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Mushroom Oat Burgers

Mushroom Oat Burgers

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  • Author: Chef Ani
  • Yield: 10-12 burgers 1x


  • 2 tablespoons olive oil
  • 1/2 cup chopped sweet onion (about half of a medium onion)
  • 3 large garlic cloves, minced
  • 12 oz. button mushrooms, de-stem chopped
  • 1/4 cup walnuts, chopped
  • 1/2 cup firm tofu (about 5 oz.), drained 
  • 1/2 cup cannellini beans, drained
  • 2 tablespoons Braggs Liquid Aminos (soy sauce alternative)
  • 2 tablespoons water
  • 1 tablespoon Better-Than-Bouillon
  • 1/4 teaspoon sage
  • 1/8 teaspoon cayenne
  • 1 1/23/4 cups quick oats (see note)
  • Fresh parsley, minced 


  • Preheat oven to 350 F
  • In a skillet, add olive oil and chopped onion, sauté for a couple of minutes. 
  • Next, add minced garlic, sauté for a minute.
  • Then add chopped mushrooms, sauté for a few minutes, until mushrooms have released their liquid.  
  • Set aside and stir in chopped walnuts.  
  • In a food processor, add tofu, white beans, Braggs Liquid Aminos (soy sauce), water, Better-Than-Bouillon, sage, and cayenne.  Blend until smooth.  
  • In a large bowl, add the onion mixture, the content of the food processor, the oats, and minced fresh parsley.  Stir to combine.  Let sit for 15-20 minutes.  
  • Shape into burgers.  
  • Place burgers on a lined or greased baking sheet tray.  Parchment paper works well.  To get the burgers uniform, use an ice-cream scoop.  Flatten each burger with a greased spatula to get the right thickness.   
  • Bake at 350 for 20 minutes. Flip the burgers and bake for another 10 minutes.  Let cool completely.  Refrigerate until ready to use.  
  • Reheat before serving.  To give the burgers a little extra color, heat them in a skillet.  


The amount of liquid the mushrooms release when sautéed can vary, so if the burger mixture seem a little wet, add a few more oats, but only until the burgers keep their shape when making it into a burger.