This creamy mushroom veggie burger doubles down on mushroom — a mushroom-based patty topped with golden garlicky sliced mushrooms and herb-whipped cream cheese on a toasted wheat bun.
Craving a burger that’s satisfying, packed with flavor, and ridiculously easy to make? You’ve found it! This Creamy Mushroom Veggie Burger is the ultimate weeknight warrior, coming together in just 25 minutes. We’re talking juicy, mushroom-based patties topped with a mountain of sautéed mushrooms and a savory herb cream cheese spread, all tucked into a toasted whole wheat bun. It’s a vegetarian dream that will have everyone at the table asking for seconds.
Ingredients
• 2 ounces / 56 grams (1.98 oz / 56.1 g) reduced-fat cream cheese (Neufchâtel), softened
• 1 teaspoon (5 ml / 0.2 fl oz) salt-free onion herb or garlic herb seasoning blend
• Nonstick cooking spray
• 4 frozen mushroom-based veggie burger patties
• 8 ounces / 225 grams (7.9 oz / 224 g) fresh mushrooms, sliced
• 2 teaspoons (10 ml / 0.3 fl oz) canola oil
• 4 whole wheat hamburger buns, split and toasted
• Optional Toppings: Butterhead lettuce leaves, fresh tomato slices
Instructions
1. Create the Herbed Cream Cheese Spread: In a small bowl, thoroughly stir together the softened cream cheese and your chosen herb seasoning blend. Set it aside while you prepare the other components.
2. Cook the Patties & Mushrooms: Lightly coat a large nonstick skillet with cooking spray and heat over medium. Add the frozen veggie patties and cook for 8-10 minutes, flipping occasionally, until hot all the way through. Simultaneously, heat the canola oil in a separate large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are tender and beautifully browned.
3. Assemble Your Masterpiece: Spread the herbed cream cheese mixture generously on the cut sides of your toasted whole wheat buns. Place a cooked veggie patty on each bottom bun, top with a heaping spoonful of sautéed mushrooms, and finish with fresh lettuce and tomato slices, if using. Place the top bun on and serve immediately.
Nutritional Information
• PER SERVING: 298 cal., 14 g (0.49 oz) total fat (4 g / 0.14 oz sat. fat), 10 mg chol., 490 mg sodium, 32 g (1.13 oz) carb., 1 g (0.04 oz) fiber, 14 g (0.49 oz) pro.
Pro Tips
• Many store-bought seasoning blends are high in sodium. Opt for a salt-free version or a low-sodium blend to control the saltiness of your burgers.
• For an even deeper umami flavor, add a splash of soy sauce or tamari to the mushrooms in the last minute of cooking.
• Don’t overcrowd the mushroom pan! Cook them in batches if necessary to ensure they sauté and brown properly rather than steam.
• Feel free to use any type of mushroom you love. Cremini, shiitake, or a wild mushroom mix would all be delicious additions.
FAQ
Q: Can I make this mushroom veggie burger vegan
A: Yes, you can easily make this recipe vegan. Use a dairy-free cream cheese alternative for the spread and ensure your frozen veggie patties and hamburger buns are certified vegan.
Q: Is this veggie burger recipe gluten-free
A: To make this recipe gluten-free, simply use certified gluten-free veggie burger patties and gluten-free hamburger buns. If you add soy sauce to the mushrooms for extra flavor, be sure to use tamari, which is typically gluten-free.
Q: How can I add more protein to this burger
A: This burger already contains a solid 14 grams (0.49 oz / 13.9 g) of protein. To boost it further, you can choose a higher-protein veggie patty, add a slice of provolone cheese, or serve it with a side of roasted edamame or a quinoa salad.
Q: How do I store leftover components
A: For the best results, store the cooked patties, sautéed mushrooms, and herbed cream cheese spread in separate airtight containers in the refrigerator for up to 3 days. Reheat the patties and mushrooms before assembling on a fresh bun.
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Creamy Mushroom Veggie Burger
Ingredients
Method
- Create the Herbed Cream Cheese Spread: In a small bowl, thoroughly stir together the softened cream cheese and your chosen herb seasoning blend.
- Set it aside while you prepare the other components.
- Cook the Patties & Mushrooms: Lightly coat a large nonstick skillet with cooking spray and heat over medium.
- Add the frozen veggie patties and cook for 8-10 minutes, flipping occasionally, until hot all the way through. Simultaneously, heat the canola oil in a separate large skillet over medium heat.
- Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are tender and beautifully browned.
- Assemble Your Masterpiece: Spread the herbed cream cheese mixture generously on the cut sides of your toasted whole wheat buns.
- Place a cooked veggie patty on each bottom bun, top with a heaping spoonful of sautéed mushrooms, and finish with fresh lettuce and tomato slices, if using.
- Place the top bun on and serve immediately.
- Don't overcrowd the mushroom pan!
- Cook them in batches if necessary to ensure they sauté and brown properly rather than steam.
