Mushroom Quinoa Burgers with Sriracha Aioli

These meal prep-friendly, vegan quinoa mushroom burgers are the perfect combination of healthy and tasty and always a total crowd-pleaser. They’re loaded with veggies like broccoli, onions, mushrooms, and garlic and high-protein ingredients like quinoa and beans. These veggie burgers are also packed with flavor, and if you really want your taste buds to thank you, don’t skimp on adding the dairy free Sriracha aioli!


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The Mushroom Quinoa Burger..because next up is summer, and that means BURGER SEASON!

There are two kinds of vegan burgers in this world:

The first takes you on a journey back in time to when you were a kid scarfing down hamburgers at the neighborhood BBQ. 

And the second launches you into a whole new world of plant-based deliciousness – a world where grains and beans and yes – ACTUAL recognizable vegetables come together with just the right spices to completely rock your socks off and shock you that you just ate something so packed with nutrition that tasted SO AWESOME.

This Mushroom Quinoa Burger recipe IS that second burger.  And take it from someone like me who is VERY particular with her obviously-vegetable-based burgers, when I say it really WILL rock your socks off.

Why We Love These Veggie Burgers

  • While it’s definitely a veggie-centric burger that’s not meant to mimic the burgers from our omnivorous days, it has a great, hearty texture and undeniable flavor.  Plus, it’s super filling without making you feel weighed down. 
  • This mushroom quinoa burger recipe is a meal prep QUEEN. Freeze the burgers for up to 6 weeks for many veggie burger lunches to come!  
  • Oh, and did I mention the sriracha aioli?  It’s spicy and tangy with just a hint of sweetness and OMG. Do yourself a favor and slather that stuff ALL OVER these veggie burgers. You can thank me later…

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PPC Magazine Subscribers can find this recipe on Page 17 of the Backyard BBQ Issue!

Close up head on shot of a mushroom veggie burger on a bun with dairy free sriracha aioli dripping down the front.

Quinoa Burger Ingredients

First, let’s talk ingredients! This vegan burger recipe is made with tremendously simple ingredients that come together to form a super flavorful and dare we say EXCITING veggie burger!

Substitution Options for Mushroom Quinoa Burger

Next, let’s talk substitutions. The ingredients in this recipe (as with any good veggie burger recipe) are tremendously versatile. Here are our best substitution options for the original ingredients. If you try anything we haven’t listed, let us know how it goes in the comments!

For the flax egg: Feel free to sub chia seeds for flaxseed in the egg substitute. You can also sub 1 egg’s worth of your favorite vegan egg substitute.

For the kidney beans: Pinto beans and white (navy) beans work great as subs. Black beans would probably work too. Chickpeas might work, but I’d want to make sure I cooked them until they were nice and soft.

For the quinoa: You could use overcooked rice, barley, or even couscous!

For the flour: The flour just helps with some binding here. We have tested these burgers with both whole wheat AND chickpea flours – both worked great!

Veggie Options

For the broccoli: I think broccolini or broccoli rabe or maybe even asparagus would work well as a sub for broccoli. Maybe some chopped up bok choy or cauliflower perhaps? Anything like that should work, but we haven’t tried any of them yet. Let us know if you do!

For the mushrooms: Use whatever mushrooms you like here. I usually use baby bella mushrooms or white mushrooms. You can have some fun with things like oyster mushrooms, or shiitakes might be nice. I have not tried this recipe with frozen or canned mushrooms but think you could probably make it work!

For the yellow onion: You can use a white onion instead of yellow. A red onion could also work but would add a little different flavor!

For the garlic: You can use minced garlic from a jar if you don’t have fresh. I would sub 1 Tbsp minced garlic.

Flavor Options

For the spices: Feel free to shake up the spices with your favorite flavors or what you have in the spice cabinet. Some garlic and onion powder are always acceptable add-ins or add some crushed red pepper for a spicy kick!
For the herbs: We use fresh minced parsley in these veggie burgers, but other herbs could work also like oregano or thyme! You can sub dried or freeze-dried herbs as well, but I would cut the amount in half.

Overhead shot of two plates with veggie burgers on them sitting next to a pile of potato wedges and a pickle spear.

How to Serve Mushroom Veggie Burgers

Once you make your veggie burgers, it’s time to serve them! These quinoa mushroom burgers are a total crowd-pleaser, and they’re also awesome for meal prep. Serve them hot off the stove on a bun topped with sriracha aioli and served with a side of fries! Here are some of our best serving ideas:

Toppings

  • Sriracha Aioli
  • The Classics – lettuce, tomato, onion, ketchup, mustard
  • Sauteed mushrooms and onions
  • Pesto

Sides

How to Store Leftover Vegetable Burgers

Finally, it’s time to store the leftovers! This recipe makes 8-10 burgers depending on how big you make them.  If you have leftovers, fret not! Here are our best tips:

In the fridge: After cooking and allowing to cool completely on a wire wrack, store the mushroom quinoa burgers in an air-tight container in the fridge for up to 5 days. 

Can you freeze mushroom burgers? They can be frozen for up to 6 weeks.  I like to store them in our ZipTop containers with a square of parchment between each to make sure they don’t stick together. I like to freeze them after they’re cooked.

How to Reheat: Reheat on a low heat in the microwave until warmed through.You can also reheat the burgers in a saute pan at medium heat, covered, flipping the burger every few minutes until it’s warmed through.

Close up head on shot of a broccoli quinoa burger on a bun with a crisp leaf of lettuce and creamy sriracha sauce dripping down the side.

More Vegan Burger Ideas

And if you make this veggie burger, LET US KNOW!  Rate the recipe and leave a comment below or tag us in your shots on Instagram. If you’re not already hanging out with us there, we are @theplantpowercouple with the “the”!

And cheers to a burger-filled summer that is OUT OF THIS WORLD!

Yield: 9 burgers

Mushroom Quinoa Burgers with Sriracha Aioli

Head on shot of a mushroom quinoa broccoli burger on a bun with sriracha aioli dripping down the side. A bottle and glass of French rose is in the background.

These meal prep-friendly, vegan quinoa mushroom burgers are the perfect combination of healthy and tasty and are always a total crowd-pleaser. These veggie burgers are absolutely packed with flavor already, but if you really want your taste buds to thank you, don't skimp on adding the spicy Sriracha aioli.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the burgers:

  • 2 cups cooked quinoa
  • 1 flax egg (1 Tbsp ground flaxseed + 2 Tbsp cold water)
  • 3 tsp neutral-flavored oil*
  • 1/4 cup minced yellow onion
  • 1/4 cup drained and rinsed kidney beans
  • 3 large garlic cloves, minced
  • 1 tsp ground fennel seed
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 cups broccoli, finely chopped
  • 1 cup mushrooms, finely chopped
  • 2 Tbsp fresh parsley, minced
  • 3/4 cup whole wheat flour or chickpea flour

For the sriracha aioli (optional):

  • 1/2 cup vegan mayonnaise
  • 1.5 Tbsp Sriracha
  • 2 tsp maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper

Instructions

PREP: If you haven't done so already, cook your quinoa. Make your flax egg by mixing the ground flaxseed and water in a small bowl. Set aside to thicken.

MAKE THE BURGER MIX: Get a large saute pan going on medium-high heat with a tsp of neutral-flavored oil. Add your onions, garlic, beans, and seasonings. Stir to combine and continue to saute - stirring frequently - for 3-5 minutes. Next, deglaze the pan with 1/4 cup water and add your broccoli, mushrooms, and parsley. Stir, cover, and cook for another 3-5 minutes on medium low heat. Remove from heat. Add this mixture to a large bowl with the quinoa, flax egg, and flour. Stir to combine.

FORM THE BURGERS: Now it's time to form the burgers! Using clean, dry hands, form 8-10 1/2 cup patties and set them on a plate or baking sheet until you're ready to cook them.

TO PAN-FRY THE BURGERS (recommended): Add 2 tsp of neutral oil to a large skillet and heat on medium-high. Add your burger patty to the skillet and cook for 3-5 minutes. Flip and cook for another 3-5 minutes until browned on each side. I usually do this with 2-4 burgers at a time, depending on the size of the skillet I'm using. When the burgers are finished cooking, set them on a large plate or baking sheet lined with a paper towel to absorb some of the oil.

TO BAKE THE BURGERS: Bake the burgers on an oiled baking sheet (oil optional but recommended) at 400F for 20 minutes, stopping to flip them halfway through.

TO AIR FRY THE BURGERS: Spray your air fryer basket lightly with oil (or use an air fryer parchment sheet) at 400F for 10-15 minutes, flipping every 5 minutes.

MAKE THE AIOLI: To make the sriracha aioli, combine all ingredients in a small bowl with a fork or small whisk. Taste and adjust seasonings as desired.

TO SERVE/STORE: Serve burger patties on buns with a healthy dollop of sriracha aioli and your favorite vegan burger toppings. Leftover cooked burgers can be stored in the fridge for 3-5 days or the freezer for up to 6 weeks.

Notes

*Feel free to saute the veggies in water instead of oil if you’re oil-free. You can also cook them without oil - just use a parchment or silicone baking mat or a non-stick air fryer basket should also work. The texture will be a bit different if you cut the oil.

Nutrition Information:

Yield:

9

Serving Size:

1 burger

Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 477mgCarbohydrates: 36gFiber: 7gSugar: 5gProtein: 10g

Nutrition information is automatically calculated and may not always be accurate. This info is calculated for JUST the burger and aioli, not the buns they're served on.

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6 Comments

  1. what a badassss burger!! sorry but it is! I used what I had and didnt really measure and still... amazing. I subbed brown rice for quinoa and half black half pinto for the kidney beans. left out the fennel seeds and only had dried parsley today, but still came out great! wasn't sure where the "egg" went in so added it at the very end when I tossed it all in the processor for a quick pulse. will keep this one for sure and next time maybe try it more true to your recipe. thank you guys!!!
    1. Yay, Suzi! Your comment made my day! SO happy you loved the burger recipe and that you could use it as a template to use what you already have in the kitchen. So awesome! You're a rockstar!
  2. Amazing veggie burgers! As always, your recipes are delicious and use common ingredients. One word: Delicious!! Thank you for continuing to develop delicious, vegan dishes!!
    1. Thank you so much, Dawn! That's really kind of you to say. I'm so happy you enjoy our recipes, and I'm really glad you liked this one so much! I appreciate you taking the time to reach out to us. It means a lot!

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