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Recipe revamp: Meatless burgers

Need a change from the regular burger routine? Look no further, as this revamped meatless mushroom burger will be a hit with vegetarians and meat-eaters alike.

Meatless burgers

Meatless mushroom patties

Serving size 6–8


  • Approximately 6 cups chopped mushrooms (use a combination of shitake, portobello and cremini mushrooms)
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cooked brown rice
  • Vegetable stock
  • 1 cup cooked black beans
  • 1 large egg, lightly beaten
  • 1 packed tablespoon fresh thyme
  • 1 packed tablespoon chopped Italian parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup panko bread crumbs
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon kosher salt

Meatless burgers


  1. Cook the brown rice per the package instructions, and let it cool. Replace the water with vegetable stock for the best flavour.
  2. In a large skillet, add 1/4 cup of water, the shallots and garlic. Cook over medium heat until the water has evaporated.
  3. Rough-chop the mushrooms using a food processor on the pulse setting.
  4. Add the mushrooms to the skillet, and drizzle with the olive oil. Mix in the salt and pepper, then cook over medium heat, stirring occasionally until the mushrooms are tender and the water released has evaporated.
  5. Remove from heat, and set aside to cool.
  6. In a large bowl, add the black beans, and mash them lightly with the back of a spoon. Mix in the rice, mushroom mixture, egg, thyme, parsley, Parmesan and bread crumbs.
  7. Form into burger patties, and pop them into the fridge for at least 1 hour to help them set.
  8. Cook the patties in a non-stick pan (add a teaspoon of olive oil only if necessary) for approximately 5 minutes per side or until browned. Vegetarian burgers have a tendency to fall apart, so try to flip the patties only once while frying.
  9. Serve with your favourite burger toppings.

Check out another great meatless burger recipe >> 


Feel free to reach for the ketchup and mustard to top these burgers, but to fully showcase the earthy mushroom flavour and nutty texture, why not try something new? How about spreading garlic mayo on a whole-wheat chia bun, adding a burger, Swiss cheese, and grilled onions and then topping it all with baby spinach leaves? Or what about dropping a patty into a pita with hummus and feta crumbles? Have fun experimenting, as the possibilities are virtually endless!

More meatless dinner ideas

Recipe revamp: Lasagna
Recipe revamp: Chili
Meatless Monday: Vegan sausage stir-fry

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