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You can make a mushroom burger patty that’s hearty, flavorful, and holds together beautifully with just a few simple ingredients.
Making a mushroom burger patty is easier than you think, and once you try it, you might just ditch the store-bought veggie burgers for good.
Because mushrooms are naturally meaty and full of umami, they make the perfect base for a homemade mushroom burger patty that even carnivores will love.
In this post, we’ll walk you through exactly how to make a mushroom burger patty from scratch, cover the best mushroom varieties to use, and share tips to keep your patties from falling apart on the grill or in the pan.
Let’s get right into it.
Why Make a Mushroom Burger Patty From Scratch?
When you make a mushroom burger patty at home, you control every single ingredient, which means no fillers, no weird preservatives, and no soggy textures.
A homemade mushroom burger patty is also incredibly versatile, so you can season it however you like and even add in other veggies or grains to change up the texture.
Plus, mushrooms are packed with nutrients like B vitamins, potassium, and antioxidants, so every mushroom burger patty you make is not only delicious but also good for you.
And let’s be honest, there’s something deeply satisfying about biting into a juicy mushroom burger patty that you crafted with your own two hands.
1. Choose the Right Mushrooms for Your Mushroom Burger Patty
The first step to making a great mushroom burger patty is picking the right mushrooms, and not all mushrooms are created equal when it comes to texture and flavor.
Cremini mushrooms, also known as baby bellas, are a fantastic choice because they have a firm texture and a deeper, earthier flavor than white button mushrooms.
Portobello mushrooms are another top pick, especially if you love a rich, meaty taste that really shines in a mushroom burger patty.
You can also mix in shiitake mushrooms for an extra savory kick, or even oyster mushrooms if you want a slightly more delicate texture.
For the best results, I recommend using a combination of cremini and portobello because they bring both moisture and structure to your mushroom burger patty.
2. Prep Your Mushrooms the Right Way
Before you start cooking, you’ll need to clean your mushrooms properly so your mushroom burger patty doesn’t end up gritty or waterlogged.
Instead of rinsing them under water, which can make them absorb too much liquid, wipe each mushroom clean with a damp paper towel or a soft brush.
Once they’re clean, chop the mushrooms into small pieces, but don’t make them too tiny because you still want some chunky texture in your final mushroom burger patty.
Then, you’ll want to sauté the chopped mushrooms in a hot pan with a little olive oil or butter until they release their moisture and start to brown.
This step is crucial because getting rid of excess water is the secret to a firm, non-soggy mushroom burger patty that holds its shape.
Step-by-Step Guide: How to Make a Mushroom Burger Patty
Now that your mushrooms are prepped, it’s time to actually assemble your mushroom burger patty, and the process is surprisingly straightforward.
Here’s a simple, foolproof method to make a mushroom burger patty that’s crispy on the outside and tender on the inside.
1. Sauté the Mushrooms with Aromatics
Heat a large skillet over medium-high heat and add a tablespoon of olive oil or butter.
Once the pan is hot, toss in your chopped mushrooms along with some finely diced onion and a couple of minced garlic cloves.
Cook everything for about 8 to 10 minutes, stirring occasionally, until the mushrooms have released all their liquid and that liquid has mostly evaporated.
This is when the mushrooms start to caramelize and develop that deep, savory flavor that makes your mushroom burger patty so irresistible.
Season the mixture with salt, pepper, and a dash of smoked paprika or soy sauce for an extra layer of umami.
Then, remove the skillet from the heat and let the mixture cool for a few minutes so it’s easier to handle.
2. Bind Your Mushroom Burger Patty with The Right Ingredients
To make a mushroom burger patty that doesn’t crumble, you need a good binder, and there are a few options that work really well.
Cooked brown rice or quinoa is a great choice because it adds bulk and a chewy texture to your mushroom burger patty.
You can also use breadcrumbs or oats, but if you’re gluten-free, just swap in gluten-free breadcrumbs or almond flour.
Add one beaten egg to help everything stick together, or use a flax egg (one tablespoon of ground flaxseed mixed with three tablespoons of water) as a vegan alternative.
In a large bowl, combine the cooled mushroom mixture with your chosen binder, the egg, and a handful of grated cheese if you like it extra rich.
Stir everything until it’s well combined, then taste the mixture and adjust the seasoning before you form your patties.
3. Form and Chill Your Mushroom Burger Patties
Now comes the fun part, shaping your mushroom burger patty.
Scoop about a half-cup of the mixture into your hands and gently press it into a patty shape about three-quarters of an inch thick.
If the mixture feels too wet, add a little more breadcrumbs, and if it feels too dry, add a splash of water or olive oil.
Place the formed patties on a parchment-lined baking sheet and pop them in the fridge for at least 30 minutes.
Chilling your mushroom burger patty is a game-changer because it helps the ingredients set together and prevents them from falling apart during cooking.
Best Cooking Methods for a Mushroom Burger Patty
Once your patties are chilled, it’s time to cook them, and there are a couple of great ways to get that perfect golden crust.
Pan-frying is probably the most common method because it’s quick and gives you a nice crispy exterior on your mushroom burger patty.
Heat a couple of tablespoons of oil in a skillet over medium heat, then add your patties and cook for about 4 to 5 minutes per side.
Don’t overcrowd the pan, and let each mushroom burger patty get a good sear before you flip it.
You can also bake your mushroom burger patties in the oven at 375°F for about 20 minutes, flipping halfway through, which is a hands-off option.
If you’re feeling adventurous, you can even grill them on a well-oiled grill grate, but just be gentle when flipping so they don’t break apart.
1. Tips to Prevent a Crumbly Mushroom Burger Patty
The number one complaint people have when they make a mushroom burger patty is that it falls apart, but you can easily avoid that with a few simple tricks.
Make sure you cook the mushrooms long enough to evaporate all the moisture, because excess water is the main culprit behind a crumbly mushroom burger patty.
Also, don’t skip the chilling step, as it’s essential for helping the patty hold together when it hits the hot pan.
And when you flip your patties, use a thin spatula and be patient, let them cook until they’re well-browned on one side before attempting to turn them.
If your mixture still seems too loose, add another tablespoon of breadcrumbs or a bit more flax egg to firm it up.
So, How Do You Make a Mushroom Burger Patty That’s Perfect Every Time?
You make a mushroom burger patty that’s perfect every time by following the simple steps we’ve outlined above.
Start with the right mushrooms, sauté them until all the moisture is gone, and bind them with hearty ingredients like rice or oats.
Then, form your patties, chill them, and cook them slowly over medium heat until they’re golden and crisp.
Making a mushroom burger patty is all about managing moisture and giving the ingredients time to set, so don’t rush the process.
With a little practice, you’ll be whipping up delicious mushroom burger patties that are juicy, flavorful, and hold together better than anything you’d buy at the store.
So grab some mushrooms and try making your own mushroom burger patty tonight because your taste buds will thank you.