Hearty mushrooms and tofu in a vegan patty and baked to perfection. These protein-packed mushroom and tofu burgers are the PERFECT dinner option. Smother in a delicious “secret sauce” for an epic plant-based burger!
For those vegans and vegetarians, I think we all have had a love-hate relationship with veggie burgers. Some restaurants throw them on the menu as a “token vegetarian” dish, but more of the time they are pre-made frozen crap – giving veggie burgers a bad rep!
This burger is to die for on a toasted bun, piled with fresh veggies, and smothered in a “secret sauce”. Really the sauce is just Red’s Hot Sauce mixed with vegan mayonnaise. But hey, “secret sauce” sounds more life-changing, right?
This mushroom tofu burger recipe is here to squash that terrible veggie burger rep! A mushroom shallot and garlic confit is mixed with breadcrumbs, nutritional yeast, and flax seed to create a healthy (and delicious) vegan burger
What is nutritional yeast?
How to make mushroom tofu burgers
Start out by adding garlic, onion, shallot, and baby bella mushrooms to a food processor. If you do not own a food processor, you can dice everything very finely.
Sautee mushroom mixture in a cast iron or non-stick skillet with a small amount of olive oil. Cook until most of the liquid from the mushrooms is absorbed. Stir in small amount of Worcestershire sauce for a serious flavor kick!
Note: It’s important there’s not a lot of liquid content as this will result in a flimsy, mushy burger patty!
Add dry ingredients – breadcrumbs, nutritional yeast, flax seed, and pressed extra-firm tofu. Crumble the block of tofu with hands and mix well.
The mixture should be like mushy yet pliable. Place in fridge for 30 minutes so it’s easier to form patties.
How to make a veggie burger stick together
As I mentioned before getting the liquid out of the mushroom mixture is key to making these patties stick. Here are a few more tips:
- Add more breadcrumbs, nutritional yeast, or flax seeds aka dry ingredients if your burger mixture is too mushy
- For my vegetarian friends, eggs and cheese can help bind veggie burgers
- PRESS the tofu! Get as much liquid out of your tofu as possible. To press, wrap tofu block in paper towels and sandwich it between two plates. Place a heavy object or pile of cookbooks on the top plate and let sit while you prep the rest of the ingredients
Variations of veggie burger:
- Add seasonings: Herbes de Provence or Italian seasoning would taste best in my opinion!
- Mix in some red chili flakes for a delicious spice kick
- Substitute the bread crumbs with a GF blend or ground oats for a gluten-free burger
- Sautee burgers on the stovetop with olive oil for a slightly crispier patty
- Use parmesan cheese instead of nutritional yeast as a cheesy binding agent
- Serve in lettuce cups for a low carb meal
Veggie burgers are a great way to bring Meatless Monday’s to the table. They are typically a crowd-pleaser and are one of those foods that people are typically not too scared to try.
If you tried these vegan mushroom tofu burgers, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like these tofu burgers you’ll love:
Italian White Bean Veggie Burgers with Pesto
Mushroom Tofu Veggie BurgersPrint Recipe Pin Recipe
- 1 block tofu extra firm
- 1 8-ounce package baby bella mushrooms
- 2-3 garlic cloves
- 1 small shallot peeled and cut in quarters
- 1/4 cup yellow onions diced
- 1 teaspoon olive oil can substitute with another neutral oil such as avocado or grapeseed oil
- 1 Tablespoon Worcestershire sauce
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup nutritional yeast
- 2 Tablespoons ground flax seeds
- salt and pepper to taste
- 1/2 cup vegan mayonnaise
- 2-3 Tablespoons Red's Hot Sauce more or less to taste depending on how spicy you like it!
- Preheat oven to 375 degrees Fahrenheit
- Press tofu: wrap tofu block in paper towels and sandwich between two plates. Set a heavy object on the top plate and set aside.
- Place mushroom, garlic cloves, shallot, and onions in food processor. Pulse until mushrooms are in very small chunks.
- Place skillet on low-medium heat. Once warm, add olive oil and mushroom mixture. Cook until liquid is absorbed. Stir in Worcestershire sauce and season with salt and pepper.
- Add mushroom mixture to mixing bowl. Add breadcrumbs, nutritional yeast, and ground flax seed. Add pressed tofu and crumble with hands. Mix with hands until well combined.
- Place in the fridge for 30 minutes to set.
- Remove from the fridge and form into patties. Should make about 6. Place on parchment paper-lined baking sheet. Bake for 20 minutes.
- Remove from oven and let cool for 5-10 minutes before handling. This helps the patty from falling apart. Serve with toasted hamburger buns, lettuce, tomato, purple cabbage, and secret sauce.
To Make Secret Sauce:
- Mix mayonnaise and hot sauce together until combined. Add more mayo if too spicy or add more hot sauce for a bigger kick!
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