Last Updated on March 30, 2025
These Vegan Mushroom Burgers are simple to make, gluten free, and use simple inexpensive ingredients.
I love that I can make a healthier and simple version of a vegan burger at home rather than buying what is available in the stores today.
They almost always have something in them I can’t eat or they just have too much salt.
So with this recipe as well as all my recipes, they all can be easily customized.
Some different ways to customize your burgers
Add different herbs (fresh or dried), such as fresh thyme, basil, oregano, rosemary, sage, chives, or a blend of herbs.
Mix in bread crumbs to the mixture before forming into burgers.
Add in different varieties of canned beans, such as black or lentil beans.
Or why not add a ground nut to the burgers, such as walnuts.
As with all my burgers, they are freezer friendly!
After baking, leave the burgers to cool, place them in a freezer friendly container, and pop them into the freezer for later.
Ingredients needed for the burgers
- Fresh Mushrooms – I like to use a variety of mushrooms for these burgers. The ones that I use the most are the baby portobello mushrooms, shiitake, or the cremini mushrooms. Use your favorite mushroom.
- Liquid Aminos – I use a liquid amino in my burgers. You can substitute this with your favorite soy sauce.
- Flour – I used chickpea flour in the burgers. Chickpea flour is naturally gluten free with a nutty and slightly earthy flavor.
- Real Maple Syrup – Just a little syrup to help balance out all the flavors of the burgers.
- Oats – I have used quick oat or the old fashioned oats in these burgers.
- Onion – Add fresh onion or a onion powder.
- Minced Garlic – I like to use minced garlic in this recipe.
- Seasonings – Italian seasoning, ground fennel, smoked paprika, salt, and pepper.
How to make Vegan Mushroom Burgers
Preheat the oven to 425° F.
Prepare a baking sheet with parchment paper and set aside.
Slice up the fresh mushrooms and onion (if using fresh).
In a large skillet with oil, saute the mushrooms, onion, and garlic.
Once the mushrooms are done, remove from the heat and set aside.
Next, in a medium sized sauce pan, add water, flour, seasonings, and maple syrup, blend until combined, making sure there are no lumps.
Bring everything to a boil, then stir in the oats.
Turn the heat down to low and continue cooking for about 2 to 3 minutes.
The mixture will be thick enough to form into a burger.
Next add the sauteed mushrooms to the oats mixture until well combined.
Remove from the heat, set aside to cool for about 30 minutes.
Once the mixture is cool to the touch, add everything to a food processor.
Pulse until the mushrooms are into small pieces, similar to the size of a pea.
After all the mushrooms are chopped, scoop up the mixture with about 1/3 cup and place onto the prepared baking sheet.
Spread each scoop into burger patties.
Once the baking sheet is full, place it into the oven.
Bake the burgers for about 20 minutes.
Remove the baking sheet from the oven, flip the burgers, and return the baking sheet to the oven.
Bake for additional 15 to 20 minutes.
Check the burger to make sure they are firm, if not return to the oven for an additional 5 minutes until the burgers are firm.
Once the burgers are done, remove from the oven to cool or serve.
Vegan Mushroom Burgers
Equipment
- 1 Food Processor
Ingredients
- 24 oz Tub Fresh Mushrooms I like to use baby portobello, shiitake, or the cremini mushrooms. Use your favorite.
- 2 tsp Minced Garlic
- 1 Onion Fresh or 1 Tbsp of onion powder.
- 2 Tbsp Oil I have used olive or avocado oil in this recipe. The oil is used to saute the mushrooms.
- 2 Cups Water This is used to cook the oats.
- 2 Tbsp Liquid Aminos Can be substituted with soy sauce.
- 2/3 Cups Flour I like to use chickpea flour in this recipe.
- 1 tsp Real Maple Syrup
- 1 tsp Italian Seasoning
- 1/2 tsp Ground Fennel
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 2 Cups Oats I have used old fashioned and quick oats for this recipe.
Instructions
- Preheat the oven to 425° F.
- Prepare a baking sheet with parchment paper and set aside.
- Slice up the fresh mushrooms and onion (if using fresh).
- In a large skillet with oil, saute the mushrooms, onion, and garlic.
- Once the mushrooms are done, remove from the heat and set aside.
- Next, in a medium sized sauce pan, add water, flour, seasonings, and maple syrup, blend until combined, making sure there are no lumps.
- Bring everything to a boil, then stir in the oats.
- Turn the heat down to low and continue cooking for about 2 to 3 minutes.
- The mixture will be thick enough to form into a burger.
- Next add the sauteed mushrooms to the oats mixture until well combined.
- Remove from the heat, set aside to cool for about 30 minutes.
- Once the mixture is cool to the touch, add everything to a food processor.
- Pulse until the mushrooms are into small pieces, similar to the size of a pea.
- After all the mushrooms are chopped, scoop up the mixture with about 1/3 cup and place onto the prepared baking sheet.
- Spread each scoop into burger patties.
- Once the baking sheet is full, place it into the oven.
- Bake the burgers for about 20 minutes.
- Remove the baking sheet from the oven, flip the burgers, and return the baking sheet to the oven.
- Bake for additional 15 to 20 minutes.
- Check the burger to make sure they are firm, if not return to the oven for an additional 5 minutes until the burgers are firm.
- Once the burgers are done, remove from the oven to cool or serve.
