Simple Savory Mushroom Burgers
Recipe type: Entree
Serves: five or six 4-inch burger patties
dairy, egg, soy, oil, and gluten free, vegan
  • ½ cup dried porcini or shiitake mushrooms
  • 1 pint fresh shiitake mushrooms
  • 1 (15-ounce) can cooked cannellini beans (1½ cups)
  • ¾ cup gluten-free rolled oats
  • 1½ teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • burger buns or sturdy lettuce leaves
  • crispy lettuce, avocado, tomato
  1. Preheat oven to 350 °F. Line a baking sheet with parchment.
  2. Using a sharp knife, carefully chop dried mushrooms to small pieces. (A pulse with a sharp food processor blade did not yield small enough pieces - these need to be chopped.)
  3. Wipe mushrooms clean and trim stems if needed.
  4. Drain beans, do not rinse.
  5. Add fresh mushrooms to full size food processor fitted with S blade. Pulse several times until mushrooms are small crumbly pieces.
  6. Add to fresh mushrooms in food processor: chopped dried mushrooms, beans, oats, onion powder, garlic powder, and salt.
  7. Process to a uniform sticky mixture - somewhat crumbly with partial beans and oats visible, not completely smooth.
  8. Using a measuring cup, scoop the mixture and use your hands to press into patties about ¾ inch thick, making evenly sized patties. Arrange in a single layer on the prepared baking sheet.
  9. To bake: Bake at 350 °F for 20 minutes, remove from oven. Carefully turn each burger over, return to oven to bake another 12-15 minutes, until crispy on outside.
  10. To air fry: Arrange burger patties on parchment lined baking sheet. Transfer to refrigerator for at least one half hour before air frying. Line air fryer basket with perforated parchment round. Place burgers on parchment, air fry at 370 °F for 8 minutes. Remove basket, carefully flip burger patties over. Return basket to air fryer, continue to cook at 370 °F for another 3-4 minutes.
  11. Serve immediately with your choice of toppings.
  12. Store leftovers covered in an airtight container in the refrigerator for several days, or carefully wrapped in the freezer for 3 months.
Recipe by spabettie at