Whether you are vegan, vegetarian or flexitarian this mushroom based burger will satisfy anybody’s burger craving with its great umami flavour, meat-like texture and light char. It is a whole food alternative to all those trendy fake meat products and a lot more budget friendly.
Fake Meat vs Homemade Vegan Burger
Trying to find a great vegan burger can be hard especially when you are trying to avoid all these fake meats. Beyond Burger and Impossible Burger sound great with their meat-like texture and 20 grams of protein in one patty, but it is still highly processed food. I don’t think anybody eats a burger to be healthy, but if you had the choice wouldn’t you rather eat a burger with natural ingredients? Fake meats are mainly pea, rice and soy protein based but there are no vegetables. They also have a lot of added fat coming from canola and refined coconut oil. The mushroom burger may contain almost equal amounts of fat but those come from healthy ingredients such as nuts and seeds. It is also one of your five a day as it contains mushrooms. A lower protein content is something you have to deal with when something is natural and not based on protein powder. The homemade burger patty is also much less expensive especially when you manage to buy the ingredients on sale and make a big batch. I roughly estimated that all the ingredients for making six burger patties not including spices but whole packages of nuts, onions and garlic cost 8.84€ whereas two Beyond Meat burger patties cost 6.56€, that is a 1.81€ price difference per patty.
The Vegan Mushroom Burger
This mushroom burger recipe (Original Recipe in German) I saw on German television and overall it looked great. It didn’t try to be meat, it just tried to be a great vegan burger. The TV cook even made vegan mayo, but I have yet to test this one so I wouldn’t recommend it yet. He also added caramelized onions which seemed a bit too extra. I really loved this burger it had great flavour and no mushy texture. I exchanged the walnuts with cashews and the sunflower seeds with pine nuts, because that was what I had on hand and it turned out great. Although to make it more budget friendly I will probably skip the nuts next time. You don’t expect to bite into something textured in a burger, do you? The burger sauce was also nice and paired well with the burger. Overall I would highly recommend this recipe although it was relatively time consuming. It would be a great idea to make maybe even a double batch when finding fresh mushrooms on sale and freezing leftover patties, which works extremely well. This way when you crave a burger all you need are the fresh ingredients to assemble and you are good to go. You can even make a burger salad to cut down on your carbs.
Vegan Mushroom Burger
Changes I made to the recipe in parenthesis
• 450 gr mushrooms (500 gr brown mushrooms)
• 1 onion
• ¼ tsp garlic powder (2 cloves of minced garlic)
• 1 small bunch parsley (cilantro)
• 30 gr sunflower seeds (pine nuts)
• 40 gr walnuts (cashews)
• 35 gr breadcrumbs (less than)
• 65 gr quick oats
• ½ tsp paprika
1. Slice the onions and mushrooms, then sauté the onion until translucent before adding the mushrooms. When the mushrooms have lost most of their moisture add the garlic and sauté until fragrant. Set everything aside to cool.
2. Add all of the patty ingredients to a food processor except for the breadcrumbs and pulse, scraping down the sides in between. Add more seasoning should you need to. Pulse just enough to get everything to come together not until its completely smooth. Should it be too wet to shape burger patties add some breadcrumbs, should it be too dry you can add some water. It should hold together like a meat patty. Sprinkle some breadcrumbs on the outside of the patty to keep it from sticking to your work surface.
3. Fry the patty in a little vegetable oil until golden brown and assemble the burger. Freeze any leftovers with a sheet of parchment paper in between.
• 4 tbl vegan mayo
• 4 tbl tomato ketchup
• 1 tbl balsamic vinegar (red vine vinegar)
• 1 tsp mustard
• 100 gr finely chopped pickles (I used less)
Mix all the ingredients above to make the burger sauce. Apply it to both or just one side of the burger bun.
• Vegan burger buns
• Sliced onions or caramelized onions
• Arugula or lettuce (I used romaine)
1. Construct the burger according to personal preference.
2. Serve with fries, baked potato wedges or a mixed salad.
Overall this is a delicious vegan burger I will make again and keep them in the freezer for a quick meal or to dress up a salad. As a vegan alternative it immensely lowers environmental impact in comparison to meat and is not a processed food. If looking for a fake meat alternative this might be a good option to try, although it does not try to resemble meat. Have a wonderful day and enjoy a vegan burger!