This easy, healthy, baked Black Bean Mushroom Burger is a satisfying vegan meal. Everyone can personalize them with their own favorite toppings. Plus the patties can be made ahead of time to bake when ready! (Oil-free, gluten-free option.)
These vegan black bean mushroom burgers are healthy and satisfying.
We have 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 are ready to bake.
It is 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.
- 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. Use gluten-free if desired.
- Toppings of choice: See ideas below for some of our favorite toppings.
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.
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
- Romaine lettuce, sprouts, or other fresh greens
- Avocado or guacamole
Black Bean Mushroom Burger
- 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.
- 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.
Nutrition Per Serving (Estimate)
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