As a young child I was never really a massive fan of burgers – that was until this Mushroom Burger! Because they didn’t really feature in the range of foods we would eat, I never got to explore the range of different vegetarian burgers that you could make, let alone the toppings – from the classic salad to crazy chutneys, it was all unknown territory for me.
When I was growing up Burger King was still reigning supreme in the UK fast food scene. By the time of our one or two visits they had just bought out their first vegetarian burger, but it didn’t do anything to in-still any excitement in my heart for either burgers or fast food. It was dry, quite tasteless, and utterly devoid of any interesting toppings. I couldn’t see the appeal – I was happy with fries and a milkshake. American food hadn’t yet gained full traction in the UK and vegetarian offerings in all restaurants were completely miserly, so the chance of finding a ‘proper’ burger was slim to none.
My Mum did make a delicious ‘nut burger’ (I’ll share the recipe soon!) which we would often pack up for a midday snack sitting on the sandy beaches after an ocean swim and a game of cricket. Getting sand in your food was a real problem of coastal living but it’s one of my fondest food memories! They were full of flavour but still it wasn’t really a burger, because we usually had it sandwiched between pita instead. It was only when I grew up and discovered the internet that my interest in burgers really grew and I started to experiment.
This mushroom burger was the first burger I ever cooked for myself. Lo and behold – it’s stood the test of time, as it’s still my easy ‘go-to’ burger now years later.
The recipe I’m sharing with you today is as far removed from those fast-food burgers as possible. It’s bursting full of flavour, yet with no heavy spicing so it’s suitable to serve to children and anyone with a low spice tolerance. The mushrooms lend that beautiful umami ‘meaty’ flavour, while the cheddar cheese gives pops of strong sharpness and the broccoli lends a subtle ‘bite’ and a taste of freshness. Unlike a lot of vegetarian burgers, the patty holds it shape very well and when panfried the caramelised crust is just drool worthy – it offers a bit of crunch of the outside and then makes way to the soft and juicy inside.
Don’t these mushroom burgers look so delicious and juicy?!
Let’s talk about the ingredients:
I used ordinary white mushrooms when I cooked the mushroom burger this time. As I’m writing this we’re in the middle of a pandemic (Hello, 2020!) and some ingredients are not available. The ordinary white mushrooms work very well for the burger and there is no compromise on flavour. However, my favourite mushrooms happen to be chestnut mushrooms or portobello mushrooms, as they have a deeper, earthier flavour. You can use these instead of any combination of mushrooms you prefer, depending on what’s accessible to you.
As for the cheese, you can leave it out (or add vegan cheese, as I note later on) but it does give a lovely depth of flavour as it offers a sharpness which isn’t found in any of the other ingredients. I choose to use mature cheddar as I love the taste – mozzarella may be too mild here. Growing up in the South-West of England surrounded by fields and farms, the cheddar produced here was the original and the best that there is to offer, so it’s always been a favourite of our family. I really recommend going for a mature cheddar, as extra-mature can be too overpowering whereas mild cheddar doesn’t have the same ‘oomph’.
These Mushroom Burgers are:
- Extraordinarily flavoursome!
- Quick & Easy
- Easy to adapt into a Vegan friendly recipe
- Naturally Nut-Free
- Naturally Soy-Free
- Made with only natural ingredients and packed full of vegetables
- Chockablock full of proteins and nutrients from vegetables
- A truly ‘juicy’ and ‘meaty’ patty
Even a meat eater will absolutely love this mushroom burger on Meatless Mondays. They’ll be coming back for more! This is absolutely not just a recipe for vegetarians. I mean, just look at this deliciousness …
Is this Recipe Vegan? Can it be made Vegan?
This recipe is not vegan as I use eggs as a binding ingredient and have added grated cheese to flavour the patty.
However, you can easily veganize the patty: use a vegan cheese of your choice in the patty – meltability is not really an issue here as it is being used as a flavouring ingredient so any hard vegan cheese will work well.
To replace the egg and bind the patty, use a ‘flax egg’ – 1 tbsp of flaxseed to 2 1/2 tbsp of water. Mix to combine, leave to thicken for a few minutes and then simply use in place of an egg.
Can you bake the Mushroom Burgers?
Absolutely you can! I have chosen to pan-fry my patties as it gives a gorgeous caramelised sear to the sides of the patty which really deepens the depth of flavour. If you bake your patties in the oven they won’t have quite the same caramelisation, but they will still be delicious. Simply brush them with a little oil (olive oil or a neutral vegetable or sunflower oil is good here) and bake at 200 degrees C for 10 minutes, then carefully flip and cook for another 8-10 minutes.
Can you freeze the Mushroom Burgers for later?
Yes you can. I have purposefully made this recipe suitable for only 2 burger patties, but if you’re cooking for more or want to have these burgers ready anytime, you can scale up the recipe.
To freeze the patties, cook them through completely (they are too sticky and fragile to freeze un-cooked), cool them completely and then freeze. I would advice re-heating in the oven rather than in a frying-pan, but it’s up to you.
How to Serve these Mushroom Burgers?
These Mushroom, Potato & Broccoli burgers taste amazing served with any simple salad for an easy lunch. They are surprisingly filling when served alone and it’s unlikely you’ll feel hungry for awhile afterwards!
If you want a heavier meal, opt for classic American sides such as potato fries, sweet potato fries, or homemade onion rings. You can also serve them alongside spicy homemade wedges and Indian style grilled corn on the cob which is rubbed with lemon and chilli powder. For something with a little difference, try crispy avocado fries or polenta chips. They give that delicious much needed complimentary crunch to the meal whilst providing a healthier and show-stoppingly unique option.
As always, if you have any questions please leave them in the comments down below and I will get back to you as soon as possible. If you give this recipe a try I would love to know what you think. Please take a photo and tag @ohmyvegofficial on Instagram or send it to any of my personal media accounts!