The Best Burger in the World. Seriously.
Okay, we know every burger recipe claims to be the best, but we genuinely mean it this time. This mushroom burger is the one we make when we want to properly impress someone, or honestly, just when we fancy treating ourselves on a Friday night. The patty is meaty, juicy, and packed with deep umami flavour, and once that dairy-free cheese melts on top it's just next level. Stack it up with your favourite toppings and you've got something that'll make you forget all about any other burger you've ever had. Make this tonight. You won't regret it.
Before You Start
- Preheat oven to 200°C
- Food processor
- Large baking tray lined with parchment
Ingredients
- 1 ½ tbsp tomato purée
- 1 ½ tbsp red miso paste
- 240g mushrooms
- 200g cooked pearl barley
- 1 large red onion
- 40g fresh parsley - chopped
- 240g vital wheat gluten
- slices of plant-based cheese
- plant-based burger sauce - you can mix plant-based mayo with ketchup
- burger relish
- pickles
- red onion - sliced
- salad
- burger buns
Method
Make the mushroom patties
- Whizz up the mushrooms in a food processor until they’re a fine mince
- You may need to do it in stages so they blend evenly
- Mix the mushroom mince with the rest of the ingredients, then mould into a burger shape and place on a baking tray
- Bake at 200℃ for 20 minutes
Assemble your burger and serve!
- Once out of the oven, put a slice of dairy free cheese on each burger
- Grill for 2 minutes if you want it to go melty
- Assemble burger in a bun with all the garnishes you want
Tips & Variations
- Don't rush the blitz: Make sure you blitz the mushrooms in batches so every bit gets finely minced. If the pieces are uneven, the patty won't hold together as well and you'll lose that brilliant meaty texture.
- Season boldly: Mushrooms can take a lot of seasoning, so don't hold back on the salt and pepper when you're mixing your patty ingredients. We always add a good pinch more than we think we need.
- Load up the toppings: Henry always goes big on pickles and a proper dollop of burger sauce. Ian is firmly in the caramelised onion camp. Honestly, pile on whatever you love because the patty is sturdy enough to handle it.
Why This Works
The trick is blitzing the mushrooms into a fine mince rather than chopping them. It gives the patty a really dense, meaty texture that holds together beautifully in the oven and doesn't go soggy. Baking them first before grilling the cheese on top means you get that perfect combination of a firm patty with a gooey, melty finish. Trust us, we've made a lot of burgers to get here.