Savory Mushroom Burgers

Mushroom Burger on a Cutting Board with Stack of Plates and Glass of Iced Tea in the Background

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Sandwich

Cuisine: American

Servings:

Calories: 520kcal

Author: Alissa

Ingredients

For the Burgers

½ 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
¼ cup tahini
¼ cup nutritional yeast flakes
2 tbsp. white wine vinegar
2 tbsp. ground flax seeds
½ tsp. dried thyme
salt and pepper to taste

For the Tahini Cheese Sauce

¼ cup tahini
2 tbsp. nutritional yeast flakes
1 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tsp. maple syrup or agave
2-3 tbsp. water

For Serving

6 burger buns
lettuce
tomato
onions, sautéed onions go great here

Instructions

Make the Burgers

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.
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.
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.
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

Whisk all ingredients together in a small bowl, thinning with as much water as needed to achieve desired consistency.

Serve

Stuff patties into buns and top with toppings of choice.

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