Vegetarian Mushroom, Broccoli & Potato Burgers

Close up photo of a vegetarian mushroom burger patty in a brioche bun with salad, cheese and avocado

As a young child I was never really a massive fan of burgers – that was until this Mushroom Burger! As a vegetarian, burgers didn’t really feature in my childhood meals. Alternative meats hadn’t hit popularity yet and the full range of homemade vegetarian burgers was unexplored territory, let alone the toppings – from the classic salad to crazy chutneys, it was all new!

When I was growing up Burger King was still reigning supreme in the UK fast food scene. By the time of our one or two visits they had just bought out their first vegetarian burger, but it didn’t do anything to in-still any excitement in my heart for either burgers or fast food. It was dry, quite tasteless, and utterly devoid of any interesting toppings. I couldn’t see the appeal – I was happy with fries and a milkshake. American food hadn’t yet gained full traction in the UK and vegetarian offerings in all restaurants were completely miserly, so the chance of finding a ‘proper’ burger was slim to none.

My Mum did make a delicious ‘nut burger’ (I’ll share the recipe soon!) which we would often pack up for a midday snack sitting on the sandy beaches after an ocean swim and a game of cricket. Getting sand in your food was a real problem of coastal living but it’s one of my fondest food memories! They were full of flavour but still it wasn’t really a burger, because we usually had it sandwiched between pita instead. It was only when I grew up and discovered the internet that my interest in burgers really grew and I started to experiment.

This mushroom burger was the first burger I ever cooked for myself. Lo and behold – it’s stood the test of time, as it’s still my easy ‘go-to’ burger now years later.

The recipe I’m sharing with you today is as far removed from those fast-food burgers as possible. It’s bursting full of flavour, yet with no heavy spicing so it’s suitable to serve to children and anyone with a low spice tolerance. The mushrooms lend that beautiful umami ‘meaty’ flavour, while the cheddar cheese gives pops of strong sharpness and the broccoli lends a subtle ‘bite’ and a taste of freshness. Unlike a lot of vegetarian burgers, the patty holds it shape very well and when panfried the caramelised crust is just drool worthy – it offers a bit of crunch of the outside and then makes way to the soft and juicy inside.

Don’t these mushroom burgers look so delicious and juicy?!

Let’s talk about the ingredients:

I used ordinary white mushrooms when I cooked the mushroom burger this time. As I’m writing this we’re in the middle of a pandemic (Hello, 2020!) and some ingredients are not available. The ordinary white mushrooms work very well for the burger and there is no compromise on flavour. However, my favourite mushrooms happen to be chestnut mushrooms or portobello mushrooms, as they have a deeper, earthier flavour. You can use these instead of any combination of mushrooms you prefer, depending on what’s accessible to you.

As for the cheese, you can leave it out (or add vegan cheese, as I note later on) but it does give a lovely depth of flavour as it offers a sharpness which isn’t found in any of the other ingredients. I choose to use mature cheddar as I love the taste – mozzarella may be too mild here. Growing up in the South-West of England surrounded by fields and farms, the cheddar produced here was the original and the best that there is to offer, so it’s always been a favourite of our family. I really recommend going for a mature cheddar, as extra-mature can be too overpowering whereas mild cheddar doesn’t have the same ‘oomph’.

These Mushroom Burgers are:

  • Extraordinarily flavoursome!
  • Quick & Easy
  • Easy to adapt into a Vegan friendly recipe
  • Naturally Nut-Free
  • Naturally Soy-Free
  • Made with only natural ingredients and packed full of vegetables
  • Chock-a-block full of proteins and nutrients from vegetables
  • A truly ‘juicy’ and ‘meaty’ patty

Even a meat eater will absolutely love this mushroom burger on Meatless Mondays. They’ll be coming back for more! This is absolutely not just a recipe for vegetarians. I mean, just look at this deliciousness …

Is this Recipe Vegan? Can it be made Vegan?

This recipe is not vegan as I use eggs as a binding ingredient and have added grated cheese to flavour the patty.

However, you can easily veganize the patty: use a vegan cheese of your choice in the patty – meltability is not really an issue here as it is being used as a flavouring ingredient so any hard vegan cheese will work well.

To replace the egg and bind the patty, use a ‘flax egg’ – 1 tbsp of flaxseed to 2 1/2 tbsp of water. Mix to combine, leave to thicken for a few minutes and then simply use in place of an egg.

Can you bake the Mushroom Burgers?

Absolutely you can! I have chosen to pan-fry my patties as it gives a gorgeous caramelised sear to the sides of the patty which really deepens the depth of flavour. If you bake your patties in the oven they won’t have quite the same caramelisation, but they will still be delicious. Simply brush them with a little oil (olive oil or a neutral vegetable or sunflower oil is good here) and bake at 200 degrees C for 10 minutes, then carefully flip and cook for another 8-10 minutes.

Can you freeze the Mushroom Burgers for later?

Yes you can. I have purposefully made this recipe suitable for only 2 burger patties, but if you’re cooking for more or want to have these burgers ready anytime, you can scale up the recipe.

To freeze the patties, cook them through completely (they are too sticky and fragile to freeze un-cooked), cool them completely and then freeze. I would advice re-heating in the oven rather than in a frying-pan, but it’s up to you.

If you’re looking for more street-food style treats, do check out these Bread Pakoras, Vegan Vegetable Spring Rolls, and this Chilli Tofu. Okay, onto the recipe …

Hands holding a vegetarian mushroom burger within a brioche bun with salad, onions, tomatoes, cheese and avocado

Vegetarian Mushroom, Broccoli & Potato Burgers

Yield: 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A vegetarian burger recipe that is crispy and juicy all at once. A patty packed full of mushrooms and vegetables stuffed in brioche with gorgeous toppings.


For the Burger Patty:

  • 1.5 tbsp Neutral Oil
  • 50g Potato, finely cubed
  • 150g Mushrooms, finely diced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper Powder
  • 20g Red Onion, finely diced
  • 40g Broccoli, with stalks removed and finely chopped
  • 40g Breadcrumbs
  • 10g Cheese (I use Mature Cheddar) or to taste, finely grated
  • 1 Large Egg
  • 1 tbsp Plain (All-Purpose) Flour
  • 1/2 tbsp Neutral Oil, for frying burgers

For the Burger Sauce:

  • 2 tbsp Ketchup
  • 2 tbsp Mayonnaise

For the Garnishes (quantities to your taste)

  • Slice of cheese to top the burger, optional
  • Lettuce
  • Red & White Cabbage, finely chopped
  • Red Onion, finely sliced
  • 1 Large Salad Tomato, finely sliced
  • Carrot, finely julienned
  • 1/2 Medium Avocado per burger, sliced


  1. To cook the filling, Begin by adding the sunflower oil to a non-stick pan over low heat. Once the oil is hot, add the finely chopped potatoes and cook for around 10 minutes, stirring occasionally, or until the potatoes are nicely golden brown from all sides. Once done, carefully remove the potatoes and set them aside. Leave the leftover oil in the pan.
  2. Add the finely diced mushrooms to the pan and turn the heat to medium. Cook for around 5 minutes, or until the mushrooms have shrunk and browned slightly. Add salt to the pan along with the chopped onion and finely chopped broccoli florets. Give everything a mix and cook for 2 more minutes, then turn off the heat and allow to cool.
  3. To make the patty mix, add the potatoes, mushrooms, onions, broccoli, breadcrumbs and cheese to a large bowl. Mix everything to combine. Once mixed, whisk an egg in a small bowl and slowly incorporate into the mixture. Finally add the flour and mix well, using your hands.
  4. To shape the patties, gently squeeze the mixture together in your hands and shape into two patties.
  5. To cook the patties, heat the same pan that you cooked the filling in over medium heat. You can optionally add another 1/2 tbsp of oil here if you feel it’s needed, otherwise skip. Carefully put the patties into the pan and cook on the first side for 3 minutes, then carefully flip using a spatula and cook the other side for another 2-3 minutes, or until evenly dark golden brown and cooked through. Turn off the heat immediately.
  6. To assemble the burger, mix the burger sauce together and add 1 tbsp to the inside of each burger bun. Then use the suggested fillings along with the burger patty to form your burger.*


Note: Use your own creative liberty here – Onion rings would taste fantastic inside the burger, or guacamole instead of whole sliced avocados. You could even add a chilli-jam or chilli sauce drizzle on top of the patty for a little heat – customise it to your own taste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1511Total Fat: 91gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 296mgSodium: 2354mgCarbohydrates: 110gFiber: 11gSugar: 16gProtein: 67g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please post a photo on Instagram and tag @ohmyvegofficial! Alternatively, leave a review & comment on my blog 💚

How to Serve these Mushroom Burgers?

These Mushroom, Potato & Broccoli burgers taste amazing served with any simple salad for an easy lunch. They are surprisingly filling when served alone and it’s unlikely you’ll feel hungry for awhile afterwards!

If you want a heavier meal, opt for classic American sides such as potato fries, sweet potato fries, or homemade onion rings. You can also serve them alongside spicy homemade wedges and Indian style grilled corn on the cob which is rubbed with lemon and chilli powder. For something with a little difference, try crispy avocado fries or polenta chips. They give that delicious much needed complimentary crunch to the meal whilst providing a healthier and show-stopping unique option.

As always, if you have any questions please leave them in the comments down below and I will get back to you as soon as possible. If you give this recipe a try I would love to know what you think. Please take a photo and tag @ohmyvegofficial on Instagram or send it to any of my personal media accounts!

  1. Jane says:

    Hi Ellanor,
    You’re recipes look amazing btw….
    Wondering if its poss to find a substitute for the breadcrumbs and make this recipe gluten free. In your opinion would gluten free bread work or is it the gluten thats binding?
    Also will doves gluten free plain flour work in place of ordinary.
    Many thanks for any info
    Jane ☺️

    1. Thank you so much Jane!
      You could definitely make gluten-free breadcrumbs by wizzing up a slice of bread or two. I think they also sell gluten free panko breadcrumbs which could be good but maybe more expensive? You could also use crushed up crisps (not very healthy but would give the same sort of effect!).
      I haven’t tried the recipe with gluten free flour but in this instance I think it would be fine as it’s the egg which does most of the binding work rather than the flour by itself. You could also try rice flour or cornflour! Please do let me know how it goes – I think it’ll work out great.
      Ellanor x

Leave a Reply

Your email address will not be published.