These vegan quinoa mushroom burgers are hearty, protein-packed, and deeply savory - the kind of burger that wins over skeptics without trying to imitate meat.

Vegan quinoa lentil mushroom burger patty stacked on a plate

Key Ingredients & Substitutions

Quinoa. Cooked quinoa gives the burgers structure and a mild, nutty flavor while packing in complete protein. Any color of quinoa works - white, red, or tri-color. Leftover cooked quinoa is perfect here.
Brown lentils. Lentils add earthiness, protein, and binding power. Use canned lentils (drained and rinsed) to save time, or cook them from dry. Green lentils work equally well.
White mushrooms. Chopped and sautéed mushrooms add a savory, meaty depth that makes these burgers genuinely satisfying. Cremini or baby bella mushrooms can be swapped in for even more flavor.
Marinara sauce. Acts as a binder and adds moisture and flavor. Any jarred or homemade marinara works. Tomato paste thinned with a little water is a quick substitute.
Quick-cooking oats. Help bind everything together and keep the texture cohesive. Quinoa flakes make a great gluten-free swap.
Mesquite seasoning. This is the secret flavor weapon - smoky, bold, and deeply savory. Any barbecue-style seasoning blend works in its place.

Helpful Tips

Prep grains ahead. The quinoa and lentils can both be cooked a day or two in advance and kept in the fridge. This turns what feels like a project into a quick weeknight dinner - the actual assembly and baking takes under 45 minutes once everything is cooked.

Don't over-process the mushroom-lentil mixture. You want the food processor to chop the mixture finely, not puree it. Pulse in short bursts and stop when it looks coarsely ground. A little texture goes a long way toward a better burger.

Use a measuring cup to shape. A round ½-cup measuring cup coated lightly with cooking spray makes perfectly uniform patties every time. Invert onto parchment and flatten to about ½ inch thick. For sliders, use a ¼-cup measure instead.

Let them cool slightly before serving. These burgers firm up considerably as they cool - they're more cohesive and easier to eat after 5 minutes out of the oven than straight off the sheet pan.

They freeze beautifully. Bake a full batch, cool completely, then freeze in a single layer on a sheet pan before transferring to a zip bag. Reheat from frozen in a 375°F oven for 10-12 minutes, or in a skillet over medium heat.

Also worth trying: our gently curried tofu burgers.

Variations

Smoky chipotle version. Add 1-2 teaspoons of chipotle powder and swap the marinara for salsa for a spicy Southwestern spin. These pair great with guacamole and lime.
Italian-style. Season with Italian herbs (oregano, basil, fennel seed) and swap the mesquite for sun-dried tomato paste. Serve with marinara for dipping instead of ketchup.
Mushroom-walnut burgers. Replace half the lentils with finely chopped toasted walnuts for extra richness and a slightly meatier texture.
Pan-fried version. Shape into thinner patties and cook in a little olive oil over medium heat for 3-4 minutes per side until golden and crispy on the outside.
Slider size. Use a ¼-cup measure and reduce the baking time slightly - about 12 minutes per side. Perfect for parties or lunchboxes.

Serving Ideas

Serve on whole-grain buns or toasted English muffins with classic burger fixings - mustard, ketchup, shredded lettuce, sliced tomato, and red onion. A smear of Copycat Vegan Big Mac Sauce takes things to the next level. A dollop of Quick Tartar Sauce also works surprisingly well with the savory mushroom flavor.

These are just as good served without a bun - try them over a bed of greens with a drizzle of your favorite dressing, or alongside Easy Vegan Coleslaw and roasted sweet potatoes for a full plate. Since they hold up at room temperature, they're great for meal prep and pack well for lunch.

Storing & Freezing

Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven for about 10 minutes. They're also surprisingly good eaten cold or at room temperature straight from the fridge.

These burgers freeze exceptionally well. Cool them completely, then freeze flat on a baking sheet until solid before transferring to a freezer bag or container. They'll keep for up to 3 months. Reheat directly from frozen in the oven at 375°F for 10-12 minutes per side, or thaw overnight in the fridge first.

Vegan quinoa mushroom burger on a whole grain bun

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our easy portobello burgers and our vegan beet burgers - or here are a few more individual favorites:

Recipe

Vegan Quinoa Mushroom Burger

4.84 from 19 votes

These hearty vegan quinoa mushroom burgers are packed with protein from quinoa and lentils, with savory mushrooms and bold smoky seasonings. Easy to make ahead and freezer-friendly.

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Prep Time: 20

Cook Time: 30

Servings: 9 burgers

Ingredients

1 tablespoon olive oil
1 onion finely chopped
2 cloves garlic minced
8 ounces white mushrooms cleaned and coarsely chopped
1 ½ cups cooked brown lentils or one 15-oz can, drained and rinsed
2 cups cooked quinoa
½ cup marinara sauce jarred or homemade
⅔ cup quick-cooking oats or quinoa flakes for gluten-free
1 teaspoon smoked paprika
2 teaspoons mesquite seasoning or other barbecue-style seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Heat the oil in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking until the onion is golden, 2–3 minutes more.
Add the mushrooms to the skillet and cover. Cook until wilted, about 5 minutes. Drain any liquid from the skillet, then transfer the mushroom-onion mixture to a food processor along with the cooked lentils. Pulse on and off until the mixture is finely chopped but not pureed.
Transfer the mixture to a large bowl. Add the cooked quinoa, marinara sauce, oats, smoked paprika, mesquite seasoning, garlic powder, and onion powder. Season with salt and pepper. Mix until evenly combined.
Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the prepared baking sheet, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
Bake for 15 minutes, then carefully flip each burger and bake for another 10–15 minutes, until golden and firm on each side. Let cool for 5 minutes before serving.

Nutrition (Estimate per Serving)

Calories: 103kcalCarbohydrates: 13gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 208mgFiber: 2gVitamin A: 14IUCalcium: 13mgIron: 1mg

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