Mushroom Veggie Burgers

Two thick homemade veggie burgers stacked on a bun with mustard, lettuce, and tomato.

Prep Time 15

Cook Time 30

Total Time 45

Servings:8 burgers

Author: Lori Rasmussen, My Quiet Kitchen

Meet our favorite homemade veggie burger recipe! With mushrooms, beans, barley, walnuts, thyme, onion & garlic, they have the best, most satisfying flavors and textures! Bake the patties for an oil-free version or pan-sear in oil for a meaty, charred exterior. You can also pre-cook these veggie burgers and reheat on the grill, making them a great vegan option for cookouts!

See Notes for nut-free and gluten-free options.

Ingredients
US Customary | Metric

1 small onion, chopped
16 ounces cremini (baby bella) mushrooms, sliced - or a blend of portobello, shiitake or cremini
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ cup raw walnut halves
1 ¼ cups cooked pearled barley - see Notes for subs
1 cup cooked pinto or black beans - rinsed and drained
1 Tablespoon nutritional yeast
2 Tablespoons vegan worcestershire sauce - see Notes
½ cup panko breadcrumbs
1 teaspoon fine sea salt
black pepper

Instructions

Preheat a large saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms and mostly evaporated, about 15 minutes. Add the garlic, thyme, and smoked paprika, and cook for 2 to 3 minutes more. The mixture should look dry.
Preheat the oven to 400° F, and line a baking sheet with parchment.
In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It's okay to still have small visible pieces of beans and mushrooms.
Form into patties. Using a scant ½ cup of mixture per patty will yield 8 burgers. If desired, brush the patties with vegan worcestershire and sprinkle with black pepper.
Place veggie burgers on the baking sheet, and bake 30 to 35 minutes, flipping at the 15-minute mark. They should be firm and golden brown.
For pan-seared veggie burgers: Preheat a cast-iron skillet over medium heat. Add 2 tablespoon of high-heat cooking oil. Place 2 to 3 burgers in the pan, leaving plenty of room to flip. Cook for about 5 minutes per side or until nicely charred. Transfer to a paper towel-lined plate.

Notes

Gluten-free: Use cooked brown rice, quinoa, or buckwheat instead of barley. You'll also need to use GF bread crumbs and gluten-free, vegan Worcestershire, such as The Wizard's. Or use 1 tablespoon GF tamari and 1 tablespoon balsamic vinegar instead.

Nut-free: Replace the walnuts with ⅓ cup raw sunflower seeds.

Store leftover veggie burgers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw in the refrigerator before reheating on the stovetop or in the oven. They can also be grilled from frozen.

Nutrition