Chicago Diner Mushroom Burgers
Prep time
Cook time
Total time
This time-tested recipe is adapted from my friend Sarena at The Non-Dairy Queen.
Serves: 12 mushroom burgers
  • 4 cups mushroom broth or water
  • 1 cup diced roasted red peppers or 3 stalks celery, diced (I use red peppers)
  • 1 cup diced onion
  • ¼ cup soy sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon ground black pepper
  • 3 cups quick or rolled oats (quick oats yield a softer texture)
  • 4 cups diced mushrooms (portobello, cremini, button, or a combination)
  • ½ cup whole wheat flour
  • Salt, to taste (optional)
  1. Put the broth or water, red peppers or celery, onion, soy sauce, onion powder, garlic powder, and black pepper in a medium pot over medium-high heat. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 5 minutes. Stir in the oats, mushrooms, and flour and cook for 5 minutes. Taste and season with salt, if desired. Transfer the mixture to a bowl and let it cool completely.
  2. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  3. With slightly damp hands, divide the mixture into 12 equal-sized pieces. Roll each into a ball and then flatten them into patties on your prepared baking sheet.
  4. Bake for 15 minutes. Flip and bake for 10 minutes, or until firm and toasted. Let the burgers cool completely to firm up more.
  5. Heat your grill to medium-high, place a piece of foil on grill and lightly grease it. Place the veggie burgers on the foil and grill for about 7 minutes per side. Alternatively, you can broil them in the oven for 2 to 3 minutes per side.
Recipe by Go Dairy Free at