The Best Homemade Mushroom Burgers

The best Homemade Mushroom Burgers I’ve ever made, with two types of mushrooms, a crispy burger patty, spicy garlic mayo, and grilled halloumi.

If you’re a fan of mushrooms, then this mushroom burger is the recipe for you! It’s packed with flavour, umami, and texture -just like how every good burger should be.

Homemade Mushroom Burgers

These homemade mushroom burgers are made from two types of mushrooms that get cooked over a high heat until they’re nutty and caramelised. We’ve also got garlic and thyme running through the burgers along with some chopped walnuts for texture.

These mushroom burgers are mushroom-y beyond belief, with every bite filled with an abundance of mushrooms. The burger patties get coated in breadcrumbs before being pan fried which creates the perfect crispy crust for quite the textural sensation.

These are the BEST mushroom burgers

I am exhausted of being served a slice of portobello mushroom pretending to be a mushroom burger. There are not enough condiments or edible accessories in the world to make this happen. So it seemed only fitting to create a mushroom burger that was actually a burger made from mushrooms.

These homemade mushroom burgers are as generous with their mushrooms as they are with their flavour. We’re not skimping out on anything here. Every bite tastes of rich and earthy shrooms in all their glory.

The seasonings are light and subtle but enough to enhance the flavour of the mushrooms even more. Which makes them the star of the show, and deservingly so.

We’re using two types of mushrooms!

I always like to use a combination of mushrooms in my recipes, or at the very least two varieties. This adds to the texture, flavour, and umami-ness.

For these burgers I’m using chestnut mushrooms (baby bella) and shiitake, which are two of my all time favourites. You can, however, use any alternative mushroom that you like as I appreciate both of these may not be accessible for all.

An important part of any veggie burger is the ‘binding‘

All of the above can be used for binding burgers, either alone or in combination. The binding is integral for a creating a good burger as it provides the necessary structure to avoid the dreaded ‘smoosh’.

In other words, the utter diabolical flattening that many veggie burgers succumb to as soon as they’re placed under any pressure. So, choosing your binding agents is incredibly important. For this recipe I’ve used cannellini beans and vital wheat gluten (not pictured).

Beans in general are also effective binders but they’re generally too soft to be used alone. Vital wheat gluten is a protein flour derived from wheat that’s used in making seitan. It is a brilliant binding agent and adds an additional 5g of protein per burger.

Homemade mushroom burger serving suggestions

I like to serve these crispy homemade mushroom burgers with:

• My Homemade Burger Buns – and make sure to toast them!
• A spicy garlic mayonnaise – recipe included in the full recipe at the end and it only takes 1 minute to make!
• Rocket and grilled halloumi
• Pickled onions

On the side, I always serve burgers with seasoned chips/fries. There’s just no other option, burgers and fries have a relationship that will never face separation (in my house, anyways).

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

• Mushrooms – I like to use chestnut mushrooms (baby bella) and shiitake, but feel free to use any that you like
• Miso paste – this is a fermented soy bean paste that adds savouriness and umami
• Mushroom sauce – this is a vegetarian oyster sauce alternative that also adds savouriness and umami. I get mine from my local East Asian supermarket
• Cannellini beans – I’ve just used a tin of these, but you could technically use any beans you like
• Vital wheat gluten – this is a protein flour derived from wheat that’s used to make seitan. It binds the burgers together, but there are quite a few other alternatives that are more panty friendly that I’ve included in the recipe

The KEY tips for making these Homemade Mushroom Burgers

1. Caramelise the mushrooms – cook these over the highest heat, without salt, and in batches to prevent them from releasing water. We want them to smell nutty and caramelise for maximum flavour
2. Chill the burger mix before coating in breadcrumbs – this allows them to firm up which makes them easier to handle when dunking in the flour paste and breadcrumbs

How to make Homemade Mushroom Burgers

First let’s start by making the burger mix

1+2) Start by cooking the chestnut mushrooms over a high heat until nutty and caramelised. Then, set aside in a separate bowl

3+4) Repeat the cooking process with the shiitake mushrooms. Once caramelised, add in the onion, garlic, thyme, and the cooked chestnut mushrooms

5) Sauté for a further 1-2 minutes to cook the onion and garlic

6) Mash the cannellini beans along with the miso and mushroom sauce

7+8) Next, add in the mushroom mixture along with the walnuts and vital wheat gluten and mix well to combine

9+10 ) Shape the mixture into 6 burger patties and place onto a lined tray. Pop the tray into the fridge to chill for at least 60 minutes. These can be kept refrigerated for up to 5 days

Now let’s coat the mushroom burgers in breadcrumbs

1+2) Take the chilled burger patty and dunk into the flour and water paste. Use a fork to lift it up and allow any excess to drip off

3+4) Place the burger into breadcrumbs and toss to coat as evenly as possible

5+6) Pan fry the burgers for a few minutes on either side until golden brown and crispy. Carefully tilt the pan to help the sides crisp up too

7) Finally, once golden and crispy, transfer to a paper towel lined tray to absorb any excess oil

Finally, assembling the mushroom burgers

1+2) Start by layering up a toasted bun base with a generous spread of spicy garlic mayo, along with some rocket and grilled halloumi

3+4) Then, top with the crispy mushroom burger and some pickled onions. Finish with the burger lid, which has also been toasted and spread with a little bit more of the spicy mayo

Frequently asked questions

How long will these mushroom burgers keep? What’s the best way to store them?

Both the uncooked and cooked burgers can be kept in the fridge for up to 5 days. Store in an air tight container or on the baking tray covered with clingwrap.

Can these homemade mushroom burgers be frozen?

Yes, I currently have a batch in the freezer myself. I recommend pan frying them first and allowing them to cool completely. Then place onto a baking tray lined with baking paper and freeze for around 2 hours.

After 2 hours the burgers can be placed into a freezer safe bag or container and they won’t stick together. To reheat, bake or air fry at 160’C for 15 minutes or until sufficiently heated through.

Can these burgers be cooked on a grill or barbecue?

To grill these, I’d recommend skipping the breading as it tends to burn on the grill. Instead, pan fry the burger mix without the breadcrumb coating or the flour paste. Once pan fried they can then be cooked for a second time on a barbecue or grill.

Can these burgers be air fried or baked?

They can, but keep in mind they won’t crisp up as much as pan frying. The breadcrumb coating does also become a bit drier and firmer. Brush the burgers with oil all over and bake/air fry at 180’C, baking will take around 20-22 minutes whilst air frying will take approx. 15 minutes.

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

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Until then, happy cooking!