These gluten-free Mushroom Quinoa Burgers with shiitake mushrooms are perfect when you want a truly satisfying veggie burger. Serve them with a simple miso aioli for an umami-packed burger without any meat.
Mushroom Quinoa Burgers packed with flavor and that won’t fall apart
I’ve been enjoying meatless burgers like these gluten-free mushroom quinoa burgers even more than traditional meat burgers. A great veggie burger is one of my favorite kitchen challenges because the range of ingredients you can use is so wide: whole grains, legumes, fresh herbs, and hearty vegetables. These shiitake and quinoa patties hit that sweet spot — crispy on the outside, moist and cohesive inside, and full of savory, umami depth. Because quinoa is the base, the burgers also provide a nice boost of plant-based protein.
To make the patties, onions and shiitake mushrooms are sautéed, then mixed with cooked quinoa, oat flour, egg, and herbs for a gluten-free, satisfying burger that holds together. The shiitake mushrooms and soy sauce create a deep, savory backbone while the oat flour helps bind the mixture without relying on breadcrumbs. Finish the meal with a tangy miso aioli for the ultimate umami hit.
Miso Aioli: an easy umami boost
Miso adds savory depth to vegetarian dishes and turns a simple mayo into an irresistible aioli. This version is a cheater’s take using store-bought mayo: just miso, lemon juice, a touch of maple syrup, and mayo. Optional minced shallots give it a tartar-sauce vibe that pairs brilliantly with the mushroom patties. It’s quick to make and keeps well in the fridge.
How to make Quinoa Mushroom Burgers
The perfect quinoa starts with proper cooking
This recipe works best with day-old quinoa, but freshly cooked quinoa will also work. Rinse quinoa in a fine mesh sieve under cold running water. Place rinsed quinoa in a saucepan with 1 cup water and a pinch of salt, bring to a boil, then reduce heat and simmer. Cook 12–15 minutes, checking for tenderness; some brands take up to 20 minutes. Drain any excess water and set quinoa aside to cool.
Prep the veggies
Finely mince the onion and shiitake mushrooms. A food processor makes this quick: pulse the onion until minced, transfer to a bowl, then pulse the mushrooms. If you don’t have a processor, mince both very finely by hand.
Making the quinoa burger patties
Heat 1 teaspoon olive oil in a large frying pan over medium-low heat. Add the minced onion and cook until lightly golden, then transfer to a large bowl. Increase heat to medium-high and add another teaspoon olive oil. Add the mushrooms and thyme and cook for about 2 minutes. Add the garlic and cook 30 seconds more. Add the soy sauce and cook until the liquid evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the onions and let cool. Wipe the pan clean.
Form the patties: Add the cooled quinoa and oat flour (oats ground until fine) to the bowl with the onion and mushrooms. Season with salt and pepper, then add the beaten egg and mix until evenly combined. Shape into about 4 large patties or 5 medium ones. Chill the patties in the refrigerator for 45 minutes to firm up.
While the patties chill, make the miso aioli: whisk together lemon juice, miso paste, and maple syrup until the miso dissolves. Stir in the mayo and season with salt and freshly ground pepper. If desired, fold in 1–2 teaspoons minced shallots. The aioli will thicken as it chills and will keep, covered, in the refrigerator for up to 10 days.
Return the frying pan to medium-low heat and add enough olive oil to coat the bottom. Fry the chilled patties 8–10 minutes per side until golden brown and heated through. If serving on buns, toast them in the same skillet for extra flavor.
Assemble: Spread miso aioli on the toasted bun, add a quinoa mushroom patty, lettuce, tomato, and sliced red onion. Serve immediately while the patties are warm and crispy.
Tips
- The aioli keeps in the refrigerator, covered, for up to 10 days and will thicken as it chills.
- If you prefer, use breadcrumbs instead of oat flour.
- For a gluten-free soy option, choose tamari or a certified gluten-free soy sauce.
Quinoa Mushroom Burger with Miso Aioli
Gluten-free mushroom quinoa burgers with shiitake mushrooms served with a simple miso aioli.
Ingredients
For the patties
- 2 cups cooked quinoa (or ½ cup uncooked quinoa)
- 2 teaspoons olive oil, plus more for frying
- ½ onion, roughly chopped
- 12 medium shiitake mushroom caps, roughly chopped (about 100 g without stems)
- 2 small garlic cloves, minced (or 1 large)
- ¼ tsp fresh thyme leaves, roughly chopped
- 1 tbsp soy sauce (use gluten-free if needed)
- ⅓ cup oat flour (oats ground until fine)
- 1 large egg, beaten
- Salt and pepper to taste
For the miso aioli
- 1 tsp miso paste
- 1 tsp lemon juice
- 1 tsp maple syrup
- ⅔ cup mayo
- Salt and freshly ground pepper
- Optional: 1 tsp minced shallots
To serve
- 4 burger buns
- 1 red onion, sliced
- Tomato, sliced
- 4–6 lettuce leaves
Instructions
Prepare the quinoa
- Rinse quinoa in a fine mesh sieve under cold running water. Combine quinoa with 1 cup water and a pinch of salt in a saucepan, bring to a boil, then simmer until tender, 12–15 minutes (up to 20 minutes for some brands). Drain and set aside to cool.
Prep the veggies
- Finely mince the onion and mushrooms using a food processor or a sharp knife. Set the onion aside, then process the mushrooms and set aside as well.
Cook and assemble the patties
- Heat 1 teaspoon olive oil in a large pan over medium-low heat. Cook the onion until lightly golden, then transfer to a bowl. Add another teaspoon oil, raise heat to medium-high, and cook mushrooms with thyme for 2 minutes. Add garlic for 30 seconds, then soy sauce and cook until the liquid evaporates. Combine with the onions and cool.
- Add cooled quinoa and oat flour to the bowl, season with salt and pepper, then mix in the beaten egg. Form 4 large or 5 medium patties and refrigerate for 45 minutes to firm.
- Return the pan to medium-low heat with a thin coating of olive oil and fry patties 8–10 minutes per side until golden brown. Toast buns in the skillet if desired.
Make the miso aioli
- Whisk lemon juice, miso paste, and maple syrup until smooth. Stir in the mayo, season with salt and pepper, and add minced shallots if using.
- Aioli can be refrigerated, covered, for up to 10 days and will thicken as it chills.
Assemble
- Spread aioli on the toasted bun, add a quinoa mushroom patty, lettuce, tomato, and red onion. Serve immediately.
More mushroom-forward recipes you might enjoy
- Teriyaki Mushroom Bowls
- Mushroom Bolognese
- Easy Vegan Mushroom Carnitas