Mushroom Black Bean Burgers
Perfect for Meatless Mondays, these Mushroom Black Bean Burgers are so savory, filling with a soft inside and crispy crust. Tender black beans are combined with sautéd mushrooms and onions and tons of seasonings to make the best vegetarian black bean burgers. Serve all summer long with a glass of Fresh Strawberry Lemonade.
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Why This Recipe is So Good
Great for meal prep, these mushroom and bean burgers can last for several days in the fridge, and they freeze and reheat very well. Packed with protein and simple to make in a little over 30 minutes, these burgers are perfect for vegetarians and meat eaters alike.
Serve inside of lettuce cups or wraps, or crumbled up and served on salads for extra protein or alongside Creamy Sugar Free Coleslaw, Smashed Potatoes with Cheese, 4-Ingredient Macaroni Salad or Roasted Hatch Chile Baked Mac and Cheese.
Recipe Ingredients
- Cooked black beans: I cooked mine from scratch using an Instant Pot, but canned beans can be used if you are short on time.
- Sauté mushrooms and onions: Truly makes these bean burgers the best. The mushrooms and onions are cooked until they are soft and caramelized then they are gently pulsed with the rest of the black bean burger mixture. It gives these burgers so much flavor and it’s worth the extra time to sauté them.
- Seasonings: This blend of ground cumin, paprika, chili powder and cayenne pepper, gives these bean burgers a nice umami and savory flavor.
- Whisked egg, and flour: Used to bind all the ingredients together. Can use any flour of your choice.
How To Make Black Bean Burgers with Mushrooms and Onions
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Prep and cook beans
If you are using dry beans, start by picking out any bad ones and rinsing them very well. Cook over the stove for 2- 3 hours or in an Instant pot for 35 minutes on “High” with 3 cups of water. Allow the steam to naturally release then drain and set aside.
Sauté mushrooms and onions
In a large skillet set over medium heat, cook the sliced onions with butter and a pinch of salt until translucent. Add in the sliced mushrooms and continue cooking until they start to brown and the onions are soft and caramelized. Lastly, add in minced garlic, cooking until fragrant. Remove the skillet from the heat.
Make black bean burgers
In a food processor, add the cooked black beans (reserving ¼ cup ), and sauteed mushrooms and onions. Pulse for 30 seconds to mix everything together. Don’t blend the bean mixture too much, you want a chunky texture.
In a large bowl, mix together the bean mixture, the reserved beans, flour, a beaten egg, and spices until welll combined.
Pan fry burgers and serve
Wipe out the same skillet you cooked the mushrooms and onions, heat over medium heat with a drizzle of oil. Use a measuring cup or large spoon to measure out ¼ cup patties, transfer to the hot skillet. Fry each side for 3 – 4 minutes, until very golden brown. Transfer cooked burgers to a clean plate or wire rack. Repeat with remaining black bean mixture.
Serve these mushroom black bean burgers on toasted brioche burger buns with lettuce, tomato, red onion, and sliced cheddar cheese or American cheese. Enjoy!
Tips and Tricks
Make the black bean mixture up to 1 day in advance, covered in the fridge.
Cook the mushrooms until all of the water has released and they start to brown. This not only keeps the burgers firm but browning the mushrooms adds so much additional flavor.
Don’t over blend the burger mixture, it should be chunky for a better bite. Reserving some of the beans and cooked mushrooms and onions adds extra texture too.
If the burger mixture is too soft, chill it in the fridge for 30 – 40 minutes before pan frying. It will be easier to form patties if the mixture is cold.
Looking for More Vegetarian Recipes?
- Roasted Cauliflower Recipe
- Spinach and Artichoke Stuffed Shells
- Roasted Brussels Sprouts with Mushrooms
- Linguine with Kale and Red Cabbage
- Green Beans with Mushrooms
- West African Fried Plantains
- Creamy Garlic Mashed Potatoes with Heavy Cream
- Best Baked Mac and Cheese Recipe
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Easy Black Bean Burgers
Equipment
- Wire rack
Ingredients
- 3 cups black beans cooked, or 1 cup dried
- 4 tablespoons butter
- 1 large yellow onion or 2 small onions, thinly sliced
- 8 ounces mushrooms sliced
- 3 large cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons all-purpose flour
- 1 large egg beaten
- Ghee or vegetable oil for frying the burgers
Optional toppings:
- Hamburger buns
- Lettuce
- Sliced red onions
- Sliced tomatoes
- Sliced cheddar cheese or American cheese
Instructions
- If using dry beans, pick out any bad beans and rinse. Cook in an Instant pot on high pressure for 35 minutes, allowing the steam to release naturally. Or on the stove for 2 – 3 hours. Drain bean juice, and set aside.3 cups black beans
- On medium heat, cook the sliced onions in a large skillet with butter and ¼ teaspoon of salt. Cook until the onions are translucent, 7 minutes. Then add in the sliced mushrooms, stir occasionally. Cook until the onions are soft and caramelized and the mushrooms start to brown, 15 minutes.4 tablespoons butter, 1 large yellow onion, 8 ounces mushrooms
- Next, add in the minced garlic and cook for 2 minutes to deepen its flavor.3 large cloves garlic
- In a food processor, add the drained black beans (reserving ¼ cup), the sauted mushrooms and onions(reserve half), chili powder, ground cumin, cayenne pepper, ground paprika, 1 ½ teaspoon salt, black pepper, flour, and a beaten egg. Pulse the mixture for 30 seconds. You want the mixture to be chunky.2 teaspoons chili powder, 2 teaspoons ground cumin, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, 1 1/2 teaspoon salt, ½ teaspoon black pepper, 4 tablespoons all-purpose flour, 1 large egg
- Transfer mix the bean mixture to a large mixing bowl. Add in the reserved beans, mushrooms and onions stirring until combined.
- Heat ghee or vegetable oil in a large cast-iron skillet. Make ¼ cup-sized burgers, press them down gently and cook for 3 – 4 minutes per side, until they are very golden brown. Allow the black bean burgers to cool on a wire rack.Ghee or vegetable oil for frying the burgers
- Serve on hamburger buns with sliced cheese, lettuce, tomato, and red onion. Enjoy!
Notes
- Store leftover black bean burgers for 4 – 5 days in the fridge in an air tight container.
- Reheat in oven or covered in the oven until hot and heated through.
- Freeze: wrap individually in plastic wrap then store in freezer-safe containers for up to 2 months.
Tips and Tricks
- Make the black bean mixture up to 1 day in advance, covered in the fridge.
- Cook the mushrooms until all of the water has released and they start to brown. This not only keeps the burgers firm but browning the mushrooms adds so much additional flavor.
- Don’t over blend the burger mixture, it should be chunky for a better bite. Reserving some of the beans and cooked mushrooms and onions adds extra texture too.
- If the burger mixture is too soft, chill it in the fridge for 30 – 40 minutes before pan frying. It will be easier to form patties if the mixture is cold.
