I’ve been on a major mushroom kick lately. Combined with the fact that we are always trying to eat more meatless meals, I suppose a mushroom veggie burger was bound to happy eventually.  A veggie burger made primarily of mushrooms definitely had the potential to fall apart, but I recently learned that oats can be an excellent binder in meatless patties. The oats give the patties some stability but you don’t taste them at all. I decided to give that technique a try here by combining ground oats with a big pile of sautéed mushrooms and it worked amazingly well.

Our family agreed that if we didn’t know what was in them, we would have thought these were actually meat. Both the texture and flavor were incredibly similar. They are sturdy enough for grilling but if the weather doesn’t cooperate, they are great cooked in a skillet as well.  For a nice little touch, spread a bit of garlic herb compound butter on the buns before toasting – it totally takes them to the next level.


  • 2 tbsp. unsalted butter
  • 16 oz. baby bella mushrooms, sliced
  • 2-3 cloves garlic, minced or pressed
  • 2/3 cup old-fashioned oats
  • ½ tsp. kosher salt
  • Freshly ground pepper, to taste
  • 2 tsp. minced fresh parsley
  • 1 tsp. minced fresh thyme
  • 1 large egg
  • ½-¾ cup panko
  • 1/3 cup coarsely shredded Gouda cheese, plus more for topping
  • Burger buns, split and toasted, for serving
  • Lettuce, sliced tomato, sliced onion, for serving


  • 01

    Melt the butter in a large skillet over medium-high heat.  Add the mushrooms to the pan and cook, stirring occasionally, until the mushrooms have cooked down and almost all of their liquid has evaporated, about 7 minutes.  Stir in the garlic and cook 30-60 seconds more. Remove the pan from the heat and let cool slightly.

  • 02

    In the bowl of a food processor, pulse the oats until they are as finely ground as possible. Add in the mushroom mixture, salt, pepper, parsley and thyme. Pulse the mixture until the mushrooms are very finely chopped.  Transfer to a bowl and fold in the egg and ½ cup of the panko.  Let the mixture stand a few minutes so that the oats will absorb some moisture.  Fold in the shredded gouda and, if needed, the additional panko.  Form the mixture into 4 equal patties.

  • 03

    Cook the patties as desired, either in a skillet or on a grill, turning once and cooking until both sides are evenly browned and the patties are warmed through.  A few minutes before the second side is finished cooking, top with additional Gouda and cook until melted. Serve on toasted burger buns with lettuce, tomato and onion, as desired.

  • This burger looks really delicious! And it’s a nice change from a hamburger with meat. Great recipe!

  • Those look delicious! Anything tastes good with that much gouda melted over it. :) And so healthy too!

  • Abigail Hoppen

    gouda makes everything so good.

  • Shelby Chubb

    Wow, Annie, how did you just read my mind? Yesterday evening I had a mushroom smoked gouda burger from my favorite local burger chain, Bgood. They also added some arugula which added a nice bite and some greens. I look forward to trying your recipe this summer with the grill since I was so in love w/ my burger last night.

  • annieseats

    Woohoo! Perfect timing :)

  • ami@naivecookcooks

    Annie, these mushroom burgers are on next to make list!

  • Ala Shih

    Oats–that’s amazing! I had no idea, either, but that’s a wonder meatless burger right there. Funnily enough, meat burgers are one thing I never crave since eating vegetarian, so the fact that these taste like and resemble the texture of meat is both novel and fantastic–it’ll be great for those times when I’ll have to cook to please vegetarians and omnivores alike. Thanks a bundle!

  • lalit kumar

    Hi, Nice I can’t wait I will try this at my home. Thanks…

  • Irini

    These sound very good as an alternative to meat burgers. Can I use white mushrooms?

  • Jacki Mullis

    Any ideas on how to substitute the egg to make it vegan? Obviously I’d find vegan cheese too…

  • annieseats

    Please see the FAQ page regarding substitutions. Thank you!

  • annieseats


  • I am really trying to learn to love mushrooms, but it hasn’t quite happened yet! Maybe these burgers will be The One.

  • Kelly

    Yum! Thanks for the great recipe, Annie. I think next time I am going to add in some chopped roasted cashews for a little more texture – an idea from my all-time favorite black bean burger recipe from The Food Lab.


  • Linda M.

    Could you freeze these patties? I hope to try these soon.

  • Kathryn

    We grilled these tonight. Really good! I was worried they would fall apart on the grill. They did not. We eat vegetarian 90% of the time. These burgers are a nice change from lentil and bean burgers. Also not a long list of ingredients. Definitely a thumbs up!

  • Carrie M.


    Here are several ideas for you, too, if you didn’t find what you were looking for! Also, Bob’s Red Mill and Ener-G both make egg replacements. Unless I’m mistaken it’s just used as a binder in this recipe, so any kind of starch should work?

  • annieseats

    Great! So glad to hear they turned out well for you!

  • annieseats

    I haven’t tried but I think they would freeze just fine.

  • I made these burgers today and they are super delicious! Thank you for sharing the recipe :)

  • Elaine

    This is a wonderful recipe — thank you! One of my ten year old twin boys is a fussy “chicken nuggets and mac and cheese” guy, and even he liked it (he wouldn’t admit to liking it, but ate it — I’ll take it:) I’m making them again tonight. I had been afraid that they’d fall apart on the grill, but the patty stays together well. Thanks again, Annie!

  • annieseats

    So glad to hear you enjoyed them!

  • Stephanie

    I made this last night and cooked on the grill. We all loved them. Thanks so much for the great recipe!! Peace, Stephanie

  • Helena

    These were stellar and your garlic butter suggestion an excellent one – I’ll definitely be using it for other burger recipes.

  • Emily Black

    Let me admit to you that I am a mushroom hater. I am now a changed woman after making these. I made these two nights ago, and mid-way through cooking the mushrooms I realized ‘rats! I don’t have oats!’ so I substituted prepared quinoa for the oats and still got a delightful texture. Very yummy recipe!

  • annieseats

    Woo! I love when I convert supposed mushroom haters because I think mushrooms are da’ bomb! Haha. So glad you enjoyed these!