mushroom and kale burgers (vegan)

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Savory mushroom and kale burgers are rich in umami mushroom flavor with the texture of bulgur, almonds, and power-packed kale. These baked, plant-based burgers are best if chilled for a few hours before baking, so they are well-suited for making a day ahead.

A mushroom burger in a bun with mayo, tomato, lettuce, and red onion.

why you need this recipe

Veggie burgers are at their best when they provide complex flavors, bites of texture, and satisfaction beyond the bun. This burger recipe doesn't rely on potatoes or beans as a binder and places mushrooms firmly at the front along with kale. We got burger-binder creative with this one and loved the results.

Try these delightful patties with your favorite condiments like vegan aioli, mayo, or quick-pickled onions. Primo!

Here’s what’s going on in these tasty burgers.

ingredients

Mushrooms – Mushrooms can make tricky burger ingredients because they have a lot of moisture. I’ve had the best success using button mushrooms or chestnut mushrooms (the brown ones).

Red onion – Use a small to medium red onion to sauté along with the mushrooms. You’ll want to dice the onion into medium to small pieces so that they get soft and release their sugars. Cooking will take the oniony sharpness out as well.

Kale – Kale isn’t just a power-food (it is). It also makes a great veggie burger green because it blends well and maintains some of its texture. Although you can substitute with spinach, it will add slightly more moisture than kale. This shouldn’t be a problem as long as you adhere to chilling the burgers long enough for them to set up.

Almonds – Ground almonds serve as a binder for the burger and give them a nutty bit of texture. I recommend using unblanched (skins on) almonds. They are a good source of fiber and are less expensive. Use raw almonds and avoid roasted and especially salted almonds. Roasted almonds usually contain extra oil and other additives. Raw almonds are an easy way to avoid the extra calories.

Bulgur – Cracked wheat, bulgur, is a quick-cooking whole grain because it comes to us already par-boiled. That's why it's ideal for soaking. The gluten in the bulgur will also assist in binding the mushrooms and kale into burgers.

Flax seeds – Flax seeds are such a wealth of nutrients, including being a good source of Omega 3. In vegan cooking, flax seeds are also invaluable as an egg replacement. In particular, ground flax seeds interact with liquids and form a coagulant that thickens and binds.

Anytime I run across a recipe that uses eggs, I always start experimenting with 1 tablespoon of ground flax seeds plus 3 tablespoons of water for every egg required. We'll skip the water part for this recipe because there is already sherry and soy sauce added for deglazing. Along with the mushrooms, there will be plenty of liquid to interact with the flax seeds.

Sherry – Sherry makes a tasty deglazing ingredient for mushrooms and red onions. If you don't want to use sherry, white wine is a good substitute or substitute vegetable broth if you don't want to add alcohol.

Soy sauce – The umami of soy sauce adds salt and depth. I ended up adding ½ a teaspoon of salt in the end, but if you use a dark soy sauce, that may not be necessary. Use Tamari if you want a gluten-free option.

Dried thyme – Herby, slightly woody dried thyme complements the flavors ties up the flavors of the mushrooms.

Garlic – Slice or mince the garlic after peeling it. You don’t need it too small as it will go into the food processor with the rest of the ingredients.

The process of how to make mushroom and kale burgers in 4 pictures.

pro tips

Start the onions and mushrooms in a preheated pan and keep them moving as you sauté them. It’s ok if they stick a bit – you’ll be deglazing the pan shortly. Be mindful of the heat of the pan and try not to let it get too hot.
After you deglaze the pan with the sherry and soy sauce, use a wooden spoon to clear the bottom. You don’t want to miss out on the flavorful bits on the bottom.
If there is still a lot of moisture left in the pan before adding the ground flax seeds, transfer the contents to a mesh strainer and squeeze out the excess water.
When you make the patties, the most important thing is to keep them separated and chill them. My recommendation is 1-2 hours, although overnight will do the trick as well. The longer the burgers are chilled for, the better they will set up and the quicker it will take to bake them.
Don’t try to force the burgers to flip. If you can’t get them separated by gently using a spatula, continue baking them for another 5 minutes.
Line the baking tray with parchment paper or a baking mat. This helps keep the burgers from sticking.

A mushroom burger is placed on an open-faced bun.

common questions

What kinds of mushrooms are best for burgers?

When making burgers, you want mushrooms that will get mushy enough to blend with the other ingredients. These types include button mushrooms, portobello mushrooms, cremini, shiitake mushrooms, or porcini mushrooms.

What substitute can be used for almonds in burgers?

The best substitute for almonds for this burger recipe is ground walnuts, cashews, or pecans. If you do not wish to use nuts, consider ground pepitas (pumpkin seeds). Sunflower seeds could be used, but they will have a nuttier flavor than pepitas.

Can mushroom burgers be pan-fried rather than baked?

You can pan-fry rather than bake mushroom burgers. Use a heated, non-stick skillet and fry the burgers a few at-a-time for about 3 ½ minutes per side. Don't crowd the burgers in the pan, so they are easier to manipulate and flip. Consider a lite spray of oil if your pan tends to stick.

Can you freeze mushroom burgers?

You can freeze mushroom burgers after cooking them. Cool them thoroughly, then wrap them individually so that they are easy to separate. Thaw them in the refrigerator and reheat them at 400 degrees. F. (200 degrees C.) oven for 20 - 30 minutes. Cover the burgers with foil if they begin to brown too much.