Mushroom Cauliflower Vegan Veggie Burgers (Paleo, Whole30)

What’s Inside: You don’t have to be a vegetarian to love these meatless, Paleo, low-carb vegan veggie burgers. Skip the beef and try this mushroom-cauliflower alternative instead!

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

Can Burgers Really Be Meatless?

Yes! In fact, I dare say that these delicious and easy paleo veggie burgers are the best burgers. They’re bean-free, low-carb, and made with a flavorful mixture of mushrooms and cauliflower.

These veggie burgers are seriously good. Cauliflower “rice” helps bind the patties together and mushrooms give it a “meaty” bite. And the mustard tahini slaw gives a tangy, fresh crunch. You can attempt to pan-fry these burgers in a bit of oil, but they may fall apart as they are a bit fragile and egg-less. I recommend baking them. Why not just let your oven do all the hard work for you?

You’ll love this recipe that is also vegan. Whether you’re into meat or not, you have to respect a delicious and flavorful veggie burger for your “Meatless Mondays!”

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

What Inspired This Spin on a Vegan Burger?

My friend and I recently went to a new vegan restaurant in the village called by Chloe where I had the BEST vegan burger I’ve ever had in my life. It was perfectly balanced and so good. Even better, it inspired me to finally try to make my own veggie burgers!

With gorgeous cauliflower coming in season, I wanted to use it for my burger experiments. I wanted something other than beans for this recipe because I wanted to see what a low-carb option would look like. Enter some earthy mushrooms. It took some practice, but I finally got it down.

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

And since there is no egg, I wasn’t confident enough to make these on the stovetop — meaning they have to be baked. But that’s OK because these veggie burgers are moist enough to hold up, and they won’t dry out. And they came out SO GOOD. The taste is on point, and I’m topping it off with my Mustard Tahini Slaw from earlier in the week. 

Get on this for cauliflower season! I know you’ve already made cauliflower pizza, so you might as well try a burger now. 😉

How To Make Mustard Tahini Slaw

My mustard tahini coleslaw pairs so perfectly with these mushroom cauliflower veggie burgers. It offers a bite of freshness and acidity that complements the veggie patties well.

This multipurpose recipe is super simple and keeps it in the fridge for 3-4 days. Mix it in your salads, use it as a side, and throw it on top of everything else you eat. It’ll be gone before you know it!

INGREDIENTS

  • 3 large carrots, grated (yields approx. 3 cups)
  • 3 cups of shredded red cabbage (or approx. 1 quarter head of cabbage)
  • 2 tsp mustard (I used this Dijon Mustard, because I’m fancy)
  • 1 tbsp tahini
  • 2 tsp honey or maple syrup (unless using a sweet mustard already)
  • 1 tsp red wine vinegar
  • 1/2 tsp celery powder (or sub in onion powder)
  • 1+ tbsp water
  • Salt, pepper to taste

DIRECTIONS

  1. Shred cabbage, grate carrots, and place everything in a large mixing bowl.
  2. Add mustard, tahini, sweetener, vinegar, celery powder, salt, and pepper to a small mason jar or a jar with a lid and shake. Then add 1+ tbsp of water to loosen it up, taste it and adjust seasonings as needed. Mix it up again.
  3. Add dressing to the slaw, toss, and let sit for 10-15 minutes. Enjoy or store in the fridge!

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

How To Make the Best Mushroom Cauliflower Vegan Burgers

You’re only nine steps away from sinking your teeth into the BEST veggie burger of your life. Follow these instructions, and check out my step-by-step photos (for all the visual learners out there):

  1. Combine all ingredients for the slaw in a small mixing bowl and setting aside to marinate while you make the burgers.
  2. Add chopped onion and olive oil to a cast iron skillet and sauté over medium heat for 2 minutes.
  3. Add minced garlic and chopped mushrooms to the skillet, then sprinkle the dried rosemary.Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars
  4. Sauté with a wooden spoon for 3-4 minutes until mushrooms are soft.Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars
  5. Add in the cauliflower “rice” and stir with your spoon for another minute or so, adding in salt and pepper to taste.Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars
  6. Transfer mixture to a mixing bowl and let sit until it comes to room temperature. Then pre-heat oven to 400F degrees and line a baking sheet with parchment paper.
  7. Once mixture is cool enough to handle, add in the almond flour two tablespoons at a time. Mix everything together with a spoon until you see it coming together where you can form it into six round patties. Place burgers on parchment paper-lined baking sheet.Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars
  8. Bake in the oven for approx. 30 minutes at 400F degrees or until golden brown on top.Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars
  9. Serve inside a bun like a traditional burger, or serve on a plate with lettuce, ketchup, spinach, tomatoes, and top with the mustard tahini slaw. Enjoy!

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

Best Paleo Veggie Burger

 

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

4.34 from 3 votes
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Mushroom Cauliflower Veggie Burger

You will love this easy and deliciously low-carb, paleo veggie burgers! This is the best recipe with flavorful mushrooms and cauliflower, ready to be piled high with your favorite toppings.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: beanless veggie burger, best veggie burger recipe, gluten-free veggie burger, keto veggie burger, low-carb veggie burger, paleo veggie burger, vegan veggie burger, veggie burger
Servings: 6
Calories: 83kcal

Ingredients 

  • 1/2 yellow onion chopped
  • 1 clove garlic minced
  • 1 Tbsp olive oil
  • 8 oz. mushrooms chopped into small pieces
  • 1/2 head of cauliflower grated (or 2 cups)
  • 1/2 tsp dried rosemary
  • 6+ Tbsp almond flour or sub in cassava flour for a nut-free option
  • pinch sea salt and pepper to taste

Optional Toppings

  • Ketchup
  • Greens
  • Mustard-tahini slaw

Instructions

  • Prep the slaw first by combining all ingredients in a small mixing bowl and setting aside while you make the burgers.
  • Add chopped onion and olive oil to a cast iron skillet or flat pan for sautéing, heat over medium and cook for 2 minutes.
  • Add minced garlic and chopped mushrooms next, then sprinkle the dried rosemary.
  • Saute with a wooden spoon for 3-4 minutes until mushrooms are soft.
  • Add in the cauliflower “rice” and stir with your spoon for another minute or so, adding in salt and pepper to taste.
  • Shut off the heat and transfer mixture to a mixing bowl, let sit until it comes to room temperature where you can handle it easily. While you wait, prep the oven by pre-heating to 400f degrees and lining a baking sheet with parchment paper.
  • Once mixture is cool enough to handle, add in the almond flour two tbsp at a time (you may need more/less depending on how much liquid is in your mixture from the cauliflower and mushrooms) and mix everything together with a spoon until you see it coming together where you can form it into patties. Form into 6 burger patties, they should stick together when held in the palm of your hand, if they’re cracking too much - adjust with more flour. Once ready, place them on parchment paper lined baking sheet.
  • Now start cooking your burgers! Bake in the oven for approx. 30 minutes at 400f degrees or until golden brown on top, you can also broil for the last few minutes to get a nicer color.
  • You’re almost there - now for stacking this bad boy: Prep either a bun (or gf english muffin in my case) or lettuce on your plate, add some ketchup or your favorite burger sauce, add some spinach or tomatoes, then the burger - top off with some of my mustard tahini slaw or your favorite burger toppings like: red onion and pickles! ENJOY THAT.

Nutrition

Calories: 83kcal

Mushroom Cauliflower Veggie Burgers (Paleo, Gluten-free, Grain-free, Low-carb, Whole30, Vegan) via Food by Mars

More Vegan Entree Recipes to Try

If you liked our Mushroom Cauliflower Vegan Burgers, then you’ll love these other vegan recipes that make perfect entrees:

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Recipe Rating




  • Tessa FisherSeptember 11, 2015 - 11:27 pm

    I can’t wait to try this! I am an occasional meat eater as well, but I really love a good veggie burger when I can find one. I love that there are no beans necessary in this as well. So good!!

    ReplyCancel

    • Alison MarrasSeptember 15, 2015 - 2:53 am

      Thanks, Tessa! I know what you mean 🙂 Hope you love it.

      ReplyCancel

      • Rebecca smithJune 27, 2017 - 7:17 pm

        Can these be frozen prior to cooking?

        ReplyCancel

        • Alison MarrasJuly 24, 2017 - 4:52 pm

          Yes! That should work.ReplyCancel

  • AmandaSeptember 13, 2015 - 1:11 am

    You have no idea how happy it makes me that you made a veggie burger without beans! And I am on a total cauliflower kick right now. Can’t wait to make these and ease into fall. Xo

    ReplyCancel

    • Alison MarrasSeptember 15, 2015 - 2:51 am

      Right?! Cauliflower is one of those holy grail veggies… checks every box and so versatile 🙂

      ReplyCancel

  • Josefine MeinecheSeptember 13, 2015 - 7:46 pm

    These look amazing! How wonderful with a vegan/ vegetarian burger that doesn’t have lentils in them. I love lentils, but sometimes you need a little change right? 🙂 Thanks for sharing

    ReplyCancel

    • Alison MarrasSeptember 15, 2015 - 2:48 am

      Definitely! Same here 🙂 Thanks for checking it out, Josefine!!

      ReplyCancel

  • Audrey @ Unconventional BakerSeptember 15, 2015 - 4:39 am

    Wow, these sound absolutely amazing, Alison. I’m so happy to see a bean-less version and I love cauliflower. Next time I venture out to make vegan burgers this recipe is going to be it! <3

    ReplyCancel

  • NikkiMarch 29, 2016 - 12:31 am

    Thank you so much for this recipe! I was looking to make a "burger" without beans or lentils and simple ingredients. This is so darn good! It hit the spot. I didn’t make the slaw (didn’t have the ingredients on hand), but I will next time! This recipe is going into my dinner rotation.

    ReplyCancel

    • Alison MarrasMarch 29, 2016 - 2:41 pm

      Nikki! I’m so happy you enjoyed it – You’re making me want to make it this week now, haha 🙂 Thanks for reporting back. XO

      ReplyCancel

  • NinaSeptember 11, 2016 - 12:38 pm

    Amazing recipe!
    Not a big fan of cauliflower,but this is just perfect!Even my friends who don’t like vegetarian dishes were pleasently surprised.

    ReplyCancel

  • CourtneyOctober 14, 2016 - 1:02 pm

    Okay this was delicious!!! I added a sweet potato(riced) and it was awesome!!!

    ReplyCancel

    • Alison MarrasOctober 14, 2016 - 1:39 pm

      Yay!!! And yum that sounds like a great addition! Thanks for sharing. XO

      ReplyCancel

  • 10 Paleo Recipes to Boost Vitamin DMarch 13, 2019 - 7:40 pm

    […] Mushroom Cauliflower Vegan Burgers By: Food By […]ReplyCancel

  • […] Mushroom Cauliflower Vegan Burgers […]ReplyCancel

  • Barbara JohnsonApril 30, 2019 - 4:49 pm

    will try! – Do you think they would hold up to just frying in a pan with evoo instead of baking?ReplyCancel

    • ShilohNovember 22, 2019 - 6:58 pm

      I fried mine in a pan with evoo. It turned out fine. The patty was very tasty. ReplyCancel

      • Alison MarrasDecember 6, 2019 - 3:32 pm

        sounds fabulous!ReplyCancel

  • Barbara JohnsonApril 30, 2019 - 4:50 pm

    Trying this! Do you think they would hold up to frying in a pan with evoo instead of baking?ReplyCancel

    • Alison MarrasMay 2, 2019 - 9:18 pm

      I haven’t tried, if you’re careful – they should but oven works great!ReplyCancel

  • […] Mushroom Cauliflower Vegan Burgers | Food By Mars […]ReplyCancel

  • CarrieJanuary 4, 2020 - 3:07 am

    Thank you for the yummy recipe. I made these this evening. I only cooked one little one. When I tasted it, I thought they would make perfect tater tots or similar to a potato pancake. Yummy. Thanks again. Enjoy….ReplyCancel

    • Alison MarrasJanuary 15, 2020 - 11:04 pm

      Oh, I love that idea, Carrie! Thanks for trying, so glad you enjoyed it.ReplyCancel

  • […] 13. Mushroom Cauliflower Vegan Burgers | Food by Mars […]ReplyCancel

  • […] 13. Mushroom Cauliflower Vegan Burgers | Food by Mars […]ReplyCancel

  • […] veggie burger recipes should look something like this low-carb recipe, using only the healthiest low-carb ingredients and no carb-ridden […]ReplyCancel

  • […] own vegan burgers at home. Many vegan burger recipes are packed with carbs from grains and legumes. Here’s a link to a great example of a low-carb vegan burger that you can […]ReplyCancel

  • KristenOctober 30, 2020 - 11:34 am

    Looking forward to trying this! My mom has a number of sensitivities (including egg, many nuts, flax, some beans, and oats) that make finding a gluten-free egg-free veggie burger a challenge. A couple questions: (1) Do you think you could substitute chia for flaxseed (perhaps playing around with the ratio) for the binder)? (2) Have you tried a version of this with sweet potato added or what do you think of it? (3) Are these freezable if cooked ahead of time and reheated after frozen? Thanks for sharing your thoughts!ReplyCancel

    • Alison MarrasNovember 5, 2020 - 9:04 pm

      Hi! I’ve only tried the recipe this way so I’m not sure about the subs, let me know if you try and it works! I think frozen and reheated should work great.ReplyCancel

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