I still remember my first veggie burger love. It was a mushroom burger at a local restaurant in North Lake Tahoe. The tender patty paired perfectly with the bun and toppings, but it was rich with mushroom flavor and wasn’t trying to be meat. For years, I searched for a recipe that was just as good. I wanted a mushroom-forward burger bite, not a glorified portobello mushroom cap. I finally settled on this delicious Chicago Diner copycat for dairy-free mushroom veggie burgers.
Dairy-Free Mushroom Veggie Burgers with Whole Grains
The Chicago Diner is a popular vegan restaurant in the Windy City that is well known for naturally “meaty” veggie burgers. They have changed their burger menu over the years, but for many people, their vegan mushroom veggie burgers were the best. I’ve recently updated our favorite version of this classic recipe.
Grilling Notes
Homemade veggie burgers like these are too soft to simply fire on the grill. Store-bought veggie burgers are usually pre-baked and frozen to firm them up. To enjoy that outdoor experience, these dairy-free mushroom veggie burgers are baked and then grilled on foil. This helps ensure they don’t fall through the slats! But you can stick with the oven, and just broil them until toasty once they are fully baked.
Best Mushrooms for Your Burgers
I honestly use whatever mushrooms are on sale, or readily available in bulk. This is usually button mushroom or cremini mushrooms (also known as baby bellas). Portobello mushrooms are also a good option, but be sure to scrape out the dark gills in the mushroom caps before chopping. If you want a chewier, meatier bite, I would use part shiitake mushrooms (caps only) or part oyster mushrooms.
More Ingredient FAQs
- Broth: Where do I get mushroom broth? I use Pacific Foods Mushroom Broth, which I get at Whole Foods or my local grocer. Plant Strong also makes mushroom broth.
- Broth: Can I substitute a different broth? If you aren’t vegan, beef broth would be the next best substitute. You can use vegetable broth, but the flavor can sometimes compete with the mushrooms.
- Oats: Can I use rolled oats? You can. I use quick oats for a soft texture that isn’t too chewy. But you can use regular rolled oats if you prefer a chewier bite.
- Flour: Can I sub all-purpose flour? Yes, regular white flour should work fine as a 1:1 substitute for the wheat flour.
- Flour: Can I use gluten-free flour? You favorite all-purpose gluten-free flour blend for baking should work well. A good friend swears by King Arthur: Measure for Measure. If you opt to use a single gluten-free flour, rather than a blend, other ingredient adjustments will probably be needed. Do not substitute a grain-free flour, like coconut flour or almond flour. These do not work as 1:1 substitutes for wheat flour. If you do want gluten-free mushroom veggie burgers, be sure to also choose gluten-free soy sauce or tamari.
Special Diet Notes: Mushroom Veggie Burgers
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, oil-free, plant-based, and vegetarian.
Dairy-Free Mushroom Veggie Burgers
Ingredients
Method
- Put the broth or water, red peppers or celery, onion, soy sauce, onion powder, garlic powder, and black pepper in a medium pot over medium-high heat. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 5 minutes.
- Stir in the mushrooms, oats, and flour and cook for 5 minutes.
- Taste the mixture and season with salt, as needed.
- Transfer the veggie mixture to a bowl and let it cool completely.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- With slightly damp hands, divide the mixture into 12 equal-sized pieces. Roll each piece into a ball and then flatten them into patties on your prepared baking sheet.
- Bake the patties for 15 minutes. Flip and bake them for 10 minutes more, or until firm and toasted. They will firm up more as they cool.
- Heat your grill to medium-high, place a piece of foil on grill and lightly grease it. Place the veggie burgers on the foil and grill for about 7 minutes per side. Alternatively, you can broil them in the oven for 2 to 3 minutes per side.
Nutrition
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Serving Suggestions
- Better Buns: I like to pair these patties with an equally flavorful bun. That’s usually pretzel buns or whole grain sprouted buns. But they are tasty with regular white or sourdough buns, too.
- Lettuce Wrap: Use butter lettuce leaves (also called Boston or bibb lettuce) for a perfect veggie burger wrap. For a cool crunch, iceberg lettuce is a delicious alternative. In a pinch, red or green leaf lettuce will work just fine.
- Bowls or Burritos: Once initially baked, you can chop these dairy-free mushroom veggie burgers and use them as the protein in rice bowls or burritos. Another option is to skip the baking, and simply saute the mixture over medium heat until cooked and slightly browned, about 5 to 10 minutes.
- Toppings: I love the classics: lettuce, tomato, and mayonnaise. But these dairy-free mushroom veggie burgers are also delicious with sliced avocado or guacamole, sprouts, roasted red bell pepper, sliced onions, and caramelized onions.
Make Ahead
- Time: You can make the raw mixture up to a day ahead.
- Tips: Simply cover the mixture and let it firm up in the refrigerator. Or you can shape the mixture into patties, and place a small piece of parchment paper between each patty before wrapping them in plastic wrap and refrigerating. This prevents the patties from sticking together.
Storage
- Store: The cooked mushroom veggie patties will keep in an airtight container in the refrigerator for up to 3 days.
- Defrost or Reheat: If firm, you can toast the refrigerated or frozen patties in your toaster or toaster oven. Otherwise, reheat them in a pan over medium heat or in a 350ºF oven for about 5 minutes per side, or until heated through.
Also Try Our New Orleans-Style Red Bean Veggie Burgers!
