Soy-Free Gourmet Mushroom Burger

Satisfy your burger cravings with this Soy-Free Gourmet Mushroom Burger, a wholesome and flavorful alternative perfect for vegetarians and soy-sensitive diners alike. This recipe features a blend of button and portobello mushrooms, giving the patties a savory, meaty texture, while oats, sunflower seeds, and ground flaxseed add a nutritious twist. Infused with smoked paprika, fresh parsley, and a hint of garlic, these mushroom patties pack bold flavors in every bite. Easy to assemble and ready in under an hour, these burgers are layered with crisp lettuce, juicy tomato slices, creamy avocado, and a refreshing splash of lemon juice, all nestled in toasted burger buns. Perfect for your next Meatless Monday or backyard cookout, these soy-free burgers deliver satisfying, gourmet taste without compromise!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams button mushrooms
• 150 grams portobello mushrooms
• 100 grams oats
• 1 medium red onion
• 3 units garlic cloves
• 2 tablespoons olive oil
• 50 grams sunflower seeds
• 1 large egg
• 2 tablespoons ground flaxseed
• 50 grams bread crumbs
• 2 tablespoons fresh parsley
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 4 units burger buns
• 4 units lettuce leaves
• 1 large sliced tomato
• 1 medium avocado

Directions

Step 1

Begin by cleaning the mushrooms with a damp cloth. Chop the button and portobello mushrooms into small pieces.

Step 2

Finely chop the red onion and mince the garlic cloves.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sauté until the onions are translucent, about 3-4 minutes.

Step 4

Add the chopped mushrooms to the skillet with the onions and garlic, and cook until the mushrooms release their moisture and are golden brown, about 8-10 minutes.

Step 5

While the mushroom mixture is cooking, grind the oats into a coarse flour using a food processor or blender.

Step 6

In the food processor, pulse the cooked mushroom mixture, ground oats, sunflower seeds, egg, ground flaxseed, bread crumbs, parsley, smoked paprika, salt, and black pepper until combined but still slightly chunky.

Step 7

Refrigerate the mixture for 10 minutes to make it easier to handle.

Step 8

Divide the mixture into four equal portions and shape into burger patties.

Step 9

In the same skillet, add the remaining tablespoon of olive oil over medium heat. Cook the patties until they are browned on both sides and heated through, about 4-6 minutes per side.

Step 10

Meanwhile, slice the tomato and avocado. Lightly toast the burger buns if desired.

Step 11

To assemble, place a lettuce leaf on the bottom half of each bun, top with a mushroom patty, add a slice of tomato, a couple of avocado slices, and finish with a squeeze of fresh lemon juice.

Step 12

Cover with the top bun and serve immediately.

Nutrition Facts

Serving size	(1345.0g)

Amount per serving	% Daily Value*
Calories	2180.1

Total Fat 104.4g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 26.1g
Cholesterol 219.5mg	0%
Sodium 3640.2mg	0%
Total Carbohydrate 253.0g	0%
Dietary Fiber 47.5g	0%
Total Sugars 34.1g
Protein 70.9g	0%

Vitamin D 54.2IU	0%
Calcium 502.2mg	0%
Iron 19.8mg	0%
Potassium 4135.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 12.7%

Carbs: 45.3%