This Vegan Mushroom Black Bean Burger is:
- super nutritious
- packed with flavour
- seriously satisfying!
I'd been wanting to make a vegan black bean burger for ages, but didn't quite know how I could make a really special one that wouldn't taste too bland but would still be simple to make.
Inspired by my Vegan Swedish Meatballs, I decided to make an easy yet umami-rich black bean burger using this combination of ingredients:
- hearty black beans
- sweet onion
- pungent garlic
- meaty mushrooms
- earthy walnuts
There's also no need for egg-replacing binding ingredients like flax eggs or aquafaba, and these burgers don't require any added grains like flours, oats or rice.
They're really quick to make and all you need is one food processor or blender, and a frying pan.
I was so pleased to see that these burgers turned out crispy on the outside, moist and tender on the inside, and looked surprisingly similar to burgers made with real beef!
If you like, you can add a splash of tamari and/or nutritional yeast into the burger mixture for even more umami flavour.
They're great served in a bun with lettuce and tomato, and your favourite sauces - I recommend this tomato sauce and this cashew-based mayonnaise.
If you're looking for side dishes, here's a selection of recipes for baked fries:
For more vegan burger recipes, check out my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Mushroom Black Bean Burger:
hand-held stick blender
Vegan Mushroom Black Bean Burger (GF)
- 2 tablespoons oil (olive, vegetable, rapeseed or coconut)
- 1 onion, diced
- 2 garlic cloves, minced
- 400 g (14oz) tin of black beans, drained and rinsed
- 70 g (2.5oz) mushrooms, roughly chopped (I used chestnut/button mushrooms)
- 50 g (½ cup) walnuts
- Salt + pepper, to taste
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon tamari (optional - or soy sauce if not gluten-free)
- Burger buns (gluten-free if necessary)
- Sliced tomato
- Vegan mayonnaise
- Tomato sauce
- Heat up 1 tablespoon of the oil and add the onion and garlic once hot
- Fry for around 10 minutes until softened
- Meanwhile, place the black beans in a food processor or blender (or hand-held stick blender) and whizz until completely smooth
- Now add the cooked onion and garlic, along with the mushrooms, walnuts and salt + pepper (and nutritional yeast and tamari if using)
- Blend very briefly so that the mushrooms and walnuts are cut up into smaller pieces, but still retain a little texture
- Taste and adjust seasonings if necessary
- Divide the burger mixture into two and use your hands to shape into two patties
- Heat the remaining tablespoon of oil in a frying pan and place the burgers in the pan once hot
- Cook on a medium heat for around 7 minutes, then use a spatula to carefully turn them over
- Cook for a further 7 minutes on the other side, until slightly browned on both sides
- Serve in burger buns with desired salad ingredients and sauces
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Fantastic recipe thank you!! I added carrot as well, tasted divine and really satisfying. I had no problems with it falling apart
Thank you so much, so happy to hear that!
I made these a few weeks ago and the flavour was amazing, definitely the best vegan / veggie burger I have ever tasted. I also had problems with the mixture falling apart, so it's really useful to read the comments and replies above. I will be making them again and will try adding some oats, and making them into smaller portions.
Thank you so much, so glad you liked them! And thank you for sharing your feedback about the mixture falling apart.
I'm just making the burgers. The mixture is very sticky. I have added
blended oats to make the mixture drier. Can I freeze these before cooking them? I doubled the mixture and it made 6 reasonably sized ones.
I love your recipes! Everything I have made so far, has been yummy!
Thank you Rhian 👍
Sorry to hear that! I'm glad adding the oats worked out though. I'd recommend cooking them first before freezing!!
I am about to try and make these burgers, I am just wondering can you make the mixture a day in advance, and shape them into burgers before cooking?
can you bake rather than fry?
Yes that works!