Vegan Mushroom Kale Burger

This vegan mushroom kale burger recipe is rich in umami flavors with power-packed kale plus bulgur and almonds for a meaty texture. Baked without added oil, these delicious mushroom burgers are best if chilled for a few hours before baking, so they are well-suited for making a day ahead. 

Enjoy these yummy vegan burgers with flavorful condiments like cashew garlic aioli or vegan mayonnaise, or pile a healthy burger bun with fresh veggies like lettuce, tomatoes, or sliced bell pepper. 

Why You'll Love This Recipe

✔ Complex flavors, bites of texture, and satisfaction beyond the bun - everything you should demand from a meatless burger. 

✔ Bulgur and ground almonds make a creative veggie burger binder instead of using black beans, bread crumbs, potatoes, or flour. 

Ingredients, Notes, and Substitutions

Mushrooms. Use any kind of fresh mushrooms, from common button mushrooms to a mix of chopped portobello mushrooms or oyster mushrooms. Toss in a few shiitake mushrooms. Anything goes. I used chestnut mushrooms (baby bellas).  

Kale. You can use thawed or frozen kale. Get as much moisture out of the frozen as possible. 

​Red onions. Sweet shallots are a good alternative, but you can also use yellow onions. 

Almonds. Use raw, not roasted, or salted almonds. Almond flour has a finer consistency than those you grind yourself. You may need to add extra if you substitute with it. 

Bulgur. Cracked wheat, bulgur, is a quick-cooking whole grain because it comes to us already parboiled. That's why it's ideal for soaking. The gluten in the bulgur assists in binding the mushrooms and kale into burger patties that won't fall apart.  

Flax seeds. No need for a flax egg. Just add ground flax seeds. It will react with the moisture in the burger mixture like an egg replacer. Ground chia seeds are the best substitute. 

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

Soy sauce. The umami of soy sauce adds salt and depth. I added 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. 

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. Use a teaspoon of garlic powder if you don't have fresh garlic. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

This is a great recipe for sneaking in a healthy dose of kale, but you can also substitute it with equally good-for-you spinach. Fresh or frozen. Another option is adding a bit of grated carrot. 

If you're strictly gluten-free, cooked quinoa or brown rice are your best bets to replace bulgur. 

​There are a few flavors you can play with, including vegan Worcestershire sauce instead of soy sauce. Or add a chili powder or cayenne pepper pinch if you like spicy burgers. 

Miso paste brings out the umami flavor of mushrooms, and a drop of balsamic vinegar adds sweetness. 

Step-by-Step Instructions

Step 1: Grind the almonds in a food processor and set aside. Then grind the flax seeds in a spice grinder. Add the bulgur to a small bowl and cover it with water. 

Step 2: Heat a large skillet over medium heat. Add the onions and mushrooms. Cook until the mushrooms release their moisture. 

Step 3: Stir in the garlic, thyme, and kale. Cook a few minutes to soften the kale, then add the sherry and soy sauce. Cook for 4-5 minutes, then mix in the flax seeds. 

Step 4: Add all the ingredients to the food processor and blend. 

Step 5: Line a baking tray with parchment paper and make 4 patties. Chill for 1-2 hours. 

Step 6: Bake in a preheated oven for 30 minutes until the patties are firm and brown. Flip and bake for another 15 minutes. 

Pro Tips

Mushrooms notoriously soak up moisture, so wipe them with paper towels instead of rinsing them in the faucet. 

If you are short on fridge space, chill the burger mixture in a large bowl or airtight container. Make the patties right before you bake them. 

After soaking the bulgur, even if there isn't much water left in the bowl, it's a good idea to add it to a mesh strainer and press it against the sides so it's as dry as possible. 

Cook the ingredients until there is as little moisture left as possible. If your mushrooms generate a lot of water after cooking, drain it off before adding the rest of the ingredients. 

Serving Suggestions

Use your mushroom burger patty as a palate for all kinds of toppings. Great with something simple like mustard or ketchup and a side of fries or elegant condiments such as caramelized onions or melted vegan mozzarella cheese. And yes, I ate a leftover burger over a bed of lettuce with vegan French onion dip. It was primo!

Frequently Asked Questions