Savory Mushroom Burgers

I’m always on the lookout for a great veggie burger. Most often, homemade patties use a combination of veggies, beans, grains, and spices (check out this earlier post featuring a uniquely delicious beet burger).

This recipe from Love and Lemons caught my attention because it used a mixture of savory mushrooms rather than beans to provide meatiness. And this wasn’t just cooking up a portobello and putting it on a bun. This was chopping up a mixture of your favorite mushrooms and allowing them to slowly cook and absorb the sweet, salty, spicy, tangy flavors of mirin rice wine, soy sauce, sriracha with a dried spices, and balsamic vinegar, prior to being incorporated into the patty. The end-result once everything is blended is a perfect umami burger.

While the burger might be lower in plant protein than patties made with beans, there is plenty of fiber and other nutrients from the mushrooms, onions and garlic, brown rice, and walnuts, all of which have unique health benefits. Fire up your stove and enjoy!


  • 2 tablespoons extra virgin olive oil (optional for sauteeing)
  • 2 shallots, diced
  • 16 ounces mushrooms (can use all standard button mushrooms, or mix shiitake, portobello, oyster, etc.), de-stemmed and diced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon mirin (rice wine) or 1/2 teaspoon pure maple syrup
  • 2 garlic cloves, peeled and minced
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons sriracha (more if desired)
  • 1/2 cup chopped raw walnuts
  • 1/4 cup ground flaxseed
  • 2 cups short-grained brown rice (freshly cooked so it’s sticky). Short grain rice is stickier than long grain, but I have made the recipe with standard brown rice
  • 1 cup panko (Japanese bread crumbs)
  • Worcestershire sauce (vegan variety available) for brushing
  • Burger toppings (I love dijon, grilled onions, and pickles)
  • Salt and pepper


  • Heat oil in medium skillet over medium heat (to omit, use water or veggie broth to saute). Add shallot and saute 1 minute. Then add mushrooms and a pinch of salt (1/4-1/2 teaspoon), and saute until soft and brown (can turn down heat to low-medium if needed), typically about 10 minutes
  • Stir in soy sauce, vinegar, and mirin (or maple syrup). Reduce heat to low and add garlic, smoked paprika, and sriracha. Remove pan from heat and let cool slightly
  • In a food processor or high-speed blender (I used the blender), combine mushroom mixture with walnuts, flaxseed, brown rice, and 1/2 cup panko. Pulse until combined (but don’t over process until mushy)
  • Transfer mixture to a bowl and mix in remaining panko
  • Form into 6-8 balls, then flatten into patties
  • Cook on a grill, saute pan, or panini press/George Foreman grill until crisp on the outside and warm on the inside. Can also try baking at 350 degrees for 10 minutes and broiling on low heat for a few minutes to crisp
  • Serve as desired (with or without a bun and toppings of your choice)
  • Patties will keep in the fridge for a few days prior to cooking
I rolled these into 6 balls prior to flattening into patties