stir until broken down and well mixed.
    mushrooms and miso paste in pan
  • Now add a teaspoon of smoked paprika, a teaspoon mixed herbs and a tablespoon nutritional yeast.
    mushrooms and spices in pan
  • Stir well then remove from the heat.
    fried mushrooms in pan
  • 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. 
    mushroom burger mix in food processor
  • Process until smooth, stopping once or twice to scrape the sides down.
    mushroom burger mix in food processor
  • Mix through the chickpea flour mixture and season with salt and pepper.
    mushroom burger mix in white bowl
  • Lightly oil your hands and form the mixture into six burger patties. 
    uncooked mushroom burgers on baking tray
  • 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.

If you've made this recipe please a leave a star rating and comment below. Thank you

vegan mushroom burgers with sweet potato wedges on blue plate

Mushroom burgers

Delicious and easy vegan mushroom burgers that are packed full of umami flavour. Delicious with all your favourite sides and kid approved.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Soaking time 20 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine British
Servings 6
Calories 257 kcal

Equipment

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

Ingredients
 
 

  • 50 g cashews soaked in hot water for 20 minutes
  • 4 tablespoons chickpea gram flour
  • 4 tablespoons cold water
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 200 g mushrooms chopped
  • 1 tablespoon miso paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon mixed herbs
  • 1 tablespoon nutritional yeast
  • 125 g cooked brown rice
  • 240 g cooked aduki beans 1 standard UK tin, or use black beans or kidney beans
  • 100 g wholemeal breadcrumbs
  • salt and pepper

Instructions
 

  • 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 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 125g cooked brown rice, the drained cashew nuts, 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.

Nutrition

Calories: 257kcalCarbohydrates: 33gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 236mgPotassium: 391mgFiber: 5gSugar: 4gVitamin A: 171IUVitamin C: 3mgCalcium: 62mgIron: 3mg
Keyword mushroom burgers
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Reader Interactions

Comments

  1. Amy Grace

    October 28, 2024 at 11:05 pm

    I just made these and they turned out great! They are rigid enough to hold up like a cookie, and have a slightly crisp exterior with a great taste. I baked them all and will be freezing them cooked, so I will report back how they handle reheating.

    Reply
    • Mandy Mazliah

      October 29, 2024 at 1:16 pm

      Glad you liked them Amy!

      Reply
  2. Nigel Galashan

    August 21, 2022 at 12:36 pm

    Thanks very much for this recipe. These burgers are great. Without knowing the ingredients it would be hard to tell what’s in them. There is a lot happening flavour-wise, and that’s cool!

    Reply
    • Mandy Mazliah

      August 21, 2022 at 8:57 pm

      Glad to hear that you enjoyed them Nigel

      Reply
  3. Islay

    April 11, 2021 at 2:14 pm

    5 stars
    I made a variation of these today & everybody loved them. It’s a great recipe Mandy!-thank you.
    I used shiitake m, red kidney beans, red onion & some soy & they came out great.-
    Wouldn’t have thought to put this mixture altogether. but I highly recommend others give it a go. Healthy & delicious.

    Reply
    • Mandy Mazliah

      April 11, 2021 at 4:00 pm

      Thank you so much Islay - I'm so happy to hear that you enjoyed them

      Reply
5 from 1 vote

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