This is my go-to mushroom burger recipe for people who swear they "need" beef to feel satisfied. We're leaning hard into shiitakes (they're naturally smoky and rich), boosting the savory vibe with miso and soy, and binding it all into sturdy mushroom burger patties that actually sear instead of crumbling into sad veggie confetti. Then we do the only reasonable thing: brush on a glossy teriyaki sauce and stack it on a toasted bun with a punchy sesame-cabbage slaw. It's messy in the best way, deeply umami, and it hits that craveable sweet-salty balance that makes mushroom burgers feel like a real burger night, not a compromise.
Umami-Loaded Shiitake Mushroom Burger with Teriyaki Sauce (Sticky, Savory, and Shockingly "Meaty")
Seared shiitake-miso mushroom burger patties glazed with sticky teriyaki sauce and topped with crunchy sesame slaw.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Dish
Cuisine Japanese-American
Large skillet or cast iron pan 12-inch is ideal for browning; cast iron gives the best crust, but a heavy stainless skillet works too
Medium saucepan for reducing the teriyaki sauce; a small saucepan works if you keep a close eye on it
Food processor makes quick work of chopping mushrooms for burger texture; alternative: finely chop by hand with a chef's knife (it takes longer but works)
Mixing bowl a large bowl gives room to mix without compacting the patties too much
Box grater or microplane for ginger and garlic; alternative: mince very finely with a knife
Spatula a thin metal spatula is best for flipping delicate patties; a fish spatula is perfect if you have one
Measuring spoons and cups for consistent seasoning and sauce thickness; eyeballing is fine once you've made it once
For the quick teriyaki sauce
- ⅓ cup soy sauce use low-sodium if you like; substitute tamari for gluten-free
- 3 tablespoon mirin adds sweetness and shine; substitute 2 tablespoon rice vinegar plus 1 tablespoon honey or sugar
- 2 tablespoon brown sugar or use honey for a rounder sweetness
- 1 tablespoon toasted sesame oil a little goes a long way; substitute neutral oil plus extra sesame seeds if needed
- 2 teaspoon fresh ginger finely grated
- 2 clove garlic finely grated or minced
- 1 teaspoon cornstarch for gloss and cling; substitute potato starch
- 2 teaspoon water to slurry the cornstarch
For the shiitake mushroom burger patties
- 12 ounce shiitake mushrooms stems removed if tough; substitute half cremini if shiitakes are pricey
- ½ cup yellow onion finely chopped
- 2 tablespoon olive oil or use avocado oil
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper freshly cracked is best
- 1 tablespoon white miso adds deep savoriness; substitute 2 teaspoon soy sauce if needed
- 1 teaspoon rice vinegar brightens the mix; substitute apple cider vinegar
- 1 cup cooked short-grain rice cooled; it acts like edible glue and keeps patties juicy (leftover sushi rice is perfect)
- ½ cup panko breadcrumbs for structure; substitute regular breadcrumbs, or gluten-free panko
- 1 egg helps bind; for vegan, use 1 tablespoon ground flaxseed plus 3 tablespoon water (rest 5 minutes)
- 2 tablespoon scallion thinly sliced
- 1 teaspoon toasted sesame seed optional but excellent
For the sesame slaw (fast and crunchy)
- 2 cup green cabbage thinly sliced; bagged slaw mix works
- 1 cup carrot shredded
- 2 tablespoon mayonnaise or use vegan mayo
- 1 tablespoon rice vinegar for snap
- 1 teaspoon soy sauce a little umami in the slaw
- 1 teaspoon toasted sesame oil optional, but it makes it taste like a deli slaw from your favorite ramen spot
- 1 teaspoon honey or use sugar
For serving
- 4 burger bun brioche is great; potato bun is sturdier; for gluten-free, use toasted gluten-free buns
- 1 tablespoon unsalted butter for toasting buns; substitute oil
- 1 tablespoon toasted sesame seed for sprinkling on top
- 1 pickled cucumber optional, but the tang is amazing with teriyaki
Make the teriyaki sauce
In a medium saucepan, whisk together soy sauce, mirin, brown sugar, toasted sesame oil, ginger, and garlic. Set the pan over medium heat and bring it to a gentle simmer.
In a small cup, stir cornstarch and water until smooth. Pour the slurry into the simmering sauce while whisking. Keep simmering until thick, glossy, and able to lightly coat the back of a spoon, about 2 minutes.
Turn off the heat. The sauce will continue to thicken slightly as it cools. Set aside; you'll use some in the patty mix and the rest for glazing.
Cook the mushrooms (this is where the "burger" flavor is built)
Use a food processor to pulse shiitake mushrooms into small, rice-like bits. You want a rough mince, not mushroom paste. If chopping by hand, slice, then chop until the pieces are small and fairly even.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook until softened and lightly golden, about 4 minutes.
Add chopped mushrooms, salt, and pepper. Spread them out into an even layer and let them cook without stirring for 2 minutes to drive off moisture and start browning.
Stir and keep cooking until the mushrooms look drier, darker, and reduced by about half, about 6 minutes. You're aiming for concentrated flavor. If you stop too early, the patties can steam and turn soft.
Scrape the mushroom mixture into a mixing bowl and let it cool for 5 minutes. Warm is fine; piping hot can scramble the egg.
Mix and shape the mushroom burger patties
To the bowl with mushrooms and onions, add miso, rice vinegar, cooked rice, panko, egg, scallion, and toasted sesame seed. Mix with a fork or your hands until combined. The mixture should hold together when squeezed and feel moist but not wet.
If the mix feels loose, add 2 tablespoons panko and mix again. If it feels dry or crumbly, add 1 tablespoon teriyaki sauce (or 1 tablespoon water) to loosen it.
Divide into 4 portions and shape into patties about 3/4-inch thick. Press firmly so they're compact; this helps them brown and flip cleanly. Make a slight indentation in the center of each patty (it helps prevent puffing).
Sear, glaze, and toast the buns
Wipe out the skillet if it has lots of browned bits that look burned; otherwise, keep them (they taste good). Set the skillet over medium heat. If the pan looks dry, add 1 teaspoon oil.
Add patties and cook until a deep golden crust forms on the first side, about 5 minutes. Don't poke or drag them around; leave them alone so they can brown.
Flip carefully with a thin spatula and cook the second side, about 4 minutes. Brush the tops with teriyaki sauce, flip once more, and brush again. Cook 1 minute more, just to lacquer the outside without burning the sugar.
Toast buns: In a separate pan or on a cleared spot of the skillet, melt butter and toast buns cut-side down until golden, about 2 minutes. Toasting is not optional here; it protects the bun from sauce soak-through.
Make the slaw and assemble
In a bowl, toss cabbage and carrot with mayonnaise, rice vinegar, soy sauce, toasted sesame oil, and honey until lightly coated. Taste and adjust: more vinegar for brightness, more mayo for creaminess, or a pinch of salt if it tastes flat.
Assemble each burger: bun bottom, glazed shiitake patty, a generous handful of sesame slaw, a drizzle of extra teriyaki sauce, pickled cucumber if using, then bun top. Finish with a sprinkle of toasted sesame seed.
Serve immediately while the patties are hot and the slaw is crunchy. These mushroom burgers are at their best right off the skillet.
If you're making these mushroom burgers for a full-on burger night, lean into sides that contrast the sticky teriyaki glaze and keep things crisp.
And if you're feeding omnivores and vegetarians together, this mushroom burger recipe is a sneaky way to make everyone happy: serve the teriyaki sauce and slaw as a build-your-own bar so nobody feels like they're eating the "alternate" meal.
Shiitakes are the star here because they bring a naturally savory, almost smoky depth that reads "meaty" without any meat. They're also one of my favorite mushrooms for burgers because they brown well once you cook off their moisture. If you can't get all shiitakes, do a 50/50 blend with cremini (baby bella). Avoid very watery mushrooms unless you're willing to cook them down longer.
It's almost always one of three things: (1) the mushrooms weren't cooked long enough, so the mixture is wet and steamy; (2) the patties weren't pressed firmly enough, so they don't compact; or (3) the pan heat was too low, so they never develop a crust before you try to flip. Fixes: cook the chopped mushrooms until noticeably reduced and fairly dry, chill the mixture for 10 minutes if it feels soft, and flip only after the first side is deeply browned.
Yes. Swap the egg for a flax egg (1 tablespoon ground flaxseed plus 3 tablespoon water, rested 5 minutes) and use vegan mayo in the slaw. Also check that your sugar is vegan if that matters to you. The patties will be slightly more delicate than the egg version, so press them firmly and use a thin metal spatula.
You can, and it's a great way to make a hybrid patty if you want the umami of mushrooms with the insurance policy of meat. For beef, use **ground chuck (80/20)** and replace 1/2 cup of the cooked rice with 1/2 pound ground beef; keep the rest the same and cook to your preferred doneness. For poultry, choose **ground chicken thigh** (juicier and more forgiving than breast) or ground turkey thigh. Chicken breast meat tends to dry out and can make the patty feel bouncy.
Absolutely. Shape the patties, place them on a parchment-lined plate or tray, cover, and refrigerate for up to 24 hours. You can also freeze them: freeze on a tray until firm, then bag with parchment between patties. Cook from frozen over medium heat with a little oil; go slower so the center heats through before the outside gets too dark, then glaze with teriyaki at the end. This is one of those mushroom burger recipes that actually gets easier on a busy weeknight when you prep ahead.
