Mushroom Veggie Burgers

Mushroom Veggie Burgers

Years ago, on a family trip to Vegas, my brothers and I were exploring and somehow found ourselves at The Venetian around lunchtime with our parents stuck in a meeting (I believe). The combination of being super hungry, not knowing which restaurants were good, not wanting to go to some chain restaurant that we already had back home and let’s be honest, not having any money landed us at The Grand Lux Cafe. It wasn’t until we were seated that we realized it was pretty much a different iteration of Cheesecake Factory. 😛

Anyway, my brother ordered a mushroom burger, not knowing that it was actually a veggie burger. I don’t know if we were just that hungry, but the burger was the best thing any of us ordered. In our memories, the mix of mushrooms were diced small enough to form a patty but large enough that you still could feel the texture of the mushrooms. The patty seemed to be made entirely of mushrooms and yet it held together like a burger. And the flavor – the flavor was all roasted mushroom umami. {NOTE: I will not claim any of this to actually be the case with this dish at TGLC. Remember, we were hungry, and memories of food can get a little blurred when you’re hungry.}

For years my brother and I set about trying to recreate our memories of this dish. These Mushroom Veggies Burgers are my take on those memories.

The mushrooms are diced and cooked down so that they’re soft but still maintain a bit of chewy mushroom texture (use firmer mushrooms to achieve this). Then they’re formed into patties using just a bit of egg and tapioca flour – enough to bind but not enough for their textures or flavors to be present. Next they’re thrown in a pan until firm in the middle and brown and crisp on the outside (crispy mushrooms? can I get an amen?!). I finished them off with a simple but delicious roasted tomato mayo. Totally optional, but I think it’d make any burger even awesomer. Because awesomer is a thing. As are sentence fragments.

Mushroom Veggie Burgers 

White Chocolate Matcha Pie – Grain Free 

Prep time
5 mins
Cook time
20 mins
Total time
25 mins

Author: Joy @ The Joyful Foodie
Serves: 10-12 burgers


For the mushroom burgers:

  • 2 lbs mushrooms (see note)
  • 1 egg
  • 1 Tbs tapioca flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • salt and pepper to taste
  • olive oil for cooking


  1. Dice the mushrooms.
  2. Heat 1-2 Tbs olive oil in a large skillet over medium-high heat.
  3. Cook the mushrooms for 5-10 minutes or until softened and cooked through but still maintain a bit of chewy texture (or until your desired doneness)
  4. Remove mushrooms from heat and allow to cool.
  5. Add garlic, onion, dill and salt + pepper to taste. Mix, check for seasoning and adjust if needed.
  6. Add egg and tapioca and mix until thoroughly combined.
  7. Heat olive oil in a skillet over medium/med-low heat.
  8. Spoon mushroom mixture into skillet, forming into the shape of burger patties.
  9. Cook for 3-5 minutes on one side or until mushrooms are browned and crisp. The patties should maintain their shape when flipped.
  10. Gently flip burgers and cook for an additional 3-5 minutes on the second side.
  11. Repeat until you’ve cooked all the mushroom mixture.
  12. Serve immediately.

Notes* For the best results, you want strongly flavored and firm textured mushrooms. Try portobello, shiitake, porcini or trumpets.

{NOTE: For the roasted tomato mayo I simply sliced a pound of tomatoes in half, drizzled with olive oil and salt and slow roasted them for about 4 hours at 275F. Once they were done I threw them in the blender with half a cup of mayo (I used my favorite vegan mayo.) That’s it!}

It’s National Burger Month, and the bloggers of Foodie Extravaganza are helping you celebrate by dishing up some awesome burgers for every palate. Check out what everyone else is cooking up below. Special thanks for Stacy of Food Lust People Love for hosting!

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month by
serving up burgers of all kinds.

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