Brie & Mushroom Veggie Burger Recipe

Prepare mushrooms and aromatics

Wipe mushrooms clean and finely chop (or pulse in a food processor to a coarse mince). Finely chop the onion and mince the garlic. Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the onion and a pinch of salt and sauté 4–5 minutes until translucent. Add the minced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, and the mixture is golden-brown, about 8–10 minutes. Add the garlic for the last 1 minute and cook until fragrant. Remove from heat and let cool slightly.

Toast and chop walnuts

While mushrooms cook, toast the walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, shaking the pan, or toast briefly in the oven. Coarsely chop after toasting (or pulse once in the food processor).

Combine patty mixture

In a large bowl, add the cooked mushroom-onion mixture, toasted chopped walnuts, oats (pulsed if not already), cooked rice, mashed chickpeas, chopped parsley, thyme, soy sauce, Dijon, smoked paprika, salt, pepper, grated Parmesan (if using) and the egg. Mix thoroughly. Taste and adjust seasoning. If mixture seems too wet, add 1–2 tbs more oats or 2–3 tbs breadcrumbs; if too dry, add 1–2 tbs water or a splash of soy sauce.

Form patties and chill

Divide mixture into 4 equal portions (about 5–6 oz each). With slightly wet hands, form patties about 3–4 inches wide and ¾ inch thick, making a small indentation in the center of each patty so they cook evenly. Place patties on a tray and refrigerate for at least 20 minutes to firm up (30 minutes preferred).

Heat 1 tbs olive oil and 1 tsp butter in a wide skillet over medium-low heat. Add the thinly sliced onions and salt and stir to coat. Cook slowly, stirring every few minutes, until deeply golden and sweet, 25–35 minutes. If onions start to stick or dry out, add a splash of water. Stir in brown sugar in the last 2–3 minutes if you want extra sweetness. Remove from heat and set aside.

Cook patties

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium heat. When hot, add patties (do not overcrowd — cook in batches if needed). Cook 4–5 minutes per side until a deep golden crust forms and patties are heated through. Reduce heat to medium-low if outsides brown too quickly.

Melt Brie

In the last 1–2 minutes of cooking the second side, divide the Brie into 4 even slices (about 1.5 oz per patty). Place Brie slices on each patty and cover the pan with a lid for 1–2 minutes to gently melt the cheese. If preferred, briefly transfer patties to a 350°F (175°C) oven for 3–4 minutes to melt Brie evenly.

Toast buns

While patties are finishing, butter the cut sides of the buns with the 1 tbs butter and toast them in a skillet or on a griddle until golden, about 1–2 minutes.

Assemble burgers: Spread any preferred condiments on the bun bottom (optional). Place a handful of arugula or spinach on the bottom bun, then the Brie-topped mushroom patty, a spoonful of caramelized onions, and a slice of tomato. Finish with the top bun. Serve immediately.