Mushroom Burgers

I don’t need my vegetarian burgers to taste like meat. That’s why I love this mushroom burger recipe—it’s not trying to be something it’s not. The flavor of the mushrooms is front and center in these moist, tender and flavorful patties, along with onions and cheddar cheese. Even better, this 30-minute vegetarian recipe is incredibly versatile and easily customizable with your favorite flavors.

Mushroom Burger Ingredients

• Mushrooms: Nearly any type of mushroom will work in this recipe, but heartier choices like portobello, cremini, baby portobello and button mushrooms work best.
• Eggs: Eggs act as a binder for all the ingredients, preventing crumbly burgers. However, you can make this mushroom burgers recipe vegan by substituting flaxseed. To replace two eggs, whisk 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for 5 to 10 minutes, or until a thick gel forms.
• Bread crumbs: Along with the eggs, bread crumbs help to bind the ingredients together and add texture to the burgers. Use store-bought dry bread crumbs, try seasoned bread crumbs for extra flavor, or make homemade bread crumbs. (If you have leftovers, try one of our favorite recipes that use leftover bread crumbs.)
• Cheese: The recipe calls for shredded cheddar cheese, but this is another place where nearly any type of cheese will do. Think pepper jack, mozzarella, provolone or smoked Gouda. For the best flavor, we recommend grating the cheese yourself, but store-bought shredded cheese will also work in a pinch.
• Onion: Fresh onion adds a zesty flavor to these mushroom burgers. When choosing the type of onion to use, go for yellow or white, or for an extra sharp flavor, use red onions. The mild flavor of shallots will also work in mushroom burgers.
• Flour: All-purpose flour is another binder that helps the patties retain their shape. You can also use a gluten-free alternative like tapioca flour instead.
• Seasonings: This recipe features simple seasonings including salt, pepper and dried thyme. You can add in any of your favorite seasonings to adjust the flavor of these burgers to your liking.
• Canola oil: Canola oil is a neutral cooking oil that’s used to cook the burgers. Alternatives include avocado oil, vegetable oil or sunflower oil.
• Whole wheat hamburger buns: We like serving our mushroom burgers on hearty whole wheat buns. Pretzel buns are a yummy alternative, or you could always bake hamburger buns from scratch.
• Toppings: We like to top our burgers simply with lettuce leaves, tomatoes and mayo.

Directions

Step 1: Prep the burgers

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In a large bowl, combine the mushrooms, eggs, dry bread crumbs, shredded cheddar cheese, chopped onion, all-purpose flour, salt, dried thyme and pepper. Shape into four 3/4-inch-thick patties.

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Editor’s Tip: To prevent mushy burgers, saute the chopped mushroom and onion first in a little olive oil before adding them to the patty mixture.

Step 2: Cook the burgers

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In a large cast-iron or another heavy skillet, heat the oil over medium heat. Add burgers and cook until crisp and lightly browned, three to four minutes on each side.

Editor’s Tip: To help the burgers retain their shape, refrigerate the patties for 5 to 10 minutes before cooking.

Step 3: Top and serve

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Serve on buns with lettuce and, if desired, tomato and mayonnaise.

Mushroom Burger Variations

• Add seasonings: This mushroom burger recipe is incredibly versatile. Additional seasonings to consider include minced garlic, onion power, smoked paprika, cayenne pepper or Italian seasoning. For a Tex-Mex spin, replace the dried thyme with dried oregano and stir in 1 teaspoon of taco seasoning. Add a little heat by adding 1/4 teaspoon of red pepper flakes and a dash or two of hot sauce. Or take a trip to the Mediterranean with the addition of 1 tablespoon chopped kalamata olives, 1/4 teaspoon dried oregano and 2 teaspoons finely chopped sun-dried tomatoes.
• Make them gluten-free: For gluten-free mushroom burgers, replace the dry bread crumbs with gluten-free bread crumbs or dry quinoa flakes. Replace the all-purpose flour with tapioca flour or your favorite gluten-free all-purpose flour. Serve on gluten-free buns or lettuce wraps.
• Add some crunch: For added crunch, stir in 1/4 cup of finely chopped walnuts, 2 tablespoons of sunflower seeds or chopped cashews.
• Get creative with toppings: Any of your favorite burger toppings would taste great on these mushroom burgers. Think avocado slices or a dollop of guacamole, caramelized onions, hummus or your favorite cheese. An herbed cheese spread in particular would also be a delicious choice. And of course, don’t forget the dill pickles!

How to Store Mushroom Burgers

Store any leftover cooked mushroom burger patties in an airtight container in the refrigerator for up to three days. These patties easily reheat in the microwave.

You can also freeze cooked patties. Let them cool completely, then wrap burgers individually. Place in a freezer-safe bag or container and freeze for up to three months. To reheat frozen burgers, place on a baking sheet and cook in a 350°F oven for 15 to 20 minutes, or until heated through.

Can you make mushroom burgers in advance?

You can form the mushroom burger patties up to 24 hours in advance. Store, covered, in the refrigerator until ready to cook.

Mushroom Burger Tips

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What do you serve with mushroom burgers?

Any of your favorite hamburger sides pair well with mushroom burgers. We love to serve our burgers with homemade french fries, a big green salad and corn and black bean salad.

Can you bake mushroom burgers?

You can bake these mushroom burgers rather than cooking them on the stovetop. Set the patties on a baking sheet covered with parchment paper or lightly sprayed with cooking spray. Bake in a 400° oven for 30 minutes, flipping halfway through the baking period.