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Image by Damir Omerović

Vegetarian Mushroom Burger

Looking for a plant-based alternative for your hamburger cravings? Look no further than our baby bella mushroom burger. This recipe makes 10 tasty burgers that can be frozen overnight or shared and eaten immediately. Using soaked but not cooked chickpeas gives the burgers a firm texture. Try this recipe with a slice of tomato, our 2 ingredient ketchup, and some arugula.

Cookware and Equipment 
  • Non-stick pan

  • Food processor

  • Baking sheet

  • Parchment paper

  • Oven

  • 14 baby bella mushrooms, thinly sliced (approximately 6 cups)

  • 1 ½ Tablespoon ground coriander

  • 1 ½ teaspoon cumin

  • 2 teaspoon ground dried ginger

  • ¼ teaspoon salt 

  • 1 teaspoon ground black pepper

  • ¼ - ½ teaspoon cayenne

  • 2 ½ Tablespoons tahini

  • 2 Tablespoons soy sauce (or 2 ½ tablespoons coconut aminos for a soy free option)

  • 1 lb. dried chickpeas, soaked overnight (at least 8 hours)

  • 4 garlic cloves, rough chop

  • ½ cup parsley packed, rough chop

  • 1/3 cup old fashioned oats

How to Make a Vegetarian Mushroom Burger
  1. Sauté mushrooms and all spices in a non-stick pan on medium low heat. Mushrooms will darken and soften. Continue cooking until the liquid evaporates, and the mushrooms are coated in a thick sauce., approximately 12 - 15 minutes.  Set aside to cool.

  2. Chop garlic and parsley in the bowl of a food processor and then add chickpeas and pulse to combine. Next, add mushrooms mixture, oats, tahini and soy sauce and process until a smooth mixture forms, scraping down the sides as needed. 

  3. Measure ½ cup of mixture and shape into patties. Place patties on a parchment lined baking sheet and refrigerate for at least 30 minutes.

  4. Bake burgers in a preheated 375° oven for 20 minutes. 

To eat later, freeze burgers and reheat when frozen in a 350° oven for 15 minutes. 

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