Easy, healthy Black Bean Mushroom Burger! A satisfying vegan weeknight meal. Plus you can make them ahead of time to bake when ready!
We’ve tried a few different variations of bean and veggie burgers and this is our favorite so far. Plus you can make it easy on yourself come dinner time by preparing the patties ahead of time. Simply store them in the fridge until they’re ready to bake! It’s a great family friendly meal since everyone can load theirs up with their own favorite burger toppings.
This recipe makes about 4 large or 6 smaller patties, so feel free to build and form them as you see fit. I love how healthy yet satisfying they are. And if you’re looking for more tasty black bean inspiration, check out this roundup of 50 Awesome Vegan Black Bean Recipes! Hope you enjoy these simple burgers as well.
PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt these! I love seeing your beautiful recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)
Black Bean Mushroom Burger
- 15 oz. can black beans
- 4-5 oz. mushrooms (about 1 cup finely chopped)
- 1 Tbsp. ground flax meal (+ 3 Tbsp. water to make a flax egg)
- 1 small onion
- 3 cloves garlic
- 1/2 cup rolled oats (or breadcrumbs)
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 4-6 hamburger buns (gluten-free if desired)
Toppings of choice (optional):
- Lettuce, clover sprouts, tomatoes, onion, avocado, ketchup, mustard, pickles, etc.
- Make the flax egg: in a small bowl, whisk together 1 Tbsp. flax with 3 Tbsp. water. Set aside and let sit to thicken.
- Finely dice onion and mushrooms. (I use a food processor for faster results!) Mince garlic.
- In a skillet over medium-high heat, saute onion and mushrooms for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method.)
- Once onions are softened, add minced garlic, oregano, and basil. Stir and saute 1-2 more minutes. Turn off heat.
- Rinse and drain black beans. Pat dry to remove excess moisture.
- Put black beans in a bowl and mash well (or pulse them a few times with your food processor). Add flax egg, sauteed veggies, oats, and salt/pepper to taste if desired.
- Mix well to combine and shape into 4 medium or 6 smaller patties. (It works best if you refrigerate the patties for at least an hour at this point.)
- When ready to cook, preheat oven to 350. Line a baking sheet with parchment paper, and place patties on top. Bake for 20 minutes, turning halfway through.
- Note: if making cheeseburgers, simply place cheese over top and return to oven for 5 minutes to melt cheese. (Or under the broiler for a minute – but watch carefully so they don't burn!)
Nutrition Per Serving (estimate)
Enjoying this easy vegan Black Bean Mushroom Burger? Feel free to also check out the full “Main Dish” recipe archives on the site for more tasty plant based inspiration!