Vegan Mushroom bulgur burgers (about 13 medium size patties)

Can you tell I love mushrooms? A home made Mushroom burger is probably my favorite! I create mushroom burger in so many ways!  I'll share one with you today. I used bulgur which makes the burgers really fluffy and light. I like to feel mushrom chunks in my burger and this is the reason I chop the mushrooms and not use a food processor . If you like your burger more fine in texture, then chop everything in the food processor.

As you can see in the photo , I served the burger on a slice of roasted butternut squash, In my opinion, it is so good! The sweetness from the butternut squash and the saltiness from the mushroom burgers create the perfect combination of flavor in your mouth. Not to mention the health benefit of eating a vegetables instead of a bun (= empty calories).

I also like to top mine with avocado and Tahini sauce.

Try for yourself and enjoy!



1 teaspoon olive oil

1 onion, chopped

1 package of white mushrooms 24oz /679gr

2 tablespoons flaxseed meal mixed with 5 tablespoons water, aka flax eggs

3 cloves of garlic, minced



1 teaspoon dried thyme

2 cups soaked bulgur- 1 cup dried bulgur with 1 cup boiling water

1 tablespoon nutritional yeast

1 teaspoon old bay seasoning

1 tablespoon dried parsley

1 cup panko bread crumbs



Heat oven to 375F

In a non stick pan add olive oil, onions, salt and pepper, then add the minced garlic, sauté for a couple of minutes and add the mushrooms, dried thyme, old bay, dried parsley.

Sauté until most of the liquids have evaporated.

In a separate bowl add the cooked bulgur, bread crumbs, nutritional yeast, flaxseed meal and the mushrooms mixture. Mix it all together.

Take a baking sheet and spray with olive oil.

Use an ice cream scoop to create an evenly sized burgers. press slightly on the patties with a spatula to shape the burgers, Spray the top with olive oil and bake in the oven for about 20 minutes, until golden brown.