Easy Mushroom Veggie Burgers
Savor the rich, earthy flavors of these Easy Mushroom Veggie Burgers—perfect for a quick, wholesome, and satisfying meal. Packed with a hearty blend of finely sautéed mushrooms, protein-rich black beans, and nutty rolled oats, these plant-based patties are bound together with a flaxseed mixture for a nutrient-dense twist. Infused with smoky paprika, cumin, and a dash of soy sauce or tamari, each bite delivers a delightful umami kick. Ready in under 40 minutes, these vegan burgers are pan-seared to golden perfection and are ideal for weeknight dinners or backyard cookouts. Pair with fresh buns and your favorite toppings like creamy avocado, crisp lettuce, or tangy pickles for a customizable, crowd-pleasing dish that’s as nutritious as it is delicious! Perfect for those seeking a healthy mushroom burger recipe or an easy vegetarian dinner idea, this is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Baby Bella or White Button Mushrooms
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, finely chopped
- 2 units Garlic Cloves, minced
- 1 cup Cooked Black Beans, rinsed and drained
- 1 cup Rolled Oats
- 2 tablespoons Ground Flaxseed
- 3 tablespoons Water
- 1 tablespoon Soy Sauce or Tamari
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Prepare the flaxseed mixture to serve as a binding agent by combining the ground flaxseed and water in a small bowl. Stir well and let it sit for about 5 minutes to thicken.
Clean and finely chop the mushrooms. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the mushrooms and cook for about 5-7 minutes until they release their moisture and soften. Transfer to a large mixing bowl.
In the same skillet, add another tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes, or until fragrant and lightly golden. Add this mixture to the mushrooms.
Add the black beans to the mixing bowl and use a fork or potato masher to partially mash them, leaving some texture intact.
Stir in the rolled oats, soy sauce or tamari, smoked paprika, ground cumin, salt, pepper, and the thickened flaxseed mixture. Mix everything thoroughly until a cohesive dough forms. Allow the mixture to rest for 5-10 minutes for the oats to absorb excess moisture.
Divide the mixture into four equal portions and shape each portion into a burger patty about 1/2 inch thick.
Heat a non-stick skillet or griddle over medium heat. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and heated through.
Serve the mushroom veggie burgers on buns with your favorite toppings such as lettuce, tomato, onion, avocado, and condiments.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 10.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
