Vegan Mushroom Pecan Burgers
Ginny McMeans
Published:
April 8, 2018
Last Modified:
April 19, 2024
Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty.
I’ve seen lots of mushroom walnut burgers but some people don’t like walnuts. They have a very distinct earthy taste that bothers some people.
Now, as for me, I’ve never had a nut that I didn’t like. But hey! Why not change it up and make a mushroom pecan burger?
The combination of the two tastes goes so nice together. And why not switch out the lentils for chickpeas? There again – less earthy in flavor.
You need a binder for the burger, and mashed chickpeas sound perfect.
Once in a while, I need aquafaba and it doesn’t always coincide with me needing chickpeas. Because of that, I freeze the chickpeas for another time. This time is perfect.
Veggie burgers that don’t fall apart
- That’s a major question around these here parts. It’s a tough one, and none will really stay together like the meat versions except ones that have vital wheat gluten added inside. Then you are almost making ‘meat’ anyway. I will absolutely get that recipe on very very soon.
- Some stay together more than others, though, so here are some hints.
- Add sticky and starchy ingredients, such as potatoes, beans, tomato paste, lentils, and even a little bit of nut butter. They are all sticky and help a lot.
- Dry ingredients that get sticky when mixed with moisture, such as breadcrumbs, oats, cooked quinoa, and cooked rice.
- An egg replacer can act as a binder. My favorite is chia seed meal. It gels up almost instantly.
Chefs tips
- It’s tricky when adding vegetables such as mushrooms and carrots. They have a lot of moisture. That’s one reason I like to sauté the mushroom and onion first. It gets out a lot of moisture, besides adding amazing flavor.
- Don’t get your mix too wet. It truly does need to stick together. Not mushy but sticky enough so that it doesn’t fall apart as you’re pressing it into a patty.
- Have everything well mixed and then form into a patty, firmly, that is as even as you can.
- When cooking, gently place into hot oil and fry until crispy. Do not push down with the spatula. That will separate the ingredients.
- When flipping the burger do so gently. You can even hold a fork or knife under the edge that’s getting flipped over as you lay it down more lightly into the pan.
More great vegan burgers
Besides these Vegan Mushroom Pecan Burgers, there are so many great burger recipes on this blog. Sliders and other sandwiches too!
Below is a photo of a great Black Bean Burgers recipe. Click on it and check the recipe.
And one more that is an oldie but a goodie that uses Lentils. It’s a but spicy too. Check out Spicy Green Lentil Burgers!
Looking pretty good, eh? Now let’s get back to our vegan mushroom burger that has such a good bite.
Vegan Mushroom Pecan Burgers
Ingredients
- 8 ounces portobello mushrooms – I used sliced
- 1/4 cup red onion, diced
- 2 cloves garlic, minced or chopped fine
- 15 ounces chickpeas, 1 can, drained and then patted dry
- 1 cup pecans, diced small
- 1 1/2 cup instant oats or rolled oats ground small
- 2 tablespoons hoisin sauce
- 1 tablespoon tahini or almond butter
Instructions
- Add 2 tablespoons of water to a large skillet. Raise to medium high and add the sliced portobello mushrooms. Sauté for 5 minutes.
- Add the onion and sauté for another 5 minutes. Add the garlic and cook 2 more minutes.
- Remove from heat and add to a food processor. Also add the chickpeas, pecans. Add the oats if they are rolled and not instant.
- Process with a few pulses to have all of the ingredients in small pieces. No chunks.
- Add to a large mixing bowl and add the hoisin sauce, and tahini. If you are using instant oats add that now too.
- Mix well together. You can even use your hands and work it very well together.
- Form into six patties. You can also press them into a round form such as an English Muffin tin round or a pancake ring. One that is about 3″ across.
- Fry in oil on one side until crispy browned and then carefully flip and brown on the other side. Ready for serving!
Notes
Nutrition
33 responses to “Vegan Mushroom Pecan Burgers”
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These are a great way to change up your burger game! Cannot wait to try this one out! -
These sound incredible – love the combination of mushroom and pecan!
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Oh my gosh, thanks so much for your tips on how to keep a vegan burger together. I made Beet Burgers a while back; they were beautiful and tasty but they completely fell apart when eating them. These tips really help and I love that you put pecans, instead of walnuts, as I too prefer their flavor. -
These look great, I’ve made some vegetarian burgers with mushroom before and it was great in there. Can imagine pecan good too.
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Oh my goodness this look absolutely amazing! It truly looks delicious! Is good food and this looks like one of the BEST!! I can’t WAIT to try this! Thank you for this great recipe! -
New to really cooking vegan….we like to eat whole plant based but every now and then, I have to have a burger! These sound delicious. Can you freeze them before cooking?-
Absolutely Alyssa! I like to quick freeze them on a baking sheet for an hour or so and then pack in a freezer container or even a freezer bag if they are firm enough to hold their form.
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This sounds like it would also be great as patties to serve as your meat entree with gravy over them, potatoes and veggies on the side!
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This recipe was brilliant – and ALL the family liked it including my fussy 5 and 7 years olds! I didn’t have any hoisin sauce so I added an extra Tbsp of tahini, 1 Tbsp of vinegar, 1 Tbsp rice malt syrup, and 1 Tbsp of sesame oil. And I baked them at 200C for c 30 minutes (turning them over after 20mins). Worked beautifully. Thank you for all your hard work!-
I am so pleased to hear this especially for the little ones! You’re teaching them such a great way to eat. I think your substitute for the hoisin sauce sounds delicious. I’ll have to mix it up and give it a try. I don’t always have hoisin either. Thanks for adding in the soy sauce measurement in the next comment. 🙂
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Oh and I added 2Tbsp soy sauce! -
When do you put in the oats if they are instant?
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After you’re done pulsing Jacquelyn along with the hoisin sauce.
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WOW, what an amazing recipe! Hubby and I were planning our meals for the week before shopping for ingredients at the grocery store. He suggested a burger recipe from a magazine but was open to replacing the meat pattie for a vegetarian one for Meatless Monday. I avoid processed foods and thought I’d try making them myself. And I found your recipe! Usually, veggie burgers were crumbly and messy. Yours were perfect! Thank you so much!-
Fantastic Cynthia! You are very welcome and I’m so glad your husband was willing to try it.
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Hi! I made these exactly as written and they are amazing! My husband automatically thinks he needs to add mustard, ketchup, bbq sauce, etc…to his burgers and I had to stop him, the flavor is perfect. Thank you for this recipe!-
You are so welcome Johnnie and thank you for letting me know how much you loved them!
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Wannabe vegans over here, experimenting with home made veg burgers. Loved this recipe! Thank you!! It stays together, a touch sweet and delicious, and they look and feel more like burgers. And so easy to make. I did it in small batches in my mini food processor then mixed by hand. I added chili,paprika,salt, pepper. Was able to freeze the leftover patties for another day.-
That’s wonderful MK. So glad you loved the recipe. Now I’m craving them again!
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We are a vegan household and have made MANY a veggie burger and would like to report that this is a superb recipe! My partner forgot to pat the beans dry and so the mixture was a bit wet, so we added a 1/4 c. of dry masa harina (to keep it gf). The masa helped to bind the patties a bit more and added a great flavor when cooked. We also let the mix sit in the freezer for 10 mins to help firm it up which really helped in forming the patties.-
Great ideas! Thanks for your wonderful feedback.
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Thank you for sharing this wonderful recipe! I’ve tried several other vegan burgers and these are by far the best! I will definitely be making these again and again! I didn’t have pecans or hoisin sauce so I used walnuts and teriyaki sauce instead. They were still delicious with ketchup and mustard! -
Hi Ginny! Love your site and your recipe for mushroom veggie burgers! Ingredients list is awesome. Don’t have a food processor though hoping chopped fine will suffice? Thanks so much and look forward to checking out your other recipes!
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Thank you very much! It would work Anna but try to chop the chickpeas and nuts as fine as you can. Thanks!
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I have made vegan burgers before but they were disappointing.
This time I followed your recipe and can say: they held together perfectly, the taste was truly delightful. Yes, this will be my go-to burger recipe. Better than store bought!
I did alter the mushroom part, by using dehydrated mushrooms. I rehydrated them and then squeezed the water out. -
Can these be baked in the oven? Or air fried? I’m trying not to use any oil.
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I think both would work DeAnne. I would try 5 minutes on each side in an air fryer at 375 degrees. Do check them though at the end of baking. For the oven, I would bake at 10 minutes on each side at 375 degrees. If you could use parchment paper in the oven that may be better too.
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Can you use button mushrooms?
I don’t care for portobello mushrooms.
Thanks-
Yes, you sure can Cheryl.
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I made the vegan mushroom pecan burgers and found the recipe easy to follow. The burger was tasty and delicious! I grilled mine as I’m not a fan of frying and they came out great. I’ll be making these again for sure! Two thumbs up!👍👍 -
Tasty and held together well. I used the air fryer to cook them too! -
Amazing! Even a non vegan guest said these were the best vegan burgers I’ve made. Thank you for this recipe. I had mine without a bun,with sliced avocado and hoisin sauce for dipping. So, so good! -
I can’t eat textured soy protein so I was really hoping to find a good veggie burger that I could make. I really enjoyed this. Added a small can of tomato paste at the end of the mushroom/onion/garlic mix. I pulsed the chickpeas, oats, pecans, and a handful of pepitas first, then added the tomato/mushroom/onion/garlic mix and pulsed it more, because my food processor would have had a hard time with the tomato mix being so wet at the bottom.
I don’t have hoisin, so I used coconut aminos instead. Added smoked paprika and a few cracks of black pepper.
Very easy for all of this to come together, and I soooo appreciate the base recipe you developed. My son came into the kitchen after I had shaped the patties and gave me an astonished look. I don’t even *touch* meat, so he was like, “you made hamburgers? No. What are those?”
We used the convection oven and they came out perfect. I will certainly make these again.
Thank you!
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