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Mushroom Garlic Burger

Our Mushroom Garlic Burger is so juicy and mouthwatering, you won't believe your senses! Heads will be spinning, trying to wrap their brains around this savory and flavorful Bistro style burger served on a homemade baguette bun.

Prep Time: 90      Completion Time: 10      Serving Size: 6 patties


1/2 cup Vegenaise
2 tsp Sriracha hot sauce

4 T olive oil, divided 2 & 2

1 1/2 cup Portobello mushrooms, cubed
1 whole head of garlic, minced
1 tsp liquid smoke

1 can black beans, cooked and drained

1/2 cup Panko bread crumbs
1/4 cup whole wheat flour
1/4 cup red onion, diced
1/2 a red pepper, diced
2 tsp cracked black pepper
1 tsp salt
1 tsp Porcini mushroom powder
1 tsp smoked paprika
1 tsp ketchup
1 tsp mustard


In a small bowl whip together the Vegenaise and Sriracha sauce and refrigerate.

Mince garlic before getting started, it's a lot of garlic!

In a large sauté pan heat half of the olive oil over medium heat. Add garlic and mushrooms, sauté for 5 minutes, add liquid smoke and simmer until most of the moisture has reduced. Remove from heat and let cool.

In a large bowl, using a potato masher, mash the cooked black beans. Mix in sautéed mushrooms and garlic, then set aside.

Combine the remaining ingredients in another bowl, making sure they are thoroughly combined. Using a wooden spoon, incorporate the bread crumb mixture into the black bean mixture. Form into patties, place on a cookie sheet, cover and refrigerate for 1 hour.

Using the same pan you fried the mushrooms and garlic in, heat up the other half of olive oil over medium heat. Remove patties from refrigerator and fry for 4 minutes on each side.

Serve with creamy Sriracha sauce, lettuce, tomatoes and onion. Enjoy!

Side Notes:
Wipe mushrooms clean with a damp towel as appose to washing them under water, this will help prevent them from becoming mushy and soggy.

Sauté onions with the burgers instead of serving them raw.

Toast the bun!

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