We’ve tried a few different variations of bean and veggie burgers and this is our favorite so far. You can make it easy on yourself come dinner time by preparing the patties ahead of time and storing them in the fridge until they’re ready to bake. This recipe makes about 4 large or 6 smaller patties.
Vegan (with dairy-free cheese), gluten-free (with gf buns and breadcrumbs)
Ingredients
15 oz. can black beans
1 1/2 cups mushrooms
1 flax egg (1 Tbsp. ground flax + 3 Tbsp. water)
1/2 large onion
3-4 garlic cloves
1/2 cup breadcrumbs
1 tsp. oregano
1 tsp. basil
4-6 hamburger buns
Toppings of choice: lettuce, clover sprouts, tomatoes, onion, avocado, ketchup, mustard
Directions
Rinse, drain and pat dry black beans. Dice onion, mince garlic, and chop mushrooms.
Make flax egg: in a small bowl, whisk together 1 Tbsp. flax with 3 Tbsp. water. Let sit to thicken.
Make flax egg: in a small bowl, whisk together 1 Tbsp. flax with 3 Tbsp. water. Let sit to thicken.
Saute onion, garlic, mushrooms, salt, oregano, and basil over med-high heat until softened.
Put beans in a bowl and mash well (I use a potato masher). Add flax egg, sauteed veggies, breadcrumbs, and salt/pepper.
Mix well to combine and shape into 4 large or 6 smaller patties. It works best if you refrigerate them for at least an hour at this point.
When ready to cook, preheat oven to 350. Bake for 20 minutes on a lightly sprayed pan, turning halfway through.
If adding dairy-free cheese, take out, place cheese over top and return to oven for 5 minutes to melt cheese.
Well these look amazing!!! I make veggie burgers all the time, but never added mushrooms. Great idea.
Thanks Leanne! Definitely try mushrooms in your burgers next time… YUM!!! I 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! 🙂
for a vegan version, do you know what would work best rather than an egg?
Hi Michele! Though I haven't tried it with this recipe, your best bet would probably be a flax egg: mix 1 Tbsp ground flaxseed with 3 Tbsp water and use it in place of the egg. Hope that helps! 🙂
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 an awesome 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 actually tried freezing these but that is an AWESOME 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:
http://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! 🙂
This sounds like something that might be good with chopped olives too..what do you think? I think a ogurt sauce might be good on top…cant wait to try..thanks so much
Hi Leena! I'm actually not a fan of olives but I bet they would work great in here if you do like them! Hope you enjoy these!!
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! If you check the comment above, they said 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 say ground flax (often labeled flaxseed meal) in the directions. They're ground up flax seeds 🙂 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
Yesss!!! Loved seeing your pic on IG Jackie! Great call with the oats substitution, perfect! 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! I haven't made it in ages 🙂 So glad you're enjoying them and thanks for sharing your pic! -Kaitlin