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This recipe for Vegan Hamburger Steaks with Onion Mushroom Gravy was kind of a spur of the moment idea based on my Vegan Salisbury Steaks with Tomato Gravy. I was wanting to switch it up a little bit and do more of a traditional brown gravy with mushrooms and onions. It turned out so well, I decided to photograph it and share it with you as a blog post!
The recipe moves quickly because the processes can be done simultaneously. In one pan, you’ll saute diced onions and celery with a bit of salt and pepper. In another, caramelize thinly sliced onions with a bit of sugar until golden brown.
Meanwhile, in the bowl of a food processor, mince the mushrooms. I’ve also done this by hand and almost liked it better. It keeps things a bit chunkier. Add the mushrooms to a bowl along with the remaining “steak” ingredients. You mixture should look like the last photo here. If it seems too wet, add more bread crumbs. It should be sticky though and hold together well when formed into a ball.
Form into a patty and place into a hot saute pan with oil. Allow to cook fully on one side until brown, flipping only once. The patties will still be soft, but firm up a bit more once you remove them to paper towels to rest.
These are also great to use as mushroom burgers on a bun with your favorite toppings!
This mushroom and onion brown gravy can be used for a multitude of recipes or even just on mashed potatoes, which is how I enjoyed the leftovers!
Serve with mashed potatoes and your favorite veggies.
I think you’ll really enjoy this recipe and it’s super flexible. Feel free to improvise on the mushroom filling. I don’t use a lot of salt in my recipes, so be sure to season it with plenty of salt and pepper (to taste) after cooking.
Did you make this recipe for Vegan Hamburger Steaks with Onion Mushroom Gravy? If so, leave me a comment below and let me know what you thought!
And, if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Vegan Hamburger Steaks with Onion Mushroom Gravy
FOR THE MUSHROOM ONION GRAVY:
- 1-1/2 tsp Vegan Margarine
- 1-1/2 tsp Oil of your choosing
- 1 medium Onion thinly sliced
- 2 tbsp Flour
- 1-1/2 c Vegetable Broth
- 1 tbsp Browning/Seasoning Sauce product such as Gravy Master or Kitchen Bouquet
- 1/2 c Sliced Mushrooms I used canned, but you could use fresh. Just give them a quick saute first.
- Salt and Pepper to taste
FOR THE MUSHROOM STEAK:
- 1 tbsp Oil of your choosing or vegan margarine
- 1 lb Mushrooms finely chopped
- 1 small Onion finely diced
- 2 tbsp Celery finely diced
- 1/2 tsp Garlic minced
- 1/2 c Quick-Cooking Oats
- 2 tbsp Vegan Parmesan
- 1/2 c Panko Bread Crumbs
- 2 tsp Worcestershire be sure it's vegan-friendly
- 1 tsp Dijon Mustard
- 1/4 C Fresh Parsley chopped
- 1 tbsp Ground Flax Seeds PLUS 3 Tbl Water a/k/a flax "egg"
TO MAKE THE MUSHROOM ONION GRAVY:
Begin by adding a bit of vegan margarine and a sprinkling of sugar to a saute pan with the sliced onions, caramelizing them until golden over medium high heat. Stir occasionally.
Once caramelized, add the flour and cook for 1 minute.
Add broth, gravy product, salt and pepper. Once combined, add either canned mushrooms or fresh. If using fresh, I would personally do a super quick saute before adding them to the gravy.
TO MAKE THE HAMBURGER STEAKS:
In another skillet, saute onions and celery in oil.
Prepare the flax "egg" by combining the ground flax with water and allowing to rest while we get everything else together.
Meanwhile, prepare mushrooms by removing stems, wiping clean. I used a food processor to chop them into a fine dice, but I almost preferred using a knife which left it chunkier. No large pieces.
In a large bowl, add the flax mixture along with the remaining mushroom steak ingredients. Combine with a fork until coarse and crumbly. Season with salt and pepper.
At this point the mixture should hold together. If it seems a bit dry, add a Tablespoon of water (or you could add a splash of almond or coconut milk). If it seems too wet, add more breadcrumbs.
Form the mushroom mixture into patties and place into a pre-heated skillet with a bit of oil until dark golden on one side and then repeat on the other side. Remove to paper towels to rest for a few minutes, as they will firm up. ***The better the non-stick skillet, the less oil you will need. ***Alternately, you could bake these but I find they get a bit dry.
Serve topped with the mushroom onion gravy, garlic mashed potatoes with your favorite green vegetable for a side.