It took me years and lots of trial and errors to figure out a solid recipe for my Black Bean and Mushroom Veggie Burgers, but I’m finally happy with this recipe! These veggie burgers are packed with flavor, hold together, and have great texture! If it’s protein you’re looking for, they are incredibly protein-rich and loaded with omega-3, fiber, vitamins and minerals.
Tips for Success
- Texture is key. When making patties, texture should be tacky, not sticky but also not dry and crumbly. If mixture is sticking to your hands and not forming patties, slowly add more breadcrumbs. Patties should be easy to form.
- If you have the time, refrigerate patties for an hour before cooking. It’s not required if you’re in a time crunch, but helps firm up the patties a bit.
Variations
- Gluten free – Opt for gluten free breadcrumbs and gluten free burger buns.
- Spicy mayo – Mix together vegan mayo, a little squeeze of lime juice, and sriracha for a tasty, spicy mayo.
- Skip the bun – These veggie burgers are great served over a salad or even as a lettuce wrap.
More Veggie Burger Recipes
Love trying different veggie burger varieties? Check out some of my other recipes!
- The Best Veggie Beet Burgers – These juicy, savory, and vibrant veggie burgers are easy to prepare and are made primarily with shredded beets, protein-rich lentils, and flavored with warm and savory spices.
- Savory Brown Rice Veggie Burgers – These Savory Brown Rice Veggie Burgers are satisfying and absolutely delicious, a simple and healthy recipe made with whole food ingredients! These flavorful burgers are made with pre-cooked brown rice, sautéed mushrooms and onions, black beans, and flavorful herbs and spices.
- Lentil and Green Pea Veggie Burgers – These Lentil and Green Pea Veggie Burgers are full of garden fresh flavors from the green peas and cilantro, hearty and savory from the lentils and tamari, full of warm flavors from the spices, with the option for a little spicy kick!
Black Bean and Mushroom Veggie Burgers
These mouth-watering veggie burgers are savory and flavorful, with nutrients that will leave you feeling satisfied and energized!
Servings: 7 Patties
Equipment
- 1 Small bowl
- 1 food processor (optional, but major time saver!)
- 1 Large skillet
- 1 Large bowl
Ingredients
Mushroom mix
- 2 tsp avocado oil
- 8 oz mushrooms, finely chopped
- ½ of a red onion, finely chopped
- 3 Tbsp Liquid Aminos or Tamari or sub Soy Sauce
- 6 cloves garlic minced
Flaxseed mixture
- 3 Tbsp flaxseed meal not whole seeds
- ¼ cup cold water
Beans + Spices
- 2 – 15 oz cans of black beans drained and rinsed
- 1-2 cups bread crumbs as needed
- ½ cup walnuts minced
- 1 Tbsp nutritional yeast
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 Tbsp cumin powder
- 1 Tbsp Italian seasoning
- ¼ cup parsley or cilantro minced
Instructions
- In a small bowl, mix 3 Tbsp of flaxseed meal with ¼ cup cold water and let sit while preparing everything else.
- Finely chop mushrooms, onions, and mince garlic. If you have a food processor, this is very handy for saving time.
- Line a baking sheet with parchment paper and preheat oven to 375° F (if cooking right away).
- Heat large skillet on medium heat with 2 tsp avocado oil. Once hot, add onions and mushrooms. Sauté, stirring occasionally, until the mushrooms just begin to stick. Add 3 Tbsp Tamari and stir up any bits stuck to the pan. Stir in garlic and cook until moisture cooks off once again, then turn off heat and set pan aside.
- Meanwhile, in a large bowl, add 1 cup of breadcrumbs and everything else under "beans + spices". When mushroom mix has finished cooking, add that to the large bowl along with the flaxseed mixture. Use the food processor to pulse mixture or a potato masher (or even your hands) to mash and combine to desired consistency.
- Form patties with your hands. Consistency should be slightly tacky but not sticky. If too sticky, slowly add more breadcrumbs. Careful not to add too much breadcrumbs; if patties are crumbling then that means the mixture is too dry and they'll fall apart easily.
- When ready to bake, brush patties lightly with oil. Bake for 20-25 minutes on middle rack, carefully flipping after the first 15 minutes once they are slightly browned, careful not to over-cook!
- Once the second side is lightly browned, remove from oven and let rest for 10 minutes before handling. Assemble burgers on lightly toasted buns with toppings and condiments of choice. Enjoy!
Notes
- Veggie burgers will keep in the fridge in a well-sealing container for up to 5 days.
- If freezing, cook patties and freeze for up to 1-2 months.
I hope you loved these Black Bean and Mushroom Veggie Burgers as much as I do! If you made them, I’d love to hear what you thought! Leave a comment and a star rating below, your feedback helps other readers and your comments make my day! 🙂
