Vegan Oyster Mushroom Burgers (Oven-Baked)

View on a vegan oyster mushroom burger made with pickled cucumber and BBQ sauce.

5 from 1 vote

Vegan Oyster Mushroom Burgers (Oven-Baked)

These crispy oyster mushroom burgers are so amazingly delicious and also easy-to-make! They are baked in the oven (not deep-fried!) for a healthier recipe and they make for a nourishing and filling dinner your whole family will rave about. Completely vegan, egg-free, dairy-free and can easily be made gluten-free.

Prep Time15

Cook Time20

Total Time35

Course: dinner, Lunch

Cuisine: American

Keyword: burgers, mushroom, sandwich, Vegan, vegetarian

Servings: burgers

Calories: 487kcal

Author: Jessica Laroche

Ingredients

For the baked mushrooms

7 oz Oyster mushrooms NOT king oyster mushrooms
¼ cup ground flax seed
½ cup water
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt

For the quick cucumber pickle

½-¾ English cucumber
⅓ cup rice vinegar
⅓ cup water
2 tbsp maple syrup
½ tsp salt

For the burgers

3 burger buns
vegan mayo store-bought or cashew mayo
BBQ sauce or ketchup
more favorite burgers fixings such tomatoes, lettuce, onions, etc

Instructions

Start by making the pickles so they can marinate until ready to use. Simply combine the rice vinegar, water, maple syrup and salt in a jar. Then, add the sliced cucumber and seal the jar. Shake until combined and place in the fridge until ready to use, about 30 minutes.
Pre-heat the oven to 375º and line a baking sheet with parchment paper.
Clean the mushrooms and break up large clusters, if any.
In a medium shallow bowl, combine the ground flax with the water. Set aside and let it set for about 5-10 minutes (it will thicken and form a gel).
In a second medium shallow bowl, combine the panko breadcrumbs with the onion powder, garlic powder, paprika and salt.
Then, one piece of mushroom at the time, dip and completely cover with the flax seed mixture. Then, transfer in the panko mixture and use your fingers to ensure the mushroom is fully covered with no areas free of breading.
Transfer to the prepared baking sheet and keep going with the remaining pieces of mushrooms. Bake in the oven for 20-22 minutes or until golden brown.
When ready to eat, toast your burger bun as you wish and spread some vegan mayo and BBQ sauce (or ketchup) on each side. Then, add some of the quick pickles on one of the half and top with a few pieces of crispy mushrooms. Top with the second half bun and enjoy!

Video

Notes

This recipe is best when just baked as the mushrooms are at their peak crispiness. If you have some leftovers, then keep in an air-tight container in the fridge for 2-3 days. Reheat using the oven or a mini toaster oven for best result.
King oyster mushrooms are larger with a thicker stem, which does not make them a great choice for this recipe. Use any other type of oyster mushrooms.
Other great burger fixings for this recipe are lettuce, balsamic pickled onions, Mexican pickled onions, roasted red pepper, marinated carrots, avocado, tomatoes, etc.
I think mayo + BBQ sauce work so well with the crispy mushroom bites, but here are a few other sauces you could use instead: ketchup, buffalo sauce, dijon mustard, chipotle mayo, pesto, spicy mayo (mayo + sriracha to taste), etc.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition