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.
Black Bean Mushroom Burger
Ingredients
- 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 hamburger buns (gluten-free if desired)
Toppings of choice (optional):
- Lettuce, clover sprouts, tomatoes, onion, avocado, ketchup, mustard, pickles, etc.
Instructions
- Make the flax egg: in a small bowl, whisk together 1 Tbsp. flax with 3 Tbsp. water. Set aside to thicken.
- Finely dice onion and mushrooms. (Or use a food processor for quicker results.) Mince garlic.
- In a skillet over medium-high heat, sauté onion and mushrooms for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
- Once onions are softened, add minced garlic, oregano, and basil. Stir and sauté 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. Add thickened flax egg, sautéed veggies, oats, and salt/pepper to taste if desired.
- Mix well to combine, then shape into 4 medium patties. (Note: they hold up best if you refrigerate the patties for at least an hour at this point.)
- When ready to bake, preheat oven to 350°F (176°C). Line a baking sheet with parchment paper and place patties. Bake for 20 minutes, carefully flipping halfway through.
- Place on buns and add any desired toppings.
Notes
Nutrition Per Serving (Estimate)
Enjoying this easy vegan Black Bean Mushroom Burger? Also check out:
Come join The Garden Grazer on Instagram and share a photo if you make or adapt these! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)
Well these look amazing!!! I make veggie burgers all the time, but never added mushrooms. Great idea.
Thanks Leanne! I seem to find any excuse to work in mushrooms whenever I can 😉
this is a gourmet burger. Your presentation is excellent and must be delicious too!
Thanks so much Alida! 🙂
This is one gorgeous burger! Love the food styling & photography Kaitlin!!! I just may {well…probably not} get the mister to try one of those!
1 1/2 C mushrooms….. is that before or after slicing? Looks delicious!
Hi there! That was before slicing/chopping. But next time I make these I’ll make note of how many ounces of mushrooms instead – that would be easier to understand and much more accurate! 🙂
If I wanted to double the batch and freeze them, what would you suggest? Cook first or not?
I’ve never tried freezing these but what a great idea! I’d say it’d probably be better not to cook them first. Would love to hear if you try it and how it went! Hope you enjoy 🙂
This looks really good. I've been looking for a good veggie burger recipe. But I would not use the mushrooms since I am not a mushroom fan. I wonder though, would this be something I can make plenty and freeze them?
Hey!! I’ve never tried freezing these but that is a great idea. I honestly don’t know how well they’d hold up, but I think they’d do okay! Here’s an article on prepping and freezing homemade veggie burgers:
https://ohsheglows.com/2012/08/09/how-to-prep-and-freeze-veggie-burgers-a-tutorial/
Hope that helps – I’d love to hear if you try it! 🙂
These were AWESOME! We used a mix of button mushroom and a mixed mushroom blend that comes already chopped, so that was really convenient and made for great flavor. I didn't have flax around, but we have been using chia eggs instead of the flax and they work out great. We cooked these most of the way in the oven, but I finished them off in my grill pan and it gave them a nice little bit of color on the outside. Thank you for this recipe, we were sick of southwest style bean burgers, and we love mushrooms so this was perfect!
While I'm a dedicated meat eater these look pretty good. Would they hold up well enough to take a bit of a sear in a skillet before finishing in the oven?
Hi! Yes, people have mentioned it worked out great by cooking them most of the way in the oven first, then finishing them on a grill pan 🙂 Hope you enjoy!
This may sound silly, but is flax the same as flax seed?
Hi! Not silly at all – I should have specified “ground flax” (which is also often labeled “flaxseed meal”). I’ll update it now, thanks for pointing that out!
This is hands down, my favorite recipe ever! I make it as often as I can! I just posted it on Instagram too! I used oats instead of breadcrumbs this time and it’s just as delicious… my mom asks for these often
Loved seeing your pic on IG Jackie! Great call with the oats substitution. I admit this recipe got a bit lost in the shuffle for me as I posted it almost 6 years ago now – might be time to give it a much-needed refresh! So glad you’re enjoying them and thanks for sharing your photo! -Kaitlin
I made this tonight. A few changes, I ground the oatmeal in my coffee grinder, I added jalapeño and a small bit of bell pepper to the mushroom onion mix and sautéed it. I did not oven bake. I chilled it and went straight to the pan. It definitely needed more seasoning because the flax egg mix was over powering. I have not found a bean burger that doesn’t fall apart eating it. I’ll try again and add more spices and maybe leave the jalapeño insides in.
Hi Bren! This recipe has actually been on my list to revisit and improve (as I posted it almost 9 years ago now, and it could certainly use a refresh.) So thank you very much for sharing your helpful feedback – very appreciated! I love your jalapeño & bell pepper addition 🙂 Have a great week!