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:
food processor
blender
hand-held stick blender
Vegan Mushroom Black Bean Burger (GF)
Ingredients
- 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 (1/2 cup) walnuts
- Salt + pepper, to taste
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon tamari (optional - or soy sauce if not gluten-free)
To serve:
- Burger buns (gluten-free if necessary)
- Sliced tomato
- Lettuce
- Vegan mayonnaise
- Tomato sauce
Instructions
- 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 click through and purchase any of the 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.
Jenny
May 7, 2018 at 9:04 pmGreat recipe as always this will go down great at home xxx
Rhian Williams
May 7, 2018 at 9:13 pmThank you!
Freya
May 10, 2018 at 7:33 pmOooh I love a good black bean burger, never made one with mushrooms though, definitely going to whip this up soon – do you think it would cook well on a BBQ?
Freya | https://www.lovelyjubley.com/
Rhian Williams
May 10, 2018 at 7:50 pmThank you so much, the mushrooms add lots of flavour! And yes it should be ok on a BBQ!
Mallory Conover
November 14, 2018 at 2:18 amHi! Excited to try these, but did anyone else struggle to flip them without it becoming a sloppy mess? I followed the recipe exactly so not sure where I went wrong 🙁.
Thanks!
Rhian Williams
November 14, 2018 at 12:46 pmHi, thank you for your feedback! I’m sorry about that – I think it probably had something to do with the amount of water in your black beans/mushrooms, as this can naturally vary between produce. Adding some flour to the mixture should help it firm up – if you’re not gluten-free you can use normal flour, or if you are gluten-free using something like gluten-free flour, rice flour or tapioca flour should work. Hope that helps!
Caroline
January 5, 2019 at 1:16 pmI made these last night and they were delicious! I made as per the recipe, however, I found dividing into just two made the burger a bit too large to manage in the pan. Today I divided the remaining half into two (original recipe quantity would therefore be 4 smaller burgers) and I found them easier to keep in one piece and flip!
I love spicy food, so thought I might find these a little bland and had my hot tomato relish on standby! They were the perfect texture and the flavours were subtle and really interesting with nothing missing at all! A firm favourite for my recipe box! Thank you!
Rhian Williams
January 5, 2019 at 1:55 pmThank you so much for your feedback, so glad you liked them! That’s helpful to know about dividing the mixture into smaller burgers, thank you!
Kasey
January 6, 2019 at 3:34 amThank you for commenting after making them. I am new to a whole food plant based diet and love to hear what people have top day about a recipe. After reading your review I have decided this is the recipe i’m going to try for my very first vegan burger.
Wish me luck
Rhian Williams
January 6, 2019 at 11:57 amHi Kasey, thank you for sharing! So glad you’ve decided to make this recipe. Good luck and would love to hear how you get on!
Mandy
January 6, 2019 at 4:57 pmWill these burgers be ok to freeze after cooking. I would like to make a batch and freeze them to enjoy when I feel like a burger.
Rhian Williams
January 7, 2019 at 3:04 amYes they’re ok to freeze!