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.
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
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.
The burgers sound great. Can I make ahead and freeze them?
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!
DELISH♥️
I used 1 egg and some flax seeds. Definitely making these again. Thanks for yummiest veggie burger!
Thanks so much for sharing that, Kristi! I’m so glad you enjoyed them! :)
Is the egg solely needed for binding? What happens if we don’t use the egg?
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!
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!
Thanks so much, Traci! YES…aioli is good stuff! ;)
YUM!
:) Katie…you’re awesome!
Can you use egg replacer or flax in place of egg?
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!
These are the most gorgeous veggie burgers I’ve seen! I bet they taste equally as good :)
You are the sweetest, Liz! That made my whole day! :)
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 :)
Thank you, Karista! I hope you love them!
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!
Hope you had a great weekend too, Karen! Thanks so much…I hope you get a chance to try this!
I love the mushroom and soy in this. I bet they taste fantastic. Makes me crave a veggie burger! Beautiful images Caroline. Really!
Thanks, Katie! Yeah, I love the combination of mushrooms with soy sauce!
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.
Thank you, Mary Ann! You are so kind!