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Mushroom Burger Wrap | Oil-Free | Gluten-Free

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These mushroom burgers had me swooning and singing “I’m in Heaven” with each bite I took. No exaggeration, my friends. I would not be fibbing with you. The balance between flavor and texture was exactly what I needed and was looking for.  I had some oat tortillas in the fridge, so I decided to make a burger wrap. I ate two. (looks sheepish) Actually, now that I think about it — one and a half. Bob saw what I was eating and asked for a bite; he then proceeded to walk off with the rest of it. We have now enjoyed burger wraps for three days in a row.

vegan gluten-free mushroom burger patties

The recipe for the mushroom burgers is the same one I put together for the meatballs which you can view (here). I was going to add this to that post, but I know when people look at recipes they come with a preconceived idea as to what they want to make. If you wanted to make a vegan burger but didn’t see that in the title–well, it might get overlooked. I hope I didn’t overexplain that. My husband teases me that I always share the girl-version of everything.

I will try to give you the boy-version of what that means. When it comes to explaining things, there is a boy-version and a girl-version. The boy-version is to the point, using the least amount of words to get the point across.  The girl-version is lengthy, full of emotion, hand gestures, and story. Every detail is mapped out. It’s our little joke with one another. When we want to share something with each other we ask, “Do you have time for the boy or girl version?”  Now that I think about it, I always map out my recipes in the girl-version. I hope you don’t mind.

vegan gluten-free mushroom burger patties

Ingredient Run-Down


Ground Flaxseed

Rolled Oats and Brown Rice

Nutritional Yeast

gluten-free oil-free nut-free oat tortillas

Make Every Bite Count

Enhance your mushroom burger by topping it with my vegan American Cheese Singles, homemade ketchup, sweet and spicy mustard, and pickles. (Savory Refrigerator Zucchini Pickles | No Canning, Bread and Butter Refrigerator Zucchini Pickles, Sweet Bread and Butter Overnight Pickles or Jalapeño and Fennel Infused Pickles — so many delicious options!) I hope you enjoy this recipe as much as we have. blessings and health, amie sue

vegan gluten-free mushroom burger pattiesIngredients

Yields 9 (1/2 cup per patty, pressed to 4.5″)


Sauté Mushrooms & Onions

  1. Before using the mushrooms, remove any soil and grit. If necessary, trim the ends of the stalks.
  2. Place a large frying pan over medium heat, add the chopped mushrooms and diced onions. Cook until the mushrooms turn darker brown (not burnt, but brown)
    • Mushrooms contain a lot of moisture, so you don’t need any water to do the typical water sauté. It might fool you at first, but just keep stirring it around, and soon you will start to see the liquid release.
    • I cooked mine until almost all the water released cooked back up, which took nearly 10 minutes. Don’t let them dry out.
  3. While keeping an eye on the pan, in a small bowl, whisk together the ground flax and water. Set aside.
  4. Once the mushrooms and onion have fully cooked down, reduce the heat to low.


  1. Preheat the oven to 425 degrees (F) and line a baking pan with parchment paper. Set aside.
  2. Add the oats, rice, parsley, nutritional yeast, flax paste, garlic powder, oregano, parsley, salt, and pepper to the pan with the cooked mushrooms. Stir everything together, making sure the spices are evenly dispersed. Cook for about 10 minutes for the flavors to meld together.
  3. Place the mixture in the food processor, fitted with the “S” blade, and pulse several times to create a batter that sticks together when rolled into a bowl.
    • I made these without doing the food processor step, and they didn’t hold together very well.
    • Just be careful that you don’t create a paté. You want a little texture.
  4. Using a 1/2 cup measurement, roll the batter into the palm of your hands to create a ball shape and place on a parchment-lined baking pan.
    • To prevent the batter from sticking to your hands, have a little bowl of water alongside you; wet your hands as needed.
    • Press into a patty shape. I made mine about 4 1/2″ round.
  5. Bake for 35-45 minutes, flipping them halfway through.
    • I used the convection bake feature on my oven, so be sure to watch the meatless patties the first time you bake them. Document the cooking time that works with your oven.
  6. Enjoy right away. If you have leftovers, they can be stored in an airtight container in the fridge (5 days) or freezer (up to 3 months).  To reheat, place in the oven set at 400 degrees for roughly 10 minutes until warmed through.
    • The other day, I walked into the kitchen to find Bob toasting one of these patties. I am pleased to share that this works out to be a great way to reheat them!

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