Meatless Mushroom Burger

60 minutes

serves 6

I know everyone and their mother is obsessed with the Impossible Burger, myself included, but I wanted to create my own version of this that I could make at home. There are 2 reasons for this: 1) I can’t afford fancy meatless substitutes on the reg, and 2) I want to know exactly what ingredients are going into my meatless burger. This mushroom burger is the answer to my personal DIY Impossible Burger prayers. I do want to preface: I am not a veggie burger fan. Veggie burgers are not usually in my lineup of go-to dishes, as I find the grassiness and dryness to be a sad substitute for the ground beef alternative. However, I don’t think this mushroom burger really falls in that dry, sad veggie burger category. The mushrooms have a toasty, meaty quality to them, which makes this a way better option to substitute for ground beef, if we must. I also jazz up the burger mixture with red wine vinegar, charred and slightly caramelized onions, salt and pepper. Then, I add my binding agents: toasty quinoa flour and flax seeds. The end result is as close to meat as meatless can get. 

This isn’t my first rodeo in the mushroom burger game. I also have a delicious Caribbean  a ground beef and mushroom burger, served with sweet potato “buns” and a mango salsa. The reason I used mushrooms in that recipe was to cut the amount of ground beef I used in half, without compromising flavor. Try it if you don’t believe me! It’s a great way to reduce ground beef intake without being *completely* meatless. 

Ok, back to this recipe. I’ve made this burger a multitude of times. My favorite way to serve it is with a slice of chèvre (creamy goat cheese) and topped with some charred and slightly caramelized onions. The burger serves its best without buns, and instead with crispy roasted potatoes and a salad. If you are vegan, skip the cheese and top with avocado, onion and sesame seeds. Or, make a dairy-free version of my avocado “aioli,
 all you have to do is sub a dairy-free yogurt of your choice for the Greek yogurt in the recipe.

You can watch the video below for an idea of the texture of this burger, which IMO is fuegggo.

5 from 10 Reviews


Adjust Servings
1 white or sweet onion
1cup portobello mushrooms
2cloves garlic
1tbsp red wine vinegar
2tsp Salt
1 1/2tsp onion powder
1/3cup flax seeds
1/2cup quinoa flour
Olive oil