Mushroom Pecan Burgers are one of the BEST veggie burgers! Vegan, gluten-free, oil-free, whole-foods based and with a nut-free option.
If you’ve never thought much of veggie burgers, these Mushroom Pecan Burgers may change your opinion!
I first developed the original version of this recipe (for my first cookbook, The Everyday Vegan).
That was around 1999, when we thought the world might end with Y2K (remember that?), and vegan certainly wasn’t trendy with celebrities.
Quite the opposite, it was a word that, if known, conjured imaged of radical vegetarian extremists or hippies buying tofu out of water bins in patchouli-scented health food stores.
Back then, commercial veggie burgers were few and far between. So, I took to making my own!
Fast forward 20 years and we have quite a few vegan burgers to choose from when shopping.
But guess what? I still take to making my own.
Quite simply: they taste better!
Beyond taste, homemade burgers are
- (1) more affordable
- (2) usually healthier with more whole foods ingredients
- (3) adaptable to tastes and dietary needs (ex: reducing salt or substituting seeds for nuts)
These Mushroom Pecan Burgers were one of my first burger recipes. They were delicious, but a touch delicate. Better suited for a pita than layering in a burger bun.
For LTEV, I decided to rework the recipe to make them firmer, and also more savory. In addition, I tweaked the recipe to give a gluten-free and nut-free option.
Now, my husband loves a good vegan burger. Whenever we go out for vegan food, he looks for a burger first!
And these Mushroom Pecan Burgers are one of his all-time favorite recipes. They are hearty and so scrumptious with an irresistible umami flavor.
Which is why I highly recommend these burgers for Father’s Day. Try pairing with homefries – the special dad in your life will love it!
Need ideas for a sauce for these Mushroom Pecan Burgers? Try my Almonnaise, or a thickened Chickpea Dressing (just use less water), or my take on “thousand island” dressing in my ebook. All yummy!
Oh! And if you have a nut allergy, I substitute pumpkin seeds here (these are my absolute favorite, especially for snacking). You can also use sunflower seeds, but I’m partial to pumpkin seeds here.
That’s it, kids! Enjoy…x Dreena
For more veggie burger recipes, check out these scrumptious homemade burgers!
- Artichoke Burgers
- Beet Burger Recipe
- Nutty Veggie Burgers
- Lentil Walnut Burgers
- Cauliflower Bean Burgers
- Mediterranean Bean Burgers
- Umami Almond, Quinoa, and Sundried Tomato Burgers
Mushroom Pecan Veggie Burgers
- 1/2 tbsp balsamic vinegar
- 1 lb brown cremini mushrooms (ends of stems trimmed), chopped (cremini have more flavor than white button mushrooms, but white mushrooms can also be used)
- Freshly ground black pepper
- 1 ¼ cups diced onion
- couple pinches sea salt
- 3-4 large cloves garlic, minced
- 1 tbsp balsamic vinegar
- 2 – 2 1/2 tbso tahini
- 1 tbsp light miso ex: brown rice
- ½ tsp ground sage
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 1 tbsp tamari
- 1 ¾ cups rolled oats use certified gluten-free for that option
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tsp vegan worcestershire sauce optional, omit for wheat-free/gluten-free version
- ½ cup pecans lightly toasted (see note; can substitute pumpkin seeds)
- In a large skillet (use largest you have) over high heat, add the balsamic vinegar, mushrooms, and pepper. Cook, stirring only occasionally, until the mushrooms have started to brown and shrink down (9 to 10 minutes).
- Push most of the mushrooms to the outer edges of the skillet (creating a well in the center), turn the heat down to medium or medium-low, and add the onion and salt. Cook for a couple of minutes, then add the garlic (adding the garlic later helps prevent it from burning).
- Stir the mushrooms into the onion mixture and cook for another 6 to 7 minutes, until the onion is softened and translucent. Add the 1 tablespoon of the balsamic vinegar to the pan, stir, and then remove from the heat.
- In a food processor, combine about three-quarters of the mushroom mixture with the tahini, miso, sage, oregano, tamari, oats, fresh parsley, and Worcestershire sauce (if using). Process until it just comes together.
- Add the pecans, pulse once or twice (to break up but not fully process), and then add the remaining mushroom mixture, pulsing once or twice just to incorporate. Remove the blade, and shape mounds of the mixture into patties with your hands (yielding six, or five larger patties). The patties can be refrigerated or cooked immediately.
- To cook, place on a nonstick skillet over medium or medium-high heat and cook the patties for 6 to 8 minutes, then flip and cook for another 4 to 5 minutes until a golden sear has formed on each side, working in batches, if necessary.To oven-bake, place patties on baking sheet lined with parchment paper. Bake at 400 degrees, for roughly 10 minutes on one side, then flipping and baking another 10 minutes.
- Serving Suggestions: Because these burgers take a little more prep than others, pair with the simplest of spuds, such as baked whole sweet or white potatoes. But if you’re up to just a little more prep, try Lemon Dijon Green Beans or Sunshine Fries with Rosemary and Coarse Sea Salt. A green salad will round out the meal and add freshness; try one loaded with raw veggies and drizzled with Walnut Mustard Vinaigrette.
- Toasting Nuts: To toast nuts, place on a baking sheet lined with parchment paper. Place in oven preheated to 400 degrees, and bake for 7 to 12 minutes, tossing once or twice through the baking process to distribute through evenly during cooking. Watch carefully as toasting times vary by nut, and they can turn from golden to burned in just seconds.
- For nut-free version, use pumpkin seeds. If using roasted (salted) pumpkin seeds, you may want to reduce salt. These are my favorite roasted pumpkin seeds, they are absolutely delicious!
food photos by Charlotte Singh
Quick question 🙂 When you mention rolled oats I assume you mean the large oats and NOT quick oats?
Hi Judy, yes indeed – rolled oats!
I will make these burgers tomorrow. Do these freeze well? I would love to be able to double the recipe and freeze some ’til another day. Thanks – these do look great!
Hi Susan, yes, they do freeze quite well! Batch up and enjoy. 🙂 (To freeze, shape patties, don’t cook, and separate with pieces of parchment between the patties)
You are the best Dreena! TY…..I also made the mediterranean burgers today – I have mouths to feed this weekend so I’ll put these in the freezer too!
Made them without the 3rd balsamic vinegar ingredient since it wasn’t clear if that should be included. The burgers hold together nicely and are Delicious! Will definitely make again! Thanks Dreena!
I just tried these Mushroom Pecan Burgers for the very first time and I have to say they burgers are absolutely life-changing! Both my husband and I give them five stars, more if we could. The flavor and texture are the best of any burgers we’ve tried. Generally I dislike comments that review a recipe and then proceed to tell the 15 things they changed about the recipe but I must admit I used walnuts instead of pecans because I didn’t have pecans and didn’t want to wait until I had them to try the recipe! But that’s it, one change. I also made your Almonnaise which was great as well. I can’t thank you enough, these recipes are keepers for sure!
What brand of vegan Worcestershire sauce do you use and where do you get it? I am definitely making these todaywith fries and a salad. Thank you so much for the recipes and the ideas!
I use Annie’s vegan worcestershire sauce from Whole Foods.
Monica Davis says
These burgers look great! I can’t wait to make these this summer!
jenna urben says
I love vegan burgers! I’m totally going to try making this this summer 🙂 That thousand island dressing sounds amazing too
Love this meatless option!! Flavor is amazing
Thank you Noelle!
You have some great flavors in here. Love the pecans in here. Can’t wait to dig in!
Thanks, Kelly – they really are deeply flavorful.