Smokey Wild Mushroom Quinoa and Bean Veggie Burgers

This was my first attempt at making homemade veggie burgers – success! To my surprise, homemade veggie burgers are REALLY easy to make, and totally economical. I've mentioned before how veggie burgers simply don't get me excited (besides Hilary's), but I had a super picky eater over for dinner, and veggie burgers came into play by process of elimination. 

As much as veggie burgers bore me, I thought I could spice this batch up and make them exciting. 
I decided to mix in sauteed wild mushrooms and onions to a traditional recipe, and season with Smoked Paprika.

Also... I'm all about the stack: Ezekiel sprouted grain bun, patty, vine tomato, avocado, jalapeno, sweet onion, sprouts and Sriracha. How do you roll?

I ended up having a lot of veggie burger batter left over, so I rolled out some patties and wrapped them in plastic wrap for the freezer! These will be great for dinner on a busy night. 

Smokey Wild Mushroom Quinoa and Bean Veggie Burgers
by Sarah Farsh, March 4th 2013
Makes a lot - depending on how big/small you roll out your patties.
  • 1, 16 oz bag, frozen butternut squash, defrosted (or 1 large sweet potato, baked and peeled.)
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 1 cup mixed wild mushrooms, finely chopped (shiitake, porcini, chanterelles, portobellos)
  • 1, 16 ounce can unsalted black beans, rinsed, drained
  • 1, 16 ounce can unsalted kidney beans, rinsed, drained
  • 1 1/2 cup cooked quinoa
  • 4 tbsp cornmeal
  • 1/2 cup steal cut oats
  • 2 tsp smoked paprika
  • 4  tbsp tamari
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • salt and pepper to taste
  • fixins': sprouted grain buns, avocado, spouts, jalapeno, onions, tomato, sriracha.
Heat up a medium/large skillet and dry saute onions. Add in mushrooms, garlic and tamari. Set aside. Meanwhile, in a large bowl, combine squash, beans, cornmeal, oats and all spices. Mash really well using your hands! You can also combine in a food processor... But be careful not to over-mix. You want to have a textured consistency here, it's better to just use your hands and get messy for this one. After you mash up burger batter, add quinoa and the pan of sauteed wild mushrooms. Combine together well using hands - no more mashing. Add more oats to batter to thicken if needed. If you can wait, cover and let this marinate for a couple hours in the refrigerator for best flavor. When you are ready to cook, heat up a skillet (I used the ones I sautéed my mushrooms and onions in) and roll batter into desired sized patties using your hands. Lower heat to medium and cook on one side for about 10min, scrape sides carefully before flipping. Careful not to burn! Cook other side for another 10-15min, covered. Serve on top of a bun and stack! Or, serve on top of a bed of greens. You can freeze left over batter by rolling into patties and wrapping in plastic wrap.


  1. Hi, Sarah,
    I have made several different veggie burger recipes, though none lately. I like to bake them if I can. Yours sound delicious.
    What do you think of using a potato masher instead of hand squishing the burgers?

    1. Gail, it's a great idea to use a potato masher - it will probably work better than your hands! If I had one, I'd probably do the same :) As for baking, you may need to add a bit more corn meal or oats to hold the batter together in the oven. Or, you can dry cook them on a frying pan like I did. They will be easier to bake in frozen form. Let me know how it goes!


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