PlantStrong Mushroom Burger

INGREDIENTS:

Organic Oats, Sunflower Seeds, Quinoa Flakes, Garlic Powder, Chia Seeds, Onion Powder, Red & Green Bell Pepper, Portobello Mushroom, Sea Salt, Parsley, Oregano.

Just add water, form patties & cook.

https://plantstrong.com/products/skillet-burgers-2-packages-portobello-mushroom?srsltid=AfmBOopjkqLVUXjstdoq91VUtTmRGM7ZS295Wl2mE5cXCjpxUqSXzGHO

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Here’s a from-scratch veggie burger recipe inspired directly by the ingredient list provided. I’ve included two versions—one using quinoa flakes and one using cooked quinoa if the flakes are hard to find.

🌱 Hearty Oat–Sunflower Veggie Burgers

Ingredients (4–6 burgers)

Dry mix (from your list)

  • 1 cup organic oats
  • ½ cup sunflower seeds, lightly crushed
  • ½ cup quinoa flakes
    OR 1 cup cooked quinoa, well drained (see substitution notes below)
  • 1 tbsp chia seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt (adjust to taste)
  • 1 tsp dried parsley
  • 1 tsp dried oregano

Vegetables

  • ½ cup finely diced red bell pepper
  • ½ cup finely diced green bell pepper
  • 1 cup finely chopped portobello mushroom (gills removed for better texture)

Wet ingredients

  • ¾–1 cup hot water (or vegetable broth for more flavor)

🍔 Instructions

1. Sauté the vegetables (in water)

  1. Heat a small pan with a splash of water (or dry sauté).
  2. Add mushrooms and cook 2–3 minutes until they release moisture.
  3. Add bell peppers and cook another 2 minutes.
  4. Let cool slightly.

2. Mix the dry ingredients

In a large bowl, combine:

  • oats
  • crushed sunflower seeds
  • quinoa flakes or cooked quinoa
  • chia seeds
  • garlic powder
  • onion powder
  • salt
  • parsley & oregano

Stir well.

3. Hydrate the mix

  1. Add the sautéed vegetables to the bowl.
  2. Pour ¾ cup hot water (or broth) over everything and mix.
  3. Let sit 5–10 minutes so the oats and chia absorb moisture.

Texture check:

  • If the mixture is too dry/crumbly → add more water 1 tbsp at a time.
  • If too wet → add 2–3 tbsp extra oats or sunflower seeds.

You want a moldable, slightly sticky dough.

4. Shape the burgers

Form into 4–6 patties. Press firmly so they hold together.

5. Cook

Pan-fry:
Cook patties in a lightly oiled skillet over medium heat, 4–5 minutes per side until browned and firm.

Bake:
Bake at 375°F (190°C) for 20–25 minutes, flipping halfway.

Air fry:
375°F (190°C) for 10–12 minutes, flipping once.

🔄 Quinoa substitution note

If you’re using cooked quinoa instead of quinoa flakes:

  • Use 1 cup cooked quinoa
  • Reduce the added water slightly (start with ½ cup instead of ¾ cup)
    Quinoa flakes absorb water quickly; cooked quinoa contributes moisture.

🌟 Optional Add-Ins

  • 1 tbsp soy sauce or tamari (umami boost)
  • 1 tbsp tomato paste
  • Smoked paprika
  • Ground black pepper
  • Finely chopped fresh herbs

🍽️ Serving ideas

  • On toasted buns with avocado, tomato, and greens
  • Crumbled over salads
  • Stuffed in pita with tahini sauce
  • Topped with sautéed mushrooms & caramelized onions

⭐ High-Protein Version (example combination)

Try this for a single version that significantly boosts protein while keeping texture intact:

Swap sunflower seeds → ½ cup hemp seeds

Add ¼ cup red lentils, raw (these tiny morsels should cook during prep/cooking process)

Add 2 tbsp nutritional yeast

This can add ~25–30g total extra protein to the batch (≈ +5–7g per burger).

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