Hearty Mushroom Burgers Recipe

Hearty Mushroom Burgers Recipe
Heather Nicholds, C.H.N.

This is a great veggie burger recipe to take the place of store-bought burgers.

They’re easy to make, and they have a really rich flavor and hearty texture.

Hearty Mushroom Burgers Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes 12-15 burgers

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I actually had a comment on youtube that they were quite meat-like – that wasn’t what I was going for, but if you’re looking for that then give them a try!

I find the tamari/soy sauce adds a rich savory flavor, but you can swap for sea salt if you don’t have any soy sauce on hand (and saute the mushrooms briefly rather than marinate them).

code –>


  • 2-3 cups brown button mushrooms, chopped
  • 1 Tbsp tamari (soy sauce)
  • 1 cup toasted buckwheat (kasha)
  • 1 lemon, zested and juiced
  • 1 Tbsp tamari (soy sauce)
  • 2 Tbsp tahini (or any other nut/seed butter)
  • 1 Tbsp thyme, fresh or dried
  • 1 Tbsp ground cumin
  • 1-2 cloves garlic, pressed


  1. Chop the mushrooms up to be very small. The easiest is to put them in a food processor. Toss them with a bit of tamari, and let them sit while you get the buckwheat cooking.
  2. Cook the buckwheat in 2 cups of water with a pinch of salt, bringing it to a boil then turning down to low to simmer for 10-15 minutes.
  3. Once the buckwheat is cooked, stir it in with the mushrooms. Then mix in the rest of the seasonings.
  4. Turn on the oven, toaster oven or BBQ to heat up to about 350 degrees F. You can do higher on the BBQ, just keep an eye on them since they’ll cook faster.
  5. Put the mixture on a parchment-lined cookie sheet in burger shapes. Put in the oven at 350 degrees F, for about 40 minutes.


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