Mushroom Veggie Burger Recipe -
Mushroom Veggie Burger Recipe
5 Photos
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."

+ Recipe Box + Shopping List + Menu Print

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.
Kitchen-Friendly View

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.

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 ??

Aug 29, 2014

Delicious! I added a little bit of garlic powder and onion powder to this recipe for extra flavour. Oh and I forgot to add the oats, but... it came out perfect. They were sticky enough to form nice burgers and after frying they became crispy from the outside and meaty inside. Yummy. Thanks for the recipe, I now make this every month.

Aug 21, 2014

Had veggie burgers before and this one is one of the best I have ever made. The flavors are incredibly awesome! The patty had a crust on the outside and it was not mushy on in the inside, it's was firm and so yummy. My patty did not fall apart, I followed the instructions and it came out perfect. I topped my veggie patty with Swiss cheese and a slice of tomato on a whole wheat bun. I also had a side of my spicy sweet potato fries. Yummy! I will make this again.

Aug 19, 2014

Chef John never disappoints!! This was an amazing recipe. I used cooked quinoa instead of breadcrumbs and oat flour instead of the whole oats. AMAZING!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Mushroom Veggie Burger

See how to make a flavorful veggie burger that’s never dry.

Portobello Mushroom Burgers

See how to make the steak of veggie burgers!

Ginger Veggie Stir-Fry

Your favorite veggies stir-fried with a mild garlic, ginger, and soy sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States