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+ servings
5 from 1 vote
Savory Mushroom Burgers
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
These hearty vegan mushroom burgers are made with a savory blend of sautéed mushrooms, white beans and tahini, grilled up to perfection and topped with a rich and creamy tahini cheese sauce.
Course: Sandwich
Cuisine: American
Servings: 6
Calories: 520 kcal
Author: Alissa
Ingredients
For the Burgers
  • 1/2 cup brown rice
  • 1 cup vegetable broth
  • 2 tbsp. olive oil, plus a little more
  • 1 onion, diced
  • 1 lb. white button mushrooms, cleaned, stemmed and coarsely chopped
  • 3 garlic cloves, minced
  • 1-14 oz. can cannellini beans, drained and rinsed
  • 1 cup panko breadcrumbs
  • 1/4 cup tahini
  • 1/4 cup nutritional yeast flakes
  • 2 tbsp. white wine vinegar
  • 2 tbsp. ground flax seeds
  • 1/2 tsp. dried thyme
  • salt and pepper to taste
For the Tahini Cheese Sauce
For Serving
  • 6 burger buns
  • lettuce
  • tomato
  • onions, sautéed onions go great here
Instructions
Make the Burgers
  1. Place brown rice and vegetable broth into a small saucepan and place over high heat. Bring to a boil, lower heat, cover and allow to simmer until rice is fully cooked and water is absorbed, 40-45 minutes. Remove from heat and allow to sit, covered, 5 minutes more.
  2. While rice cooks, coat the bottom of a large skillet with 2 tablespoons of olive oil and place over medium heat. Add onion and cook until softened, about 5 minutes. Push onions to the side of skillet and add mushrooms in an even layer. Allow to cook until tender and lightly browned, about 4 minutes, flip and cook until lightly browned on opposite sides, about 4 minutes more. Add garlic to skillet and flip everything a few times. Cook about 1 minute more and remove from heat.
  3. Place cooked rice, mushroom mixture, beans, panko breadcrumbs, tahini, nutritional yeast, vinegar, flax seeds, thyme, salt and pepper into food processor bowl. Pulse everything a few times to mix. Do not overblend. Mixture should be moist, but firm enough to shape into patties. Add a bit more panko if mixture seems too moist.
  4. Coat the bottom of a large skillet with a bit of olive oil and place over medium heat. Working in batches, shape mixture into patties and place in hot skillet, being careful not to overcrowd the skillet. Cook about 5 minutes on each side, until browned, lightly pressing down on the tops of patties, and then drawing the sides in with a spatula to help shape the patties during cooking.
Make the Tahini Cheese Sauce
  1. Whisk all ingredients together in a small bowl, thinning with as much water as needed to achieve desired consistency.
Serve
  1. Stuff patties into buns and top with toppings of choice.
Recipe Notes

If you don't have a food processor or don't feel like busting one out, you can get away with mixing everything by hand. Be sure to chop the mushrooms very finely and mash the beans lightly with a fork or potato masher. The burgers will be a bit more crumbly when cooked, but I actually prefer it this way.

Nutrition Facts
Savory Mushroom Burgers
Amount Per Serving (1 burger)
Calories 520 Calories from Fat 176
% Daily Value*
Fat 19.6g30%
Saturated Fat 3g15%
Sodium 665mg28%
Potassium 961mg27%
Carbohydrates 66.7g22%
Fiber 14g56%
Sugar 7.5g8%
Protein 22.8g46%
Calcium 180mg18%
Iron 10.1mg56%
* Percent Daily Values are based on a 2000 calorie diet.