Mushroom hamburger

On a wooden cutting board a black matte plate with a brioche hamburger bun with sesame seeds, a marinated mushroom burger and a sheet of leaf lettuce.
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There is something deeply satisfying about biting into a juicy burger, and even more satisfying if this can be part of your effort to cut down on your meat consumption. Here is my mushroom hamburger, a large mushroom cap marinated in a simple marinade of oil and vinegar. This burger hits every mark.

On a wooden cutting board a black matte plate with a brioche hamburger bun with sesame seeds, a marinated mushroom burger and a sheet of leaf lettuce.
Mushroom hamburger on a plate

Meaty, earthy and naturally packed with umami flavour. Moisture, texture and depth let the mushroom take the front and centre place from a topping to the star.

This mushroom hamburger is a game-changer. Its perfect for a weeknight dinner, summer barbecue or whenever the burger craving hit.

How to make mushroom hamburgers

Start by cleaning the mushroom and take out the stem.

Mix all the ingredients for the marinade in a shallow bowl.

Add the mushrooms to the marinade and use a spoon to add some of the marinade over the mushrooms, without submerging them.

A shallow glass bowl with three mushrooms caps resting in a marinade.
Mushroom hamburgers marinating

Let the mushroom sit in the marinade for at least an hour. Remember to turn the mushrooms over after half the time to make sure they are marinated on both sides.

Set your oven to 200 C 390F)

Put the mushroom caps on a sheet pan and place in the middle of your oven.

Cook the mushrooms for 16 minutes, but turn them over half the way through.

A photo taken in to an oven, a cookie sheet with a red silicon sheet, three mushrooms caps facing down.
Mushroom hamburgers cooking

While the mushrooms cook in the oven, prep your toppings. Some suggestions are garlic mayo, lettuce and tomatoes.

Lastly toast your brioche buns in a dry frying pan until their golden.

Add your mushrooms to the buns and serve immediate for the best texture between the toasted bun and soft mushroom.

Check out the recipe card below for full details and measurements.

Substitutes

I have used large cap mushrooms for this recipe, but you can try using portabello mushroom or whichever large mushrooms you have at hand. Sometimes in the autumn when there are plenty of mushrooms in the store, I will simply find the largest common mushroom I can find.

On a wooden cutting board a black matte plate with a brioche hamburger bun with sesame seeds, a marinated mushroom burger and a sheet of leaf lettuce.

Batch cooking tips

Marinate a large batch of mushroom hamburgers by adding your marinade to a sheet pan with a higher lip.

Variations

For other vegetarian barbecue options, try my barbecue shredded tofu or a shredded bulgogi tofu, both that fits perfect into a toasted hamburger bun. Or if you crave the taste of meat instead of mushroom, I have several different variations, among others barbecue hamburger, Asian inspired hamburger.

On a wooden cutting board a black matte plate with a brioche hamburger bun with sesame seeds, a marinated mushroom burger and a sheet of leaf lettuce.
Print Recipe

Mushroom hamburger

Satisfy your burger cravings with this juicy, umami-packed mushroom hamburger. Marinated, oven-roasted, and perfect for a weeknight dinner or summer BBQ. Meaty, earthy, and completely meat-free.
Prep Time10 minutes
Cook Time16 minutes
Marinating time1 hour
Total Time1 hour 26 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: mushroom
Servings: 4 portions

Ingredients

  • 4 large flat mushrooms
  • 4 brioche buns

Marinade

  • 50 ml balsamic vinegar
  • 50 ml olive oil
  • 1 tsp oregano
  • 1 pinch of salt

Instructions

  • Take the stem out of the mushrooms.
  • Mix all the ingredients for the marinade in a shallow bowl.
  • Add the mushrooms to the marinade and spoon some of the marinade over them without submerging them.
  • Let sit for at least one hour. After 30 minutes turn the mushrooms over and spoon the marinade over again.
  • Set the oven to 200 °C (390 °F)
  • Put the mushroom caps on a sheet pan and place in the middle of your oven.
  • Cook for eight minutes, turn over and cook for another eight minutes.
  • In the mean time, roast the brioche buns in a dry frying pan and prep any toppings you want on your burgers.
  • Some suggestions are garlic mayo, lettuce and tomatoes.