Mushroom Veggie Burgers

Frozen store-bought veggie burgers tend to be very expensive, and are almost all tofu-based. I wanted to see if I could make some at home using a different protein source. This recipe is delicious, and freezes well. I decided to bake the burgers, rather than fry them, and paired them with brown rice and steamed carrots. They could also be enjoyed on a bun like a traditional veggie burger.


  • 2 Tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 cloves garlic, minced
  • 3 green onions, diced
  • 1/2 tsp. cumin
  • 8 oz. fresh mushrooms, diced
  • 1 can (15 oz.) pinto beans, drained and rinsed, then mashed
  • salt and pepper to taste
  • 3-4 Tbsp. flour (approximately)
  • 2/3 cup bread crumbs (approximately)


  • Large skillet
  • Cookie sheet, preferably with 4 raised edges to help contain the bread crumbs
  • Food processor is very helpful but not required


  1. Sautee the onions and garlic in olive oil for 3-5 minutes.
  2. Add green onions, cumin, and diced mushrooms. Stir for another few minutes until mushrooms are soft, adding another 1 Tbsp. olive oil if necessary.
  3. Preheat oven to 350 degrees F.
  4. Add mashed beans, salt, and pepper to the skillet and stir well.
  5. If the mixture feels too wet, add flour about 1 Tbsp. at a time to thicken it. When you scoop the mixture toward the middle of the skillet with your wooden spoon, it should stay in place. If it tries to ooze/run back toward the edges, add more flour.
  6. Remove the skillet from heat.
  7. Grease the cookie sheet. Pour bread crumbs into a shallow bowl or plate.
  8. Shape the mixture into patties. Coat each patty with bread crumbs and arrange on the cookie sheet.
  9. Bake at 350 degrees F for about 20-25 minutes, turning halfway through.


Adapted from “Mushroom Veggie Burger Recipe” by Jolinda Hackett on Food.