Easy Homemade Mushroom Burgers
Mushroom burgers are a delicious, nutritious, and eco-friendly alternative to traditional beef burgers. These homemade patties are packed with flavour and have a meaty texture that satisfies your cravings without using meat. Easy to make with simple ingredients, this recipe is perfect for vegetarians, flexitarians, or anyone wanting to reduce their environmental impact while enjoying a classic burger experience.
Read on to discover how to make juicy, flavourful mushroom burgers that everyone will love.
My mushroom burger patties
These mushroom burger patties are packed with flavour and so satisfying. Who says you need meat to make a good burger? Not me. With their hearty texture, rich umami taste, and a crispy golden finish, these vegetarian mushroom patties prove that you can enjoy a delicious, meat-free burger without missing out.
The recipe is adapted from Taste of Home, but I’ve made a few tweaks to bring even more savoury depth to the patties. They hold together beautifully, making them perfect for stacking in your favourite burger bun or serving with a fresh side salad.
Whether you’re vegetarian, cutting back on meat, or just looking to try something new, these homemade mushroom burger patties are a must-try.
Why mushrooms are a great substitute for meat
Finely chopped mushrooms are a fantastic substitute for minced meat in vegetarian and plant-based cooking. When cooked down, mushrooms develop a rich, savoury flavour and a texture that closely resembles minced meat. This makes them an ideal choice for creating hearty, satisfying meals without using meat.
One of the reasons mushrooms work so well in place of mince is their natural ability to absorb flavours. When seasoned well, they carry herbs, spices, and sauces beautifully, blending seamlessly into dishes where you’d typically use ground beef or pork. The texture is surprisingly convincing, especially when the mushrooms are finely chopped. They hold their shape well when cooked and develop a meaty consistency that makes them perfect for mushroom meatballs or Bolognese, where texture really matters.
This makes mushroom-based patties a great option for anyone who’s looking to reduce their meat intake but doesn’t want to compromise on mouthfeel or satisfaction. However, mushrooms don’t need to be finely chopped to be a great meat substitute. I love the “meatiness” when they are thickly sliced and thrown in my mushroom stroganoff.
Whether you’re making mushroom burger patties, vegetarian Bolognese, taco fillings, or even meat-free meatballs, mushrooms bring a comparable bulk and bite that you’d expect from meat.
Mushroom burgers: a healthier, more sustainable alternative
This easy mushroom burger recipe combines simple, wholesome ingredients to create a delicious and satisfying meat-free burger alternative. Made with finely chopped mushrooms, red onion, Worcestershire sauce, paprika, garlic powder, wholemeal spelt flour, dry breadcrumbs, salt, pepper, and an egg to bind, these mushroom burger patties deliver rich flavour and a hearty texture without relying on meat.
Mushroom burgers allow you to enjoy the comfort of your favourite foods, like juicy, flavour-packed burgers, without the health risks and environmental impact associated with traditional beef or pork burgers. By choosing mushrooms as the star ingredient, you reduce your intake of saturated fats and cholesterol. This supports better heart health and overall wellbeing.
From an environmental perspective, mushroom burgers are a sustainable choice. Growing mushrooms requires significantly less water and land than raising livestock. It also produces far fewer greenhouse gas emissions. Every mushroom-based meal you enjoy helps lower your carbon footprint and supports a more eco-friendly food system.
Incorporating mushroom burgers into your diet is a simple way to eat more sustainably without sacrificing taste or satisfaction. Perfect for vegetarians, flexitarians, or anyone looking to reduce meat consumption, these mushroom burger patties offer a delicious, guilt-free alternative that is good for you and good for the planet.
Things to consider when cooking with mushrooms
Mushrooms are a versatile and nutritious ingredient for plant-based cooking, but there are some important factors to keep in mind when using them, especially in recipes like mushroom burger patties.
One key aspect is that mushrooms release a lot of water during cooking. To prevent soggy patties, it is essential to sauté the mushrooms thoroughly with onions or other aromatics until most of the moisture evaporates. This process concentrates their flavour and helps the patties hold together without becoming watery.
Seasoning is another crucial point. Since mushrooms absorb flavours well, consider marinating or cooking them with strong seasonings early on to maximize taste. Mushrooms have a naturally mild, “meaty” flavour that benefits from a boost of spices and herbs to make the taste more robust. In this recipe, paprika, garlic powder, Worcestershire sauce, salt, and pepper to enhance the earthy notes and create a rich, satisfying flavour profile.
Texture is equally important. Finely chopping mushrooms replicates the texture of minced meat, giving your mushroom burger patties that classic meaty bite.
Following these tips makes cooking with mushrooms easier and more rewarding, letting you create moist, flavourful, and perfectly textured mushroom burger patties every time.
Making the mushroom patties: binders and cooking tips
To make mushroom burger patties that hold together and have great texture, a good balance of binding ingredients is essential. In this recipe, oats, breadcrumbs, egg, and cheese work together to bind the patties while complementing the mushroom flavour.
The oats provide gentle structure without overpowering the mushrooms, while the egg acts as a natural binder, bringing the mixture together. A fairly small amount of shredded cheese, such as cheddar, adds moisture and a subtle richness that pairs beautifully with the mushrooms.
After mixing all ingredients, refrigerate the formed patties for at least a couple of hours. Chilling firms up the mixture, helping the patties keep their shape during cooking and allowing flavours to meld for a tastier bite.
I cooked mine on a hob using a frying pan, but they could also be grilled for a lovely smoky flavour. Avoid overcooking to prevent dryness, as mushrooms can become dry quickly if cooked too long or at high heat. The mushrooms and onions are already cooked, so you are really just re-heating to allow the ingredients to meld together. Cook the patties over medium heat until a golden crust forms on each side and they are heated through. This method ensures juicy, tender patties with a satisfying exterior texture.
Customise your mushroom burgers: spice variations and dietary swaps
One of the best things about this mushroom burger recipe is how easily you can customise it to suit your taste and dietary needs. Experiment with different spices to create unique flavour profiles. Try adding smoked paprika, cumin, fresh thyme, or parsley to tailor the patties to your preference.
If you prefer a cheeseless version or need to avoid dairy, swap the cheddar for vegan cheese alternatives such as plant-based cheddar, cashew-based cheese, or nutritional yeast for a cheesy, savoury flavour. For cheese lovers looking for variety, mild mozzarella, gouda, or pepper jack are great options in place of cheddar.
To make the recipe gluten-free, replace the wholemeal spelt flour and breadcrumbs with gluten-free flour blends and gluten-free breadcrumbs. You can also omit oats or substitute them with ground flaxseed or chia seeds as effective binders. These simple swaps make the mushroom burger patties accessible for many dietary restrictions without compromising taste or texture.
With these versatile adjustments, you can enjoy homemade mushroom burgers perfectly tailored to your lifestyle and preferences.
The perfect burger bun for your mushroom burgers
Making your own burger buns from scratch is worth the extra effort, especially when paired with hearty homemade mushroom burger patties. Though somewhat time-consuming, baking fresh buns guarantees flavourful bread that complements the savoury patties perfectly.
Buns made from wholesome flours like spelt and graham flour add a nutty depth and sturdy texture that hold up beautifully against juicy mushroom burgers. No more soggy, bland store-bought bread. Plus, homemade buns give you control over ingredients, letting you avoid unnecessary preservatives and additives.
For the ultimate burger experience, try my spelt and graham flour burger buns. They are a perfect match for these mushroom patties and sure to impress family and friends alike.
That said, mushroom burgers are delicious even without a bun. You can serve them wrapped in lettuce leaves, alongside grilled vegetables, or simply on their own with your favourite sides, such as crispy French fries or homemade chunky chips.
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Spinach & ricotta lasagne rolls
Spicy roasted vine tomato soup
Chilli sin carne (vegetable chilli)
Mafaldine pasta with creamy tomato sauce
Easy Homemade Mushroom Burgers
Ingredients
- 120g (2 cups) mushrooms
- 1 red onion
- 2 tbsp oil (I used olive)
- 2 tsp Worcestershire sauce
- ½ tsp ground paprika
- ¼ tsp garlic powder
- 2 tbsp flour (I used wholemeal spelt)
- 30g (heaped ⅓ cup) breadcrumbs
- 20g (¼ cup) oats
- ½ tsp salt
- ½ tsp pepper
- ½ tsp oregano
- 40g (1½ oz) cheddar cheese (grated/shredded)
- 1 egg (large - approx. 60g)
Instructions
- Chop the mushrooms and onion into small pieces.
- Heat 1 tbsp oil and fry off the onion and mushrooms until most of the liquid has evaporated, and they have nicely browned.
- Add the Worcestershire sauce, paprika and garlic and cook for a further minute. Remove from the heat and allow to cool.
- In a large bowl, add the breadcrumbs, oats, salt, pepper, oregano and cheddar cheese, stirring just until everything is combined.
- Beat an egg and then pour into the dry ingredients along with the mushroom/onion mixture. Stir until well combined.
- With your hands, scoop the mixture into three balls. Press together so that the mixture sticks together and place on a tray lined with baking paper. Gently shape the mixture into a round and flatten slightly.
- Place in the fridge for at least three hours.
- When ready, heat 1 tbsp oil and gently fry the patties for a couple of minutes on either side.
- Serve in a soft burger bun with mayo, lettuce and tomatoes. Enjoy!
Notes
