Walk into any Whole Foods or Sprouts lately and you’ll see the "Great Wall of Veggie Burgers." It’s crowded. On one side, you have the high-tech, lab-engineered patties that bleed beet juice and try desperately to mimic a cow. On the other, you have those mushy, nondescript discs of corn and soy that basically taste like seasoned cardboard. But there's this vibrant purple-packaged outlier called the Actual Veggies Mushroom Quinoa Burger that’s doing something weirdly revolutionary: it’s actually made of vegetables.
It sounds like a "no-brainer," right? A veggie burger made of vegetables. But in an era where "plant-based" usually means a long list of methylcellulose and isolated pea proteins, finding a patty where you can literally see the chunks of porcini mushrooms and grains of quinoa is rare. Founded by Hailey and Jason Kerstein, Actual Veggies hasn't just made another meat substitute. They’ve made a chef-driven meal that happens to be shaped like a puck.
Honestly, the Actual Veggies Mushroom Quinoa Burger (officially dubbed the "Black Burger") is a bit of a flex in the food industry. It’s not trying to fool your brain into thinking it’s a Whopper. It’s trying to convince you that mushrooms, black beans, and quinoa are delicious enough to stand on their own. And honestly? It’s working.
What’s Actually Inside the Actual Veggies Mushroom Quinoa Burger?
Most people are skeptical of frozen food. I get it. We’ve been burned before by "healthy" labels that hide 400mg of sodium and a bunch of binders. But the ingredient list here is refreshingly short. You’re looking at a base of black beans, cauliflower, and parsnips. Then they throw in the heavy hitters: porcini mushrooms and quinoa.
The mushrooms aren't just there for a fancy name on the box. Porcini mushrooms are famous for their "umami" profile. That’s the savory, meaty taste that usually comes from glutamate. By using real porcini and shiitake, they manage to hit those savory notes without needing a chemistry lab. The quinoa adds the structural integrity. Without it, the burger would just be a pile of mashed beans.
Why the "Black Burger" Isn't Just for Goths
It’s called the Black Burger because of the ingredients, not food coloring. The mix of black beans and dark mushrooms gives it this deep, earthy color that looks surprisingly appetizing when you get a nice sear on it. Most veggie burgers turn a weird grayish-tan when you cook them. This one holds its pigment.
The nutritional profile is where things get interesting for the health-conscious crowd. You aren't getting the saturated fat found in a beef patty or even some of the more processed "fake meat" brands. Instead, you're getting a hefty dose of fiber—about 8 or 9 grams depending on the batch—which is half the reason people eat vegetables in the first place.
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The Texture Struggle: Is It Mushy?
Let's be real. The biggest sin of the veggie burger world is the "mush factor." You take a bite, and the patty squishes out the sides of the bun like toothpaste. It’s gross.
Actual Veggies deals with this by using a cold-press process. They aren't cooking the life out of the veggies before they freeze them. This means the parsnips and carrots still have some "snap" to them. When you throw it in an air fryer or on a cast-iron skillet, the outside gets remarkably crispy while the inside stays tender but firm.
If you’re cooking these, do yourself a favor: skip the microwave. I know it’s tempting when you’re in a rush. But microwaving an Actual Veggies Mushroom Quinoa Burger is like buying a Ferrari and only driving it in school zones. You’re wasting the potential. Use a skillet with a tiny bit of avocado oil. Five minutes per side. That’s the sweet spot for getting the quinoa to toast up and the mushrooms to caramelize.
Breaking Down the "Clean Label" Hype
There is a massive shift happening in the food world right now. People are getting "processed food fatigue." We spent five years obsessed with lab-grown burgers that saved the planet but maybe didn't save our guts. Actual Veggies is leaning into the "Clean Label" movement.
What does that actually mean?
- No Fillers: No gums, no flours, no weird starches used to "bulk" the weight.
- Non-GMO: Everything is sourced from farms that aren't messing with the genetics of the produce.
- Oil-Free Options: Unlike many competitors that use canola or coconut oil to mimic fat, these rely on the moisture of the vegetables themselves.
It’s a bold move. Without oils and fats, you run the risk of a dry burger. But the moisture content in the mushrooms and the parsnips acts as a natural lubricant. It’s a clever bit of food engineering that relies on nature instead of a lab.
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The Environmental Argument Nobody is Bored of Yet
We know beef is hard on the planet. But did you know that some highly processed plant-based meats have a pretty significant carbon footprint too? Shipping isolated proteins across the globe and processing them in massive industrial facilities takes a toll.
By using whole vegetables like the ones in the Actual Veggies Mushroom Quinoa Burger, the supply chain is a bit more straightforward. Mushrooms, in particular, are the sustainable kings of the produce world. They grow on waste products (like mulch and compost), require very little water, and have a tiny land footprint. When you base a burger on mushrooms and beans, you’re eating much further down the food chain, which is objectively better for the Earth.
How to Actually Serve This Thing
If you treat this like a standard cheeseburger, you might be missing the point. Because it’s so earthy and savory, it pairs differently than beef.
Try a lemon-tahini dressing instead of ketchup. The acidity cuts through the richness of the porcini mushrooms. Or, if you want to keep it classic, go with some caramelized onions and arugula. The peppery bite of the arugula plays really well with the nuttiness of the quinoa.
Some people skip the bun entirely. Because these are so nutrient-dense, they work great crumbled over a salad or as a base for a breakfast hash. I’ve seen people top them with a fried egg—the yolk runs into the quinoa and it’s basically a gourmet grain bowl in five minutes.
Where to Buy and What to Expect to Pay
You aren't going to find these for the price of a pack of frozen hockey pucks. Quality costs. Usually, a two-pack of Actual Veggies Mushroom Quinoa Burgers will run you between $7 and $9 depending on where you shop.
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You can find them at:
- Whole Foods Market: They usually have the full range, including the "Orange" (sweet potato) and "Green" (kale/broccoli) versions.
- Sprouts Farmers Market: Often tucked in the specialized vegan freezer section.
- Direct-to-Consumer: You can buy them in bulk from their website, which is actually a better deal if you have the freezer space.
Is it worth nearly five bucks a patty? If you value knowing exactly what you're eating and you want to avoid the "heavy" feeling that comes after a greasy meal, then yes. It's a premium product for people who actually like vegetables.
The Verdict on the Mushroom Quinoa Powerhouse
It’s rare to see a company actually deliver on its name. "Actual Veggies" is literal. There’s no marketing fluff here. The Mushroom Quinoa Burger is a dense, flavorful, and incredibly honest piece of food. It acknowledges that we don't always need a science experiment on our dinner plates. Sometimes, we just need some well-seasoned beans, grains, and fungi.
If you’re looking to transition away from ultra-processed foods but aren't ready to spend two hours meal-prepping veggie patties from scratch, this is your middle ground. It’s convenient without being "junk" food.
Actionable Insights for the Perfect Burger Experience:
- Sear, Don't Steam: Use a cast-iron skillet on medium-high heat to get a crust on the quinoa. This prevents the burger from feeling "soft."
- Pair with Acid: Use pickles, pickled red onions, or a squeeze of lime to balance the deep umami of the porcini mushrooms.
- Check the Date: Because these use real veggies and fewer preservatives, keep an eye on the "best by" date to ensure the mushrooms are at their flavor peak.
- Think Beyond the Bun: Try using the patty as a protein topper for a Mediterranean bowl with hummus and cucumber.