This easy, healthy, baked Black Bean Mushroom Burger recipe is so satisfying. Plus everyone can personalize them with their own favorite toppings! The patties can also be made ahead of time to bake when ready. (Vegan, oil-free, gluten-free option.)
This vegan black bean mushroom burger recipe is healthy, nutrient-rich, and so satisfying. It's made with wholesome ingredients, and is egg-free, gluten-free, and oil-free!
Plus you can prepare the patties ahead of time, then store them in the fridge until you're ready to bake.
It's a great family-friendly meal because everyone can load theirs up with their own favorite burger toppings and sauces! (I love a combination of BBQ sauce and smoky chipotle crema.)
Ingredients for Black Bean Mushroom Burger
For the burger mixture, you'll mix together in a large bowl then bake in the oven:
- Yellow onion: Or use sweet onion, white onion, or shallot instead.
- Fresh garlic cloves
- Mushrooms: Most often I use cremini mushrooms, but white button mushrooms or other varieties work well too.
- Black beans: These are a great base for burgers. They're rich in plant-based protein and fiber, and have great texture.
- Ground flax meal: This is made from ground flaxseeds. You'll combine it with 3 tablespoons water to make a "flax egg" which helps bind the mixture.
- Tamari: This helps deepen the flavor. But feel free to use soy sauce instead.
- Balsamic vinegar
- Oat flour
- Old-fashioned rolled oats: Use gluten-free if needed.
- Fresh parsley
- Dried basil & dried oregano: Or you can substitute Italian seasoning.
- Salt: You can also add black pepper to taste.
Tips
Yield: This recipe makes about 4 medium/large patties or 6 smaller patties. Form them however big you'd like. These are baked burgers, so there's no need for cooking with oil on a skillet. (Unless you prefer that method!) I simply line a baking sheet with parchment paper, then bake in the oven, flipping halfway through.
Cheeseburger option: Turn this into a vegan "cheeseburger" by placing a slice of dairy-free cheese on top of the patties during the last 5 minutes of cooking time. (Or place it under the broiler for a minute, but watch carefully so it doesn't burn.)
Other spices & seasonings: Instead of basil and oregano, try variations with smoked paprika, chili powder, cumin, garlic powder, vegan Worcestershire sauce, nutritional yeast, Italian seasoning, black pepper, etc.
Serving
Personalize these with your own favorite burger toppings! A few ideas include:
- Ketchup, mustard, and Cashew Mayo
- BBQ Sauce
- Chipotle Crema (for smoky spice!)
- Dill pickles or pickle relish
- Sliced onion or caramelized onion
- Romaine lettuce, tomato, or sprouts
- Avocado or guacamole
Hamburger buns: I try to find whole grain buns whenever possible. Be sure to use gluten-free if desired. Or you can serve them bun-free on a bed of fresh greens!
For more inspiration, also browse all mushroom recipes or black bean recipes.
Black Bean Mushroom Burger (Vegan!)
Ingredients
- 1 Tbsp. ground flax meal (+ 3 Tbsp. water)
- 1 small yellow onion
- 4 cloves garlic
- 8 oz. mushrooms
- 1 Tbsp. tamari
- 1 Tbsp. balsamic vinegar
- 15 oz. can black beans
- 1/2 cup oat flour
- 1/4 cup old-fashioned rolled oats
- 3 Tbsp. fresh parsley
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. salt (or more to taste)
For serving (optional):
- Hamburger buns, lettuce, tomatoes, onion, avocado, ketchup, BBQ sauce, chipotle crema, mustard, pickles, etc.
Instructions
- Make the flax egg: In a small bowl, combine 1 Tbsp. flax with 3 Tbsp. water. Stir and set aside to thicken.
- Finely dice onion and mushrooms (wiped clean). Mince garlic.
- In a skillet over medium-high heat, sauté onion for 3-4 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
- Then add mushrooms, garlic, oregano, basil, and salt. Stir and sauté 7-8 minutes.
- Add tamari and balsamic vinegar. Stir and cook for 1 minute. Turn off heat.
- Rinse and drain black beans. Pat dry with paper towels to remove excess moisture.
- Place the black beans in a large bowl and lightly mash. Add flax egg, sautéed mushroom/onion mixture, oat flour, oats, and fresh parsley (chopped).
- Mix well to combine. Then shape into 4 large patties, or 5-6 smaller patties. Lightly wet your hands to prevent sticking if needed. (Note: They hold up best if you refrigerate the patties for at least an hour at this point, but they're fine baked right away too.)
- When ready to bake, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place the patties on top.
- Bake for 15 minutes. Flip the burgers, then return to oven. Bake 15 more minutes. Remove from oven and let sit for 5-10 minutes to firm up. Then place on buns and add desired toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan black bean mushroom burger recipe, also check out:
Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.
Barb says
This is the best black bean burger recipe I have ever tried. The taste and texture were great!
I did grind the oatmeal in a coffee grinder as I am not fond of oatmeal flakes in savoury dishes, I used a vegan egg substitute and I think I mashed the beans more than it appears in the photo. I cooled the mixture then put the patties in the cast iron skillet. They browned up nicely and stayed together perfectly. The patties squashed a little when I ate them but I preferred that to them falling apart.
Kaitlin says
Hello, Barb! This is wonderful, and I'm thrilled to hear you enjoyed these so much. Great call searing them on a cast iron skillet! Thanks so much for coming back to leave such kind and helpful feedback - it's very appreciated!
Bren says
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.
Kaitlin says
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!
Jackie says
This is hands down, my favorite recipe ever! I make it as often as I can! My mom asks for these often.
Kaitlin says
Hello Jackie! Aww, that's so great to hear you and your mom are enjoying them. Thanks for sharing!
Elle M says
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!