Delicious vegan mushroom veggie burger Recipe

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Last summer, Lauren and I spent an entire Saturday testing different veggie burger recipes in our little kitchen. It was one of those perfect days where the windows were open, the breeze smelled like fresh grass, and we were barefoot, laughing, and dancing around the kitchen. After a few “almost good” attempts, we finally hit on a burger that made both of us stop and say, “Okay, wait — THIS is it.” Lauren loves how hearty and "meaty" the mushrooms make it feel, and honestly, Cassidy always asks for these anytime we’re planning a cookout or casual dinner night. It's the kind of recipe that feels like a little victory every time we make it.

Ingredients:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups (about 225 g) finely chopped cremini or white button mushrooms
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1 ½ cups cooked brown rice
1 (15 oz) can black beans, drained and rinsed
¾ cup rolled oats
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
Optional: fresh herbs like parsley or cilantro for extra flavor

Instructions:

Sauté the veggies:

Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for about 4–5 minutes, stirring occasionally, until it’s soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Cook the mushrooms:

Add the chopped mushrooms to the pan. Sprinkle in the salt, pepper, smoked paprika, cumin, and chili powder. Cook everything together for about 8–10 minutes, stirring often, until the mushrooms have released their moisture and start to brown slightly.

Mash the beans:

While the mushrooms are cooking, add the black beans to a large mixing bowl. Use a fork or potato masher to mash them up, leaving some pieces chunky for a good texture.

Mix it all together:

Once the mushroom mixture is done, add it to the bowl with the mashed beans. Stir in the cooked brown rice, rolled oats, tomato paste, soy sauce (or tamari), and any fresh herbs if you’re using them. Mix everything really well until combined — it should hold together when you press it with your hands.

Form the patties:

Using your hands, form the mixture into 6–8 patties, depending on the size you like.

Cook the burgers:

Heat a little more olive oil in a skillet over medium heat. Cook the patties for about 5–6 minutes per side, until they’re nicely browned and heated through. Be gentle when flipping them — they’ll firm up as they cook!

Serve:

Serve your mushroom veggie burgers on toasted buns with your favorite toppings — we love crisp lettuce, juicy tomatoes, avocado slices, and a big dollop of vegan mayo.

We honestly can’t even count how many times these mushroom veggie burgers have saved our dinner plans. They’re the kind of meal that feels hearty enough for even the biggest appetites, but still leaves you feeling light and happy afterward. Cassidy loves loading hers up with pickles and extra mustard, while Lauren swears by a slather of chipotle vegan mayo and a handful of microgreens.

Making these together has become a little ritual for us — something we look forward to when we need an easy, feel-good meal that tastes like way more effort than it actually is. If you try them, we hope you have the same kitchen dance parties we do — because the best food, in our opinion, always starts with a little bit of music and a lot of love.