Total Time
Prep 10 mins
Cook 35 mins

From the Post Punk Kitchen Website! These were DELICIOUS! I love making my own veggie burger, and these had such a wonderfully unique taste. The salty brine of the olives mixed with the meaty texture of the mushrooms made a perfect match. One thing I also really liked about this recipe was the addition of dried tarragon. I do have a small plastic bag of the spice, but I don't really come across too many opportunities to use it. To me, tarragon has a licorice and slightly minty flavor. The flavors of dried tarragon are quite strong, but the 1/4 tsp called for in this recipe, gives the perfect subtle hint. I might be able to use up that bag after all! I did end up baking the burgers in the oven about 15 minutes longer than stated, so about 45 minutes total. I served them on toasted wheat bread with some romaine lettuce leaves and some guacamole.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat.
  3. Saute onion for about 3 minutes with a pinch of salt.
  4. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
  5. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
  6. Remove from food processor and set aside. (No need to clean it out for the next step.).
  7. When mushrooms have cooked, add mushroom mixture to the food processor.
  8. Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.)
  9. Pulse until mostly smooth, but there should still be a little texture.
  10. Transfer to a large mixing bowl.
  11. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
  12. Divide burger mix into 6 equal pieces.
  13. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes.
  14. Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
  15. They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.


Most Helpful

this was very tasty - i brushed the tops of the burgers with a bit of olive oil to give them a crunch. also added chili flakes and cumin. they have a falafel-ish taste - we ate them with a cucumber and beet salad and hommos and it made a light but filling summer dinner. i would definitely make these again. only one problem- they did not hold together will, they were very fragile. maybe an egg or egg replacement for vegans would help.

Shoshana S. August 05, 2014

More flavor than any other veggie or bean burger that I've made. Really unique. I used fresh cooked lentils , added minced jalapeno to the onion while sauteing and left out the liquid smoke only because I didn't have any on hand. I'm surprise they held they're shape as well as they did without any egg as a binder. Low fat, decent protein, lots of flavor and easy to make. Thanks for sharing this tasty burger recipe.

Lucky in Bayview July 22, 2013

OK, let me preface this by saying that I have a personal opinion that five stars is wayyyyyy overused, and it ought to be reserved for ONE item per category. This is a five star recipe. I only tweaked it as follows: chili-garlic olives, cumin instead of liquid smoke, and I added a little Better'n Eggs as a binder. They turned out delicious and I can't wait to serve these up for dinner later. This will be my 'meatloaf' and 'meatball' recipe from now on. BTW, PPk is really awesome, thanks for the reference.

Gianni #23 April 19, 2013

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