It’s time for another flashback recipe update! I first tried and posted about these Chicago Diner Mushroom Burgers back in 2009. I was looking for a mushroom burger recipe that wasn’t just a portobello mushroom on a bun, and stumbled upon this recipe by my friend Sarena. She adapted it from the old Recipezaar, where it was posted from Vegetarian Times. In other words, this recipe has been well tested!
The Chicago Diner is a popular vegan restaurant in the Windy City that is well known for “meaty” veggie burgers. I’m not sure if they still serve a veggie burger just like this one, but the recipe was originally a copycat for a house favorite. They serve their veggie burgers on a wheat bun, and we suggest that you do, too.
These mushroom burgers are rich in flavor but relatively lean. The texture ends up firm on the outside, and a bit softer in the middle, much like some Amy’s veggie burgers.
Homemade veggie burgers like these are often too soft to simply fire on the grill. Store-bought ones have often been pre-baked and frozen to firm them up. To enjoy that outdoor experience, these mushroom burgers are baked and then grilled on foil, to ensure that they don’t fall through the slats!
Special Diet Notes: Chicago Diner Mushroom Burgers
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 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)
- 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.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- 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.
- Bake for 15 minutes. Flip and bake for 10 minutes, or until firm and toasted. Let the burgers cool completely to firm up more.
- 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.
Key Pantry Supplies: Chicago Diner Mushroom Burgers
I love that this is more than just a portabello, I love that it is mixed with oats to make a true burger consistency. I will have to try this next time, I’m a huge mushroom lover!
I am so with you. I get so bummed when I read “mushroom burger” and find out it is just a portobello on a bun. I mean, I love portobellos, but I want something more veggie burger like!
Aren’t mushrooms amazing! These look soooo good! I need to add them to my meal plan for next week.
Indeed! And mushrooms are seemingly everywhere right now!
I’ve honestly never tried a mushroom burger before but this looks incredible! I’m going to have to give this a try! My husband is a huge mushroom fan so he’ll be all about it I’m sure.
They’re a must Krista! I think a mushroom burger was the one that made me fall in love with veggie burgers.
I would like this sent to my email. Can you please share this with our email addresses? Thanks!
It did go out in our daily email updates! You can sign up for those, or just use the email button on this post to email it to yourself if that is easier.
You cannot declare a recipe containing soy sauce or tamari to be soy free.
Thanks for catching my error lia – it’s been corrected!