In the spirit of eating healthier, I’ve been making more plant-based recipes and last weekend, I attempted something a little more ambitious: vegetarian mushroom burger!
(Yes, bean-based vegetarian burgers ones are common but they give me flatulence. Ahem.)
Verdict? I loved it!
The mushroom texture and flavour tasted amazingly close to meat. I was worried the burger wouldn’t hold its shape but nope, mine was fine even without refrigeration. Add some nice condiments like cheese, cucumbers, cherry tomatoes and sauces like mayo and sriracha sauce, and you won’t even know it’s vegetarian!
In making any dish, I typically research and compare dozens (at least) of recipes and make my own deduction from comparing the theories before road-testing them. Here are observations that will ensure success for your mushroom burger!
Which type of mushrooms to use?
I used a combination of fresh mushrooms and reconstituted dried shitake mushrooms. I figure shitake’s intense umami would benefit the burger. But I was worried the shitake would be too overpowering, so I only used a normal mushroom:shitake ratio of 5:1. The shitake flavour was quite mild, to my surprise, so I think this can be upped to 5:2 for an even more intense flavour.
I also heard that hericium mushroms or “Lion’s Mane” makes a good alternative. It has “a flavor and texture similar to lobster or crab and is stringy, meaty, and delicate. Once cooked, it’s slightly chewy, tender, and juicy.” In other words, the perfect meat replacement for burgers! You try and let me know lah 🙂
Boosting the umami
I am trying to keep my sodium levels low, so I added only a little salt and cheddar cheese to add the savoury flavour. But I believe you can experiment with umami agents like miso and stronger-flavoured cheese to transform your burger into a real umami bomb! I like to keep my flavour profile singular (e.g. not too many competing tastes), but please feel free to add spices such as thyme, oregano, cumin, etc.
For texture, you can also try adding in chopped nuts. Start with soft nuts like walnut and see how you like it, before experimenting with harder ones. Pistachios should also be delicious!
Will my burger fall apart in the pan?
In a lot of recipes I read, people were worried about whether the mushroom burger patty would fall apart or hold its shape. Mine didn’t. I think this has to do with a few things – you have to blend the mushrooms enough to be grainy yet not pasty, and you must use enough binding agents. I used wheat flour, breadcrumbs and egg to bind the mushroom paste after I’d blended it.
More burger recipes
Try my delicious chicken burger with a twist!
Mushroom Burger (Vegetarian)
Equipment
- Mixing bowl, nonstick pan
Ingredients
- 200g brown and white field mushrooms
- 50g dried shitake mushrooms
- 50g cheddar cheese, grated
- 1-2 eggs, beaten
- 1-2 tbs flour
- 2 tbs breadcrumbs
- Salt and pepper
- 2 Shallots, minced
- 1 garlic clove, minced
- Oil for shallow pan frying
Instructions
- Soak shitake mushrooms in hot water about 1 hour or until soft. Chop roughly.
- Roughly chop brown and white mushrooms
- Heat up 1 tbs oil. Saute shallots and garlic until soft, not brown. You don't want your burger to taste bitter!
- Add brown and white, and shitake mushrooms and a bit of salt to draw out the moisture. Cook until mushrooms are lightly brown.
- In a food processor, blend mushrooms until mixture achieves a rough pasty consistency. You want the mixture to remain a little grainy yet sticky to help form a patty later.
- In a mixing bowl, add salt and pepper. cheddar, flour and breadcrumbs. Add one egg first - you may not need up to two eggs. Use your judgement to see the wet consistency.
- Shape into burger patties nearly 1cm thick. The burger needs to be thick enough to ensure the middle remains moist when you fry the outside. (See recipe notes)
- Heat up oil in nonstick pan and fry on both sides for a few minutes until outside is crispy. Serve with condiments of your choice. Bon appetit!
Notes
Mushroom Burger (Vegetarian) - Quick FAQ
1. How do you make a vegetarian mushroom burger taste like meat?
To make a vegetarian mushroom burger taste closer to meat, use mushrooms that are naturally high in umami such as shiitake or Lion’s Mane. Combining fresh mushrooms with rehydrated dried shiitake boosts flavour depth. Adding savoury ingredients like cheese, miso, or aromatic herbs can also enhance the meaty taste.2. What are the best mushrooms to use for vegetarian burgers?
A combination of fresh mushrooms and dried shiitake mushrooms works well because shiitake adds strong umami flavour. Lion’s Mane mushrooms are another excellent option as they have a naturally stringy, tender texture that resembles meat or seafood when cooked.3. How do you stop a mushroom burger from falling apart?
To prevent a mushroom burger from breaking, ensure the mushrooms are blended into a grainy mixture rather than a smooth paste. Using enough binding ingredients such as flour, breadcrumbs, and eggs helps the patty hold its shape during cooking.4. Do mushroom burgers need refrigeration before cooking?
Mushroom burger patties can hold their shape without refrigeration if the mixture contains enough binding agents and is not overly wet. However, chilling the patties can make them firmer and easier to handle if your mixture feels soft.5. How do you increase umami flavour in vegetarian burgers?
Umami flavour can be boosted by adding ingredients like dried mushrooms, miso paste, aged cheese, or savoury sauces. Using flavourful mushrooms such as shiitake naturally enhances the savoury profile without needing excessive salt.6. Can you make mushroom burgers with low sodium?
Yes, mushroom burgers can be made with low sodium by relying on natural umami ingredients such as mushrooms, herbs, and small amounts of cheese instead of heavy salt or processed sauces. This helps maintain flavour while keeping sodium levels lower.7. What ingredients help improve the texture of vegetarian mushroom burgers?
Binding ingredients like wheat flour, breadcrumbs, and eggs help create structure in mushroom burger patties. Chopped nuts such as walnuts or pistachios can also add texture and bite.8. Are mushroom burgers healthier than meat burgers?
Mushroom burgers are generally lower in saturated fat and can be higher in fibre and nutrients, depending on the ingredients used. They are a popular option for people looking to eat more plant-based meals while still enjoying burger-style dishes.9. What toppings go well with mushroom burgers?
Popular toppings for mushroom burgers include cheese, cucumbers, cherry tomatoes, mayonnaise, and spicy sauces like sriracha. Fresh vegetables and balanced sauces help complement the savoury mushroom flavour.10. Can mushroom burgers be made without beans or legumes?
Yes, mushroom burgers can be made without beans or legumes by using mushrooms as the main ingredient combined with binding agents such as flour, breadcrumbs, and eggs. This is a good alternative for people who find bean-based burgers difficult to digest.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.