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Mushroom Veggie Burgers

Mushroom Veggie Burgers
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Mushroom Veggie Burgers are a delicious and satisfying alternative to traditional meat patties, perfect for a wholesome meal any day of the week. These plant-based burgers combine the rich umami flavor of fresh mushrooms with hearty beans and grains, ensuring each bite is packed with flavor and nutrition. Whether you’re cooking for a casual dinner or hosting a barbecue, these versatile burgers can be baked, pan-seared, or grilled to perfection. Plus, they are easy to customize with your favorite toppings, making them a hit with everyone at the table. Enjoy this healthy yet indulgent dish that will keep you coming back for more.

Ingredients

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  • 1 small onion, chopped
  • 16 ounces cremini (baby bella) mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ cup raw walnut halves
  • 1 ¼ cups cooked pearled barley
  • 1 cup cooked pinto or black beans, rinsed and drained
  • 1 tablespoon nutritional yeast
  • 2 tablespoons vegan Worcestershire sauce
  • ½ cup panko breadcrumbs
  • 1 teaspoon fine sea salt
  • black pepper

Instructions

  1. Start by preheating a large sauté 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. Then add the garlic, thyme, and smoked paprika, cooking for another 2 to 3 minutes until dry.
  2. While cooking the vegetables, preheat your oven to 400° F. Line a baking sheet with parchment paper to prevent sticking.
  3. In a food processor, pulse the walnuts until coarsely crumbled. Add the sautéed vegetable mixture along with barley, beans, nutritional yeast, Worcestershire sauce, panko breadcrumbs, salt, and pepper. Process until well incorporated but still chunky.
  4. Using about a scant ½ cup of mixture per patty will yield approximately eight burgers. If desired, brush each patty with vegan Worcestershire sauce and sprinkle with black pepper.
  5. Place your formed veggie burgers on the baking sheet. Bake for 30 to 35 minutes total; flip them halfway through at about 15 minutes. They should turn firm and golden brown when done.
  6. For those who prefer pan-searing: preheat a cast-iron skillet over medium heat. Add 2 tablespoons of high-heat cooking oil. Cook 2 to 3 burgers at once for about 5 minutes per side or until nicely charred. Transfer them to a paper towel-lined plate to drain excess oil.

Nutrition

Find it online: https://yummybitezone.com/mushroom-veggie-burgers/