This Vegan Mushroom Burger Is Full of Umami Goodness

Make This Vegan Mushroom Burger If You Like It Meaty

One of my “resolutions” for the New Year was to share more savoury recipes because just looking at my blog and my Instagram feed, it’s primarily sweet treats. Thanks, sweet tooth! I’m really excited to share this savoury vegan Miso Mushroom Burger with a creamy Miso Tahini Sauce to top. It’s the first burger recipe going up on my blog, and combines some of my all time favourite flavours.

Miso adds a really beautiful savoury flavour to dishes, and paired with mushrooms, makes for a perfect “meaty” replacement. It’s also probiotic! If you’re allergic to soy, there are a variety of miso pastes on the market that are soy-free, including miso made from brown rice, chickpeas, and more.

In many of my recipes, I like to incorporate miso as it adds umami to the dish, which can be hard to come by when you’re cooking vegan sometimes. When it comes to “burgers” in particular, I think pumping up the flavour and also nailing texture is the most important part. Along with the miso, the caramelized onions and roasted garlic are a-m-a-z-i-n-g, if I do say so myself.

For the texture, I opted to use dried shiitake mushrooms, semi-hydrated (see recipe for more info), which adds a really nice chew. They are used a lot in Asian cooking, for stocks, stir fries, and more.

You can use fresh mushrooms, but I would highly recommend dehydrated because I partially rehydrated them in order to maintain a chewier, meatier texture. You can find both shiitake (and miso) at Asian grocery stores, but if shiitake mushrooms aren’t accessible to you, you can try with dried porcini mushrooms or regular fresh mushrooms (see recipe for more info), but I highly recommend using dried shiitake if you can find it.

Black beans are another key ingredient in this recipe, but you could use a substitute bean if need be. I do not recommend using chickpeas because the texture is very different, but something like a navy bean or kidney bean should work just fine! Holding the burger together and coming through with the healthy fats, we’ve also got flax and tahini.

We’re also using tahini in the burger sauce, which acts as sort of a sub for a mayonnaise, but way better, and way better for ya!

These burger patties can be made in advance, frozen, and meal-prepped. Whenever I make a batch, I like to make a double batch and freeze patties for future use just like any other frozen vegan burger patty. Great for collard wraps, sandwiches, or even in wraps. Oh, and if you’re looking for a gluten-free bun, check out my post on the Best Gluten Free & Vegan Bread options (several of the brands I listed offer buns!).


This recipe was republished with permission from Remy Park | Veggiekins Blog.