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These Paleo Mushroom Burgers are an amazing meatless option for burger night. Full of veggies and flavor, these burgers freeze well so you can have them on hand for an easy vegetarian weeknight meal. These veggie burgers are free from dairy, grains and beans!
Paleo Veggie Burgers
I love 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! While I don’t strictly eliminate beans from my diet, I love to have options and a variety in my life. So enter this awesome plant-based burger made from mushrooms and sweet potatoes, and no beans! This recipe was first published in my site in 2017, but it’s a good one so I wanted to republish it today so more people can find it.
This beanless veggie burger is so flavorful, and has a really awesome texture. While it does take a few steps to make, the end result is totally worth it. Vegetarians and meat lovers alike will love this meatless burger!
- Sweet Potato
- Red Onion
- Dried Herbs and Spices
- Almond Flour
- Chia Seeds
Mushrooms: We’ve only tried this recipe with Cremini and Baby Bella mushrooms. Feel free to experiment with a blend of mushrooms for different flavors.
Sweet Potato: You likely could substitute butternut squash for sweet potato.
Eggs: We haven’t tried this without the egg, but suspect that a flax egg would work!
Walnuts: If you have a nut allergy, you could swap this in with a seed, such as pumpkin seed.
Almond Flour: For nut allergies, you could replace this with breadcrumbs, though that would make this not paleo.
Tips for Making Mushrooms Burgers
There are a few steps needed to make these mushroom burgers. If you wanted, you could double the recipe and make a big batch. Eat some now, and save some for later (see below for tips on freezing and reheating). Here are some tips for making these veggie burgers:
- Let the mushroom and sweet potato mixture cool down before putting it into the food processor. The mixture is trickier to work with when hot.
- Make sure not to overmix the burger mix. The mixture should still be a bit chunky, with pea-sized pieces of sweet potato and mushroom visible in the mix. If you overmix it, it can be really tricky to work with.
- For perfect shaped burgers, use a ring mold, about 4-5″ inches large. Put the mixture inside, flatten it down, and remove the mold. It will make for even and well shaped burgers. This isn’t absolutely essential though.
How to Serve Mushroom Burgers
Serve these burgers exactly as you would any other burger! You can eat it in a lettuce wrap, on a bun or even over a salad! I love eating this topped with all the burger fixings!
How to Freeze Them
These veggie burgers freeze really well. One tip is to freeze them on parchment paper on a flat baking sheet first. Once their frozen, transfer them to a bag for longer storage.
They will keep well for up to 3 months in the freezer.
To reheat it: place on a parchment lined sheetpan and bake in at 375ºF oven until heated through, about 15-20 minutes. This could also work in the toaster. I haven’t tried it in the microwave, but it might reheat ok in that too.
Watch the video:
If you like this vegetarian main course, check out these others:
- Meatless Chipotle Mushroom Tacos
- Vegetarian Wild Rice Stuffed Mushrooms
- Easy Black Bean Soup (VEGAN!)
- Vegan Spicy Noodle Soup
Paleo Veggie Mushroom Burgers
- 2 teaspoons olive oil divided
- 1 medium sweet potato about 9 ounces, peeled and sliced thinly
- 16 ounces mushrooms cleaned and sliced
- 1 medium red onion sliced
- 1/4 cup walnuts
- 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
- 1/4 teaspoon sea salt more to taste
- 1/4 teaspoon black pepper more to taste
- 3/4 cup almond flour
- 1 egg
- 1 teaspoon chia seeds
- Pre-heat oven to 400 °F.
- 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.
- In a medium skillet over high heat, cook mushrooms and onions until softened and all the liquid has evaporated, about 10 minutes.
- Let sweet potatoes and mushrooms cool until no longer very hot.
- Add add mushrooms mixture, sweet potato, walnuts, spices, salt, pepper, 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.
- Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
- Shape the sweet potato and mushroom mixture into 6 one-inch patties.
- Bake for 30 minutes, then flip the burgers and cook for an additional 5 minutes. Let cool for 5 minutes and serve warm with toppings of choice!