Umami Mushroom Quinoa Burger

  • Vegan
  • Vegetarian

Preheat the oven and stimulate your taste buds with our Umami Mushroom Quinoa Burger, a unique veggie-based alternative to traditional burgers. “Umami,” described as having a mild flavor with a long-lasting aftertaste that literally produces a mouthwatering effect, means “pleasant savory taste” in Japanese. In 1985, after research had proven that umami carries its own specific receptor on the human taste palate that is not produced by any combination of other basic tastes, it was designated as the fifth taste. It’s understood that umami comes from glutamate and other naturally occurring compounds in products with a meaty or savory flavor.

Our mushroom quinoa burger recipe features the Umami Seasoning, a carefully crafted blend designed to naturally enhance the savory flavors in beloved prepared foods through a combination of finely chopped porcini, shiitake mushrooms, garlic, onion, and sundried tomatoes. These vegetarian and vegan burgers will become a new mouthwatering favorite main course for lunch or dinner. For a filling meal packed with a wide variety of delicious flavors, serve these burgers alongside Curious Spoon’s Harissa Roasted Sweet Potato Wedges.

Curious Spoon Culinary Team
Prep Time:
2 hours 20 minutes
Cook Time:
25 minutes
Total Time:
2 minutes


Yield 4
  • 2 tbsp. Vegetable Oil
  • 2 cups Portobello or Cremini Mushrooms, chopped
  • 1/3 cup Walnuts, chopped
  • 1 clove Garlic, chopped
  • 3 tbsp. Red Onion, chopped
  • 2 Green Onions, chopped
  • 2 tsp. Rice Wine Vinegar*
  • 1 cup Quinoa, cooked
  • 3 tbsp. Rice Flour*
  • 3 tbsp. Curious Spoon Umami Seasoning
  • 1 tsp. Kosher Salt
  • 4 small Burger Buns or rolls, sliced in half
  • 1 Tomato, sliced

From the Kitchen

  • Knife
  • Cutting Board
  • Mixing Bowl
  • Baking Sheet
  • Food processor
  • Medium skillet

What is it and where to find it?

* Rice Wine Vinegar: As the name implies, Rice Wine Vinegar is vinegar made from fermented rice. It’s also called Rice Vinegar, but should not be confused with Rice Wine, which is a sweet alcoholic drink that does not have the same acidic flavor necessary for recipes calling for rice vinegar. Look for it in the oil and vinegar section of most grocery stores or in the Asian section.

Want to learn more about Rice Vinegar? Check out this MasterClass by Niki Nakayama on the topic!

* Rice Flour: Is just want it sounds like, flour made from rice. It is often used as a thickening agent or as a gluten-flour replacement. You can find it in Asian grocery stores and more and more in mainstream grocery stores in the specialty flour section.

Notes from the Chef:

These burgers are a great vegetarian alternative to a classic burger. Feel free to mix in your favorite mushrooms or mushrooms that are on hand to make these burgers.

Make it a meal:
Serve these burgers with Curious Spoon Harissa Roasted Sweet Potato Wedges.
Pairs well with:
Pairs well with a craft beer.
  1. 1

    Preheat oven to 350 F. Prep all ingredients.

  2. 2

    Toss chopped mushrooms, walnuts, and garlic with 1 tbsp. vegetable oil and spread evenly on baking sheet.

  3. 3

    Roast for 15 minutes in preheated oven. Remove from oven and let cool to room temperature.

  4. 4

    Place cooled roasted mushrooms, walnuts, and garlic into food processor. Add red onion, green onion, and rice wine vinegar. Puree until blend reaches a medium ground texture. Pour mixture into mixing bowl and add cooked quinoa, rice flour, Curious Spoon Umami Seasoning, salt. Mix well.

  5. 5

    Refrigerate mixture for at least 2 hours (for best results let sit overnight).

  6. 6

    Preheat oven to 350F.

  7. 7

    Form mixture into 4 patties. Heat 1 tbsp. vegetable oil in medium skillet. Brown patties on both sides, then place them on baking sheet and finish cooking in the oven for 5 minutes.

  8. 8

    Serve on burger buns with classic burger toppings!