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.)
These vegan black bean mushroom burgers are healthy and satisfying.
We've tried a few different variations of bean and veggie burgers and this is our favorite so far.
Plus you can prepare the patties ahead of time, then 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.
Ingredients for Black Bean Mushroom Burger
For the burger mixture you will need:
- Black beans: These are rich in hearty plant-based protein and fiber, and have great texture for the burgers.
- Fresh mushrooms: I use cremini, but white button mushrooms work well too.
- Ground flax meal: This is made from ground flaxseeds. You will combine it with 3 tablespoons water to make a "flax egg" to help bind the mixture.
- Yellow onion: I pulse mine in a small food processor for quicker prep, but hand chopping gets the job done too. You could also use sweet onion or white onion if desired.
- Fresh garlic cloves
- Old-fashioned rolled oats: Use gluten-free if needed. You can also substitute these with bread crumbs if preferred.
- Dried basil: Or dried parsley.
- Dried oregano
- Hamburger buns: I try to find whole grain buns when possible. Be sure to use gluten-free if desired.
- Toppings of choice: See ideas below for some of our favorite toppings.
Tips
Yield: This recipe makes about 4 medium-large patties or 6 smaller patties. So form them as you see fit. These are baked burgers, so there is no need for cooking with oil on a skillet. (Unless you prefer that method!) We 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: You can also add other flavors as desired. Instead of basil and oregano, try variations with smoked paprika, chili powder, cumin, vegan Worcestershire sauce, soy sauce, salt, black pepper, etc.
Toppings
Personalize these with your own favorite burger toppings before serving. A few ideas include:
- Ketchup or BBQ sauce
- Mustard, vegan mayo, or other sauces
- Dill pickles
- Sliced onion
- Tomato
- Romaine lettuce, sprouts, or other fresh greens
- Avocado or guacamole
For more inspiration, also browse all mushroom recipes or black bean recipes.
Black Bean Mushroom Burger
Ingredients
- 1 Tbsp. ground flax meal (+ 3 Tbsp. water to make a flax egg)
- 1 small yellow onion
- 5 oz. mushrooms (about 1 cup finely chopped)
- 3-4 cloves garlic
- 15 oz. can black beans
- 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 single file.
- Bake for 10 minutes, flip, then return to oven. Bake for 10-15 more minutes. Place on buns and add desired toppings.
Notes
Nutrition Per Serving (Estimate)
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Bren
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 McGinn
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
This is hands down, my favorite recipe ever! I make it as often as I can! I used oats instead of breadcrumbs this time and it’s just as delicious. My mom asks for these often.
Kaitlin | The Garden Grazer
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!
janiel Rodriguez
This may sound silly, but is flax the same as flax seed?
Kaitlin | The Garden Grazer
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!
Food Junkie
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?
Kaitlin McGinn
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!
Elle M
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!
Amber's Reading Room
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?
Kaitlin | The Garden Grazer
Hello! 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!
Lrod31211
If I wanted to double the batch and freeze them, what would you suggest? Cook first or not?
Kaitlin | The Garden Grazer
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!
Leanne
Well these look amazing! I make veggie burgers all the time, but never added mushrooms. Great idea.