Mushroom-Quinoa Veggie Burgers with Special Sauce

Mushroom-Quinoa Veggie Burgers with Special Sauce

1 Review
From: May 2019

These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large portobello mushroom, gills removed, roughly chopped
  • 1 cup no-salt-added canned black beans, rinsed
  • 2 tablespoons unsalted creamy almond butter
  • 3 tablespoons canola mayonnaise, divided
  • 1 teaspoon ground pepper
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon garlic powder, divided
  • ½ teaspoon salt
  • ½ cup cooked quinoa
  • ¼ cup old-fashioned rolled oats
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 4 whole-wheat hamburger buns, toasted
  • 2 leaves green-leaf lettuce, halved
  • 4 slices tomato
  • 4 thin slices red onion


  • Prep

  • Ready In

  1. Place mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, paprika, ½ teaspoon garlic powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.
  2. Meanwhile, whisk ketchup, mustard and the remaining 2 tablespoons mayonnaise and ¼ teaspoon garlic powder in a small bowl until smooth.
  3. Shape the mushroom mixture into 4 patties.
  4. Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  5. Serve the burgers on buns with the special sauce, lettuce, tomato and onion.
  • To make ahead: The burger patties and special sauce can be made in advance. Prepare through Step 3; cover and refrigerate separately for up to 24 hours.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 394 calories; 20 g fat(2 g sat); 9 g fiber; 46 g carbohydrates; 12 g protein; 51 mcg folate; 4 mg cholesterol; 7 g sugars; 0 g added sugars; 974 IU vitamin A; 4 mg vitamin C; 122 mg calcium; 3 mg iron; 659 mg sodium; 561 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 fat, 2½ starch, ½ lean protein, ½ vegetable

Reviews 1

July 01, 2019
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By: Lisa Valente
These were so easy to make (seriously, I didn't even get out a cutting board I just ripped the mushroom) and so delicious! The mushroom adds a really nice hearty flavor. I accidentally added the quinoa and oats to the food processor so my burgers were smooth but next time I would leave them out for a heartier texture. My husband and toddler loved them too. They also stick together really well, which has always been my problem with homemade veggie burgers. Will definitely make again.
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