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Lions Mane Buffalo Burgers

Lion’s Mane Buffalo Burgers…

Posted on October 26, 2021March 17, 2022 by Jen

Lion’s Mane Buffalo Burgers…

A Bit of History

My curiosity peaked, while developing this recipe for Lion’s Mane Buffalo Burgers, as to how buffalo sauce acquired its name. Evidently, the name has absolutely nothing to do with buffalo or bison meat of any sort. The sauce made its debut at the Anchor Bar in Buffalo, NY in 1964. According to the story, Terressa Bellissimo cooked leftover chicken wings in hot sauce and served them to her son and friends. A huge hit, they featured on the menu the next day. Buffalo sauce and its classic peppery, rich taste provides the perfect flavor profile for my mushroom buffalo burgers. Lion’s Mane mushrooms sport a strange appearance; however their taste and texture are wonderful. Texturally, lion’s mane mushrooms are sturdy enough to replace meat or seafood in a recipe and have a distinct seafood taste.

About the Recipe: Lion’s Mane Buffalo Burgers

We have been scarfing down these delicious burgers all week at my house. They are easy to make, and leftovers freeze extremely well and can be reheated on the grill, stovetop, oven, microwave, or even the air fryer. To prepare my mushroom buffalo burgers, simply cook mushrooms in a bit of oil with scallions and garlic, blend, and bake. That’s it! Cooked rice and panko bind the burgers together. A combination of hot sauce, tahini, miso, and Worcestershire sauce create the buffalo sauce flavor. I hope your family loves these easy, healthy, burgers as much as we do!

Lions Mane Buffalo Burgers

Lion’s Mane Mushroom Buffalo Burgers

The perfect vegan burger with lions mane mushrooms! All the great taste and spices of buffalo sauce without the guilt. Easy to assemble and bake. Burgers freeze well IF there are any leftovers and can be reheated on grill, air fryer, stove, or oven.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Course Main Course
Cuisine American
Servings 8 burgers

Ingredients
  

  • 12 oz lion's mane mushrooms, sliced
  • 1 tbsp soy sauce or tamari
  • 1 tsp olive oil
  • 1 bunch scallions minced
  • 2 tbsp miso paste
  • 1 tbsp tahini
  • 1/3 cup hot sauce of choice
  • 1 tbsp worcestershire sauce of choice
  • 1 tbsp apple cider or rice vinegar
  • 1 cup fresh cilantro
  • 1 bunch chives
  • 5 cloves garlic peeled
  • 1 3/4 cup cooked white or brown short grain rice
  • 1 cup panko
  • salt and pepper to taste
  • pinch of hot paprika or red pepper flakes (optional)

Instructions
 

  • Heat 1 tsp of olive oil in the bottom of a large shallow pan. Add the mushrooms and cook 3 minutes. Flip mushrooms over and cook 2 minutes. Add garlic, scallions and soy sauce and cook 1-2 minutes.
  • Transfer mushroom mixture to a blender.
  • Add all remaining ingredients EXCEPT PANKO and RICE.
  • Pulse mixture until it comes together but do not puree. It should still be chunky.
  • Transfer blended mixture to a large bowl. Stir in panko and rice.
  • Coat a 1/3 cup measuring cup with olive spray. Use the measuring cup to scoop mixture. Place each scoop on a lined baking tray. Flatten each scoop gently with the palm of your hand to form the burgers.
  • Bake 15 minutes at 375 degrees F. Flip burgers over and bake an additional 15 minutes. The outside should be brown and a bit crispy.
  • Servings suggestions: We like to sautee or air fry the burgers for a minute or two before serving. Top with your favorite buffalo sauce or horseradish cashew cream sauce, pickled onion, and spicy arugula.
Keyword best ever vegan burgers with buffalo sauce, best ever veggie burgers with buffalo sauce, healthy plant based buffalo burgers, lions mane burger, lions mane mushroom recipes, plant based mushroom buffalo burgers, ultratruffle burger, ultratruffle mushrooms, vegan buffalo burgers, vegetarian buffalo burgers

In the mood for sandwiches? Try crafting some of these ultratruffle favorites: mushroom pastrami, a big fat Greek sandwich, or beet falafel.

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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