• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
Mushroom and Quinoa Veggie Burger with Chipotle Aioli - this is every meat-lover's favorite veggie burger! This is one you'll want to bookmark!

Mushroom and Quinoa Veggie Burger with Chipotle Aioli

May 26, 2016 By Caroline 22 Comments

Share on X (Twitter)Share on FacebookShare on Pinterest

You know that look you get when you mention veggie burgers to a meat-lover?  Yeah.  I do too.  I get it. There are some veggie burgers out there that even I can’t eat.

But, in my persistent attempts to convince even the most unyielding carnivores that a veggie burger really can be delicious, I’ve made a ton…really…just a ton of veggie burgers over the past couple of years.

I’ve got recipes with black beans, lentils, chickpeas, brown rice…you name it.  They all have their own unique flavors and I do love them, but this is one of those recipes that I know will please everyone.

These burgers, with their mushroom and quinoa base…and a little secret ingredient…are life changing.  I know…that was really dramatic.

Mushroom and Quinoa Veggie Burger with Chipotle Aioli - this is every meat-lover's favorite veggie burger! This is one you'll want to bookmark!

These really are amazing, though. The mushrooms give them such a deep wonderful umami flavor and the quinoa adds great texture along with added protein, fiber and nutrients.

I love adding a bit of tamari sauce to deepen the flavors even more so, but feel free to use soy sauce instead if that’s what you have on hand.

What makes me even more excited about making burgers like this for dinner, is planning how I’m going to top them! I mean, to me, the toppings can be a deal breaker.

You can dress this burger up with your own favorites.  For me, some crisp lettuce, juicy tomato slices, a bite of red onion, some buttery avocado slices and lots of  spicy chipotle aioli create a tower of goodness.

Mushroom and Quinoa Veggie Burger with Chipotle Aioli - this is every meat-lover's favorite veggie burger! This is one you'll want to bookmark!

Mushroom and Quinoa Veggie Burger with Chipotle Aioli - this is every meat-lover's favorite veggie burger! This is one you'll want to bookmark!

Mushroom and Quinoa Veggie Burger with Chipotle Aioli

This is every meat-lover's favorite veggie burger!
Serves: 4 burgers

Ingredients

  • 1 small 4 ounce onion roughly chopped
  • 12 ounces baby bella (crimini) mushrooms wiped clean with a damp paper towel
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 2 teaspoons tamari sauce or soy sauce
  • 1/4 teaspoon dried oregano
  • pinch of kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cooked quinoa see Notes
  • 2 large eggs
  • 1/2 cup whole wheat breadcrumbs
  • 1 tablespoon avocado oil or other high heat oil for cooking
  • Hearty buns, for serving

Chipotle Aioli

  • 3 tablespoons mayonnaise
  • 1 clove garlic minced
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In the bowl or your food processor, add the onions and 1/3 of the mushrooms (stems and all). Pulse in very quick short bursts until the mushrooms are very coarsely chopped. There's a very fine line between coarsely chopped and over processed, so err on the side of too coarse. The mushrooms will break down further once cooked. If any large pieces remain unchopped, add them to the next batch or just break them up later in the pan.
  • Over medium-high heat, pour the olive oil into a large sauté pan. Add the first batch of the mushroom and onion mixture as you continue to process the remaining mushrooms in the same way. Once all of the mushrooms have been processed and sautéed, add the garlic. Continue to cook the mixture just until the bottom begins to brown, signaling that most of the moisture is gone. Add the tamari, oregano, salt and pepper. Remove the pan from the heat and allow to cool.
  • In a medium bowl, beat the eggs until frothy. Add the cooked quinoa and breadcrumbs along with the cooled mushroom mixture. Mix until combined.
  • Divide the mixture into 4 (about 1/2 cup each). Shape into burgers and set aside on a dish or pan.
  • To cook the burgers, I prefer using a cast iron skillet to get a nice charred crust that mimics a grilled burger. Heat the skillet on high. Add the avocado oil and the burgers. Cook on medium high heat for about 5 to 6 minutes on the first side then about 5 minutes on the second side until deep brown.
  • For the aioli, combine all of the aioli ingredients in a small bowl. Top each burger with the sauce.

Notes

To yield 1 cup of cooked quinoa, cook 1/3 cup of dried quinoa in 2/3 cup vegetable broth or water for about 10 minutes, uncovered. Before cooking, be sure to rinse your quinoa well in a fine mesh sieve to remove any saponins, the ingredient that can make quinoa taste bitter.
Print Recipe Pin Recipe

Filed Under: Dinner, Vegetables Tagged With: #FarmhouseHeartyBuns #PepperidgeFarm, ad, aioli, avocado, best veggie burger, chipotle, chipotle chili, easy veggie burger, how to make a veggie burger that tastes like meat, how to make aioli, lettuce, mayonnaise, mushroom, Mushroom and Quinoa Veggie Burger with Chipotle Aioli, Pepperidge Farm, Pepperidge Farm Farmhouse Hearty Buns, quinoa, recipe, red onion, sponsored post, tomato, vegetarian, veggie burger

Previous Post: « Baby Arugula and Strawberry Salad with Feta
Next Post: Blueberry Pie Overnight Oats »

Reader Interactions

Comments

  1. Mary Alice

    February 6, 2021 at 9:50 am

    The burgers sound great. Can I make ahead and freeze them?

    Reply
    • Caroline

      February 7, 2021 at 2:37 pm

      Thanks so much, Mary Alice! That’s a great question. I’ve never tried freezing these particular burgers, but I have frozen others. I do think they’d work well frozen. Just give them a bit more time to cook through. Let me know if you try that!

      Reply
  2. Kristi

    December 7, 2020 at 2:45 pm

    5 stars
    DELISH♥️
    I used 1 egg and some flax seeds. Definitely making these again. Thanks for yummiest veggie burger!

    Reply
    • Caroline

      December 7, 2020 at 8:49 pm

      Thanks so much for sharing that, Kristi! I’m so glad you enjoyed them! :)

      Reply
  3. Arpy

    September 3, 2018 at 11:29 am

    Is the egg solely needed for binding? What happens if we don’t use the egg?

    Reply
    • Caroline

      September 5, 2018 at 11:37 am

      Hi Arpy! Yes, the egg is used for binding the ingredients. I’ve never made this without the egg, so I can’t say, but I’d imagine it may not hold together completely. If you needed this to be vegan, you may want to try using a flax egg (2 tablespoons ground flax + 6 tablespoons water = 2 eggs. Allow to sit for 15 minutes before using). I’d love to hear how it turns out for you!

      Reply
  4. Traci | Vanilla And Bean

    June 10, 2016 at 9:09 am

    One can never, ever, have too many veggie burger recipes in their recipe box, I’m convinced. And oh my Caroline! These look absolutely divine. No doubt you’ve packed in the umami flavor with the tamari and mushrooms! My goodness and that aioli!? Just slather it on everything! Delicious work my dear!

    Reply
    • Caroline

      June 28, 2016 at 4:51 pm

      Thanks so much, Traci! YES…aioli is good stuff! ;)

      Reply
  5. Katie

    May 28, 2016 at 5:33 pm

    YUM!

    Reply
    • Caroline

      June 1, 2016 at 9:07 pm

      :) Katie…you’re awesome!

      Reply
  6. Kristel Petty

    May 27, 2016 at 10:19 pm

    Can you use egg replacer or flax in place of egg?

    Reply
    • Caroline

      June 1, 2016 at 8:59 pm

      Great question, Kristel! I’ve never tested this particular recipe with a flax egg, but I do use it in some of my other veggie burgers and it works perfectly! To create a flax egg, I combine 1 tablespoon ground flaxseed with 3 tablespoons of water. Allow it to sit for about 15 minutes before using. I’d love to hear how it works for you!

      Reply
  7. Liz

    May 27, 2016 at 6:35 pm

    These are the most gorgeous veggie burgers I’ve seen! I bet they taste equally as good :)

    Reply
    • Caroline

      June 1, 2016 at 8:49 pm

      You are the sweetest, Liz! That made my whole day! :)

      Reply
  8. Karista

    May 27, 2016 at 9:28 am

    I adore veggie burgers and I so agree, not all veggie burgers are created equally delicious. These however look fantastic! Definitely adding this to my summer burger list! Happy long weekend :)

    Reply
    • Caroline

      June 1, 2016 at 8:48 pm

      Thank you, Karista! I hope you love them!

      Reply
  9. Karen @ Seasonal Cravings

    May 27, 2016 at 6:51 am

    I’m not usually a veggie burger kinda gal but you make it look so tasty I might have to try it. I’ll bet the onions and the tamari add a lot of flavor to the burger. Happy Memorial Weekend to you!

    Reply
    • Caroline

      June 1, 2016 at 8:45 pm

      Hope you had a great weekend too, Karen! Thanks so much…I hope you get a chance to try this!

      Reply
  10. Katie | Healthy Seasonal Recipes

    May 27, 2016 at 6:34 am

    I love the mushroom and soy in this. I bet they taste fantastic. Makes me crave a veggie burger! Beautiful images Caroline. Really!

    Reply
    • Caroline

      June 1, 2016 at 8:44 pm

      Thanks, Katie! Yeah, I love the combination of mushrooms with soy sauce!

      Reply
  11. Mary Ann | The Beach House Kitchen

    May 26, 2016 at 8:02 pm

    I know what you mean about veggie burgers Caroline. This one sounds so deliciously different.I love the chipotle aioli too. I’ll definitely need to give it a try. Your photos are absolutely beautiful.

    Reply
    • Caroline

      June 1, 2016 at 8:40 pm

      Thank you, Mary Ann! You are so kind!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Holiday Favorites!

This Loaded Hummus is a great crowd-pleasing appetizer, but the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It's great for snacking, lunches and dinners. Naturally vegan and gluten-free. From @tasteLUVnourish
This decadent Baked Mushrooms and Fontina Dip recipe is a super easy crowd pleaser! Made with white wine and some fresh thyme, this cheesy dip has amazing flavor! | @tasteLUVnourish
Hippie Chocolate Bark - dark chocolate loaded with fruits, nuts and seeds. Tips on how to create chocolate bark with just one baking sheet. | @tasteLUVnourish on TasteLoveAndNourish.com
Bump your pumpkin bread up a notch with this Bourbon Glazed Orange Spiced Pumpkin Bread. Fall flavors that will make your mouth super happy, but with a bit less sugar and with heart-healthy fats. Easy, quick and perfect for breakfast, snacks or even dessert! From @tasteLUVnourish #pumpkin #bread #bourbon #glaze #orange #spice #fall #autumn #quickbread #easy #healthy #recipe #tasteloveandnourish #virtualpumpkinparty
Armenian Easter Bread Rounds (Choereg) - we love this brioche-like bread so much, we make it all year round! | @tasteLUVnourish on TasteLoveAndNourish.com
Almond Cookies - chewy on the inside and crisp on the outside, these are my favorite cookie! Naturally gluten free. | @tasteLUVnourish

See More...

Copyright © 2025 TASTE LOVE AND NOURISH