Mushroom Veggie Burger Recipe -
Mushroom Veggie Burger Recipe
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Mushroom Veggie Burger
See how to make a flavorful veggie burger that’s never dry. See more
  • READY IN 45 mins

Mushroom Veggie Burger

Recipe by  

"This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce."

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Ingredients Edit and Save

Original recipe makes 6 veggie patties Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    45 mins


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
  2. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
  3. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2013

These came out great! I substituted cooked quinoa for the dried bread great for more protein. On the adjusted serving serve to 4, I used 1 cup cooked quinoa.

Most Helpful Critical Review
Sep 11, 2014

These were really different. I don't think they taste like a burger, but more like a patty version of a vegetarian stuffed mushroom. Before being cooked the filling was almost like a mushroom heavy stuffing. Although, I do like that they set up, after they cook, as they cool. I wouldn't recommend this to a meat burger eater, but it might be a different change to someone tired of the flavor and texture of bean burgers. It was a little salty tasting to me, and I didnt love the soft chewy texture, but I think they will all be eaten by someone in my household. I made 1/2 recipe and got 7 patties with a #16 scoop.

Oct 26, 2013

The burger base itself is very delicious, but I needed to double the amount of breadcrumbs for the burgers to be able to stick together. They were still very delicate but handled carefully turned out delicious.

Jan 27, 2014

So good! My husband, who loves meat, and my 15 month old daighter both gobbled this up and loved it! I added extra garlic, oregano and parmesan cheese because we are big on flavor and wow was it good! very easy to make.

Feb 15, 2015

Cooking tip: Really make sure you cook the liquid off of the mushrooms and onions well, otherwise your burgers will be soft/ mushy. Suggestions for enhancing the flavor: 1/4 c tahini paste (adds a nice, nutty complexity to the flavor and helps bond the ingredients), 2Tb Worcestershire sauce (add to mushrooms while cooking), a sprinkle of Garam Masala or Curry (I have enjoyed both). This recipe also makes tasty meatballs for spaghetti-- just bake in small balls!

Jun 18, 2014

To be honest, I wasn't really expecting much from this recipe. But they turned out amazing. I had to make some adjustments because of available ingredients. I used scallions and added a little extra minced onion. I also used about half the amount of mushrooms that the recipe called for. I used 1/3 cups to make each potty. I cooked them on my George Foreman grill for about six minutes. I added a little cheese and left them on the grill for a further minute. I am very happy with this recipe and I will definitely make these burgers again ??

Dec 27, 2014

I have not tried this burger but it is enough like mine that I bet it is really good. Mine was so much like real meat that it was quite satisfying. I had lost my recipe so I was ecstatic to find one very close to mine. One difference is I chop the mushrooms into medium pieces and then fry them until they are golden and leathery. This is what gives them the meaty chewiness. I then add the other ingredients except the oatmeal. I am going to try my recipe with the oatmeal to see if it makes a difference. I don't use cheese in the mix and I add a tablespoon of soy sauce. I never liked the bean burgers that most vegie burgers are made of. They don't taste anything like a hamburger.

Oct 16, 2014

I had already made the meatball version of this recipe (also on Chef John's website) and was absolutely amazing! Even my carnivorous family members loved it! I definitely recommend this recipe as it is.For more protein I sometimes substitute the breadcrumbs with fine bulgur.


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 630 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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