Paleo Veggie Mushroom Burgers

These Meatless Mushroom Burgers are flavorful, savory, hearty and simple to prepare! They are a great way to add more veggies into your weekly routine without compromising flavor. The best part? These don’t have ANY beans or grains, a meatless burger WIN in my book!

Meatless Mushroom Burgers in a lettuce wrap with burger toppings.

Paleo Veggie Mushroom Burgers

Paleo Veggie Mushroom Burgers in a food processor.

Pulse in the food processor gently until combined, not until smooth.

Meatless Mushroom Burgers stacked up on a plate.

We have a new series over here on LCK! Meatless Monday! We’re working on incorporating more plant-based meals into our diet, and honestly, it’s been a challenge to find good recipes that aren’t filled with grains and legumes! SO, we set out to do just that! To make some awesome plant based recipes free of those ingredients that can often cause inflammation.


Meatless Mushroom Burgers on a plate with burger toppings.

We worked hard getting the flavor and texture of these just right, and I know you are going to love them as much as we do!




Paleo Veggie Mushroom Burgers

Paleo Mushroom Veggie Burger
  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x


  • 1 teaspoon olive oil
  • 16 ounces mushrooms, cut into 1/4 inch slices
  • 1 red onion caramelized, cut into 1/4 inch slices
  • 1 sweet potato, sliced thinly
  • 1/4 cup walnuts, lightly toasted
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 3/4 cup almond flour
  • 1 egg
  • 1 teaspoon chia seeds
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • Toppings:
  • Tomato, sliced 1/4 inch thick
  • Red onion, sliced thinly
  • Pickles
  • Mustard
  • Ketchup


1.Pre-heat oven to 400 °F.
2. In a medium skillet over high heat, cook mushrooms and onions until caramelized. About 8-10 minutes.
3. Place sweet potato on a sheet-tray lined with parchment paper. Toss in a teaspoon of olive oil, one teaspoon sea salt, and one teaspoon pepper. Roast for 15-20 minutes, or until fork tender.
4. In a food processor add mushrooms, onions, 1 cup of the cooked sweet potato, walnuts, spices, almond flour, egg and chia seeds. Pulse a few times until just combined, make sure not to over process the mixture. There should be pea like sized bits of sweet potato.
5. Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
6. Shape the sweet potato and mushroom mixture into 6 one-inch patties.
7. Bake for 30 minutes or until the patties are firm to touch. Let cool for 5 minutes and serve warm with toppings of choice!


Use the extra sweet potato as a side-dish and serve them with this honey mustard sauce!


  • Serving Size: 1 burger
  • Calories: 129
  • Sugar: 2.8g
  • Sodium: 102mg
  • Fat: 8.1g
  • Saturated Fat: 0.8g
  • Carbohydrates: 10g
  • Fiber: 3.8g
  • Protein: 6.5g
  • Cholesterol: 28mg



What is your favorite meatless recipe to make?

February 27, 2017

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12 Responses

  1. I’m looking forward to trying this! I’ve been trying to eat less meat lately (for environmental, not health reasons) but it’s so far to find vegetarian recipes that don’t include grains. Glad to see a recipe that’s both paleo and vegetarian.

  2. These sound wonderful! Just wonder though, they are marked as vegan and egg free yet contain an egg. An oversight perhaps? Did you try making them with a chia or flax egg substitute? I’ll be making these this week.

  3. Thanks. Was planning on making them for dinner tonight and realized I didn’t have a sweet potato. So maybe tomorrow evening, but thanks for the info on the chia egg!

  4. Holy toledo! I am SO excited to see this recipe. My husband and I have recently made the switch from “vegan” to “paleo” and are trying to get in more plant based meals! I was going to create a recipe using these same ingredients but now I don’t have to do the thinking 🙂 Thank you for sharing! I know what’s for dinner tonight!

  5. HI Lexi! I made these tonight for the first time and don’t know what I did wrong. They tasted like magic and savory rainbows, but the texture was…off? After they food processor the mixture was like mousse, and they just never quite firmed up in oven. The flavor was SO DELICIOUS, but the texture didn’t work. Any tips?

    1. Hi Jess!

      SO glad you loved the flavor! We’ve made these countless times and you must have blended them for too long. We added in a picture of how the mixture should look once blended. Instead of blending, I would pulse a few times, just until the mixture comes together. You should be able to see little bits of sweet potato. We made sure to update the recipe to include this! We hope you try to make them again!


      1. We sure will! Even though the texture wasn’t quite right, the flavor was DELISH!! Thanks for the tip, I can’t wait to try them again!

  6. Would these patties be suitable for grilling? I’m going to a barbecue and would love to try it, even if I bake it first and then just heat it on the barbie.

  7. These look so yummy! Just started cooking the veggies and realized we don’t have any chia seeds. Any good substitutions? Thanks!!

  8. We made these last night and they were AMAZING! By far the best veggie burger we’ve tried and the closest thing to a “meaty” texture we’ve tasted. We did a double batch and followed the recipe exactly. Seasonings are spot on. The walnuts add awesome texture and flavour. Our double batch yielded 14 burgers enough for 2 meals which is great as the preparation does take some time but it is well worth it! Thank you for this awesome paleo recipe! It’s a keeper!

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