Chicago Diner Mushroom Burgers


These mushroom burgers are vegan and nut-free. The recipe  is also very low in fat and has a wonderful flavor. The texture ends up firm on the outside, and a bit softer in the middle, much like an Amy’s Bistro Burger.

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.

Chicago Diner Mushroom Burgers
Prep time
Cook time
Total time
Keep in mind many homemade veggie burgers may be too soft to simply fire on the grill. Those that you purchase have typically been frozen and/or pre-baked. If you really want to enjoy that outdoor bbq experience, don't be afraid to "cheat" like the companies do. Pre-baking the burgers until they are almost done and/or pouring the batter out and freezing it, should firm up your burger enough to keep it from falling through the slats. In general, cooked veggie burgers freeze very well, and can be reheated in the oven or toaster oven with ease. Adding an egg will also up the binding power, but to accomodate more diets, I tested this recipe egg-free.
Adapted from Recipezaar and The Non-Dairy Queen
Serves: 8 burgers
  • 1 cup diced roasted red peppers or 3 stalks celery, diced
  • 1 cup diced onion
  • ¼ cup soy sauce or tamari
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon ground black pepper
  • salt to taste (optional, but a do recommend a wee bit)
  • 3 cups quick or rolled oats
  • 4 cups diced mushrooms (portobello, cremini, button, or a combination)
  • ½ cup whole wheat flour
  1. Bring 4 cups water, roasted red peppers or celery, onion, soy sauce, onion powder, garlic powder, pepper, and salt to a boil in a pot over medium heat. Reduce heat to medium and simmer 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes more. Transfer to a bowl and chill.
  2. Preheat oven to 350°F; coat a baking sheet with cooking spray or line it with a silpat. Shape mixture into patties and bake on prepared baking sheet for 15 minutes. Flip and bake 10 more minutes. Cool.
  3. Heat grill to medium-high. place foil on grill and coat with cooking spray. Grill burgers on foil for 7 minutes per side.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


Leave A Reply

Rate this recipe: