Vegan Mushroom Black Bean Burgers

Vegan mushroom black bean burgers that are packed with flavor. This veggie burger is hearty, nutritious and delicious. You have the option to bake or pan fry the patties and they hold well during cooking. Serve them with your favorite toppings!

Nutritious vegan burgers made with a base of mushrooms and black beans. These veggie burgers are packed with wholesome ingredients and will hold together during cooking. If you’re like me, you’ll want to double the recipe and keep some in the freezer for quick and easy meals for months Simply thaw the patties, cook them in a skillet (or bake them in the oven) and you have a nutritious vegan meal ready in less than 15 minutes.

Ingredients and Substitutions:

Sunflower seeds: Use raw or dry roasted sunflower seeds that are unsalted. If using raw sunflower seeds, make sure to roast them for the best flavor. You can use pumpkin seeds if preferred.
Flax seeds: To make a flax “egg”. This will add moisture to the patties and will help them hold together.
Olive oil: To sauté the onions, garlic and mushrooms. You can use a light-tasting oil, such as avocado oil if preferred.
Onions and garlic: For flavor.
Mushrooms: I recommend cremini mushrooms, which add a nutty flavor. White button mushrooms will also work.
Soy sauce: For umami.
Herbs and seasonings: Oregano, thyme, garlic powder and salt. You can also add pepper to taste.
Black beans: These, along with the mushrooms, make the base of the patties. They add protein and will help the patties hold together when processed.
Nutritional yeast: For a “cheesy” flavor, vitamin B12 and protein.
Bread crumbs: This will help absorb the moisture from the vegetables and bind the ingredients together.

How to Make Homemade Black Bean Mushroom Burgers:

Here are the steps that you need to make homemade vegan black bean mushroom burgers.

Roast the seeds
If using raw sunflower seeds, start by toasting the seeds. Preheat the oven to 325°F. Spread the seeds on a baking sheet and toast for 8 minutes or until lightly golden. Set aside.
Make a flax “egg”
Add your ground flax seeds in a small bowl with 4 tablespoons of water to make your flax egg. Stir together and let it thicken while you prepare the other ingredients.
Cook the vegetables
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant. Add the prepared mushrooms to the saucepan with the onions and garlic. Cook for another 5-8 minutes, stirring occasionally.
Add flavor
Add the soy sauce, salt, oregano, thyme and garlic powder. Cook for another 2-3 minutes. Turn off the heat and set aside.
Process the ingredients
In a food processor, add the toasted sunflower seeds, black beans, mushroom mixture, nutritional yeast, flax egg (flax and water mixture) and panko bread crumbs. Process until combined, leaving some texture from the black beans and seeds.
Form the patties + Cook
Form 6 patties and cook them using your preferred method.

Veggie Burger FAQ:

What’s the Best Method to Cook Veggie Burgers?

You can cook most veggie burgers in the oven or on the stove top. The best method will depend on the burger recipe and your own preference. It’s best to follow a recipe’s instructions as some will hold better using a specific method. Not all veggie burgers will hold well on the grill, so use caution with this method.

The stove-top method is my personal favorite as it’s quicker and results in a crispier, more flavorful burger. A non-stick pan or cast-iron skillet are best for this method to avoid sticking. A cast-iron skillet will result in crispier burgers, but has more risk or sticking depending on the recipe.

The oven has the benefit of being a hands-free cooking method. It does take longer and if you don’t use oil, you lose out on the crispy caramelized exterior that you get from the stove-top method.

How to Freeze Veggie Burgers?

You can store the uncooked patties in an airtight container in the fridge or freezer for future use. To prevent the patties from sticking together, separate each patty with a piece of parchment paper. Another option is to place the patties on a baking sheet lined with parchment paper. Place them in the freezer until just frozen, then transfer the patties to an airtight container or bag. You can defrost them in the fridge overnight or in the microwave before use.

How to Thaw Frozen Veggie Burgers

You can thaw frozen veggie burgers in the fridge overnight or in the microwave. I recommend thawing them first if the patties are thicker as you risk needing to cook them longer to get the center warm, while the exterior burns. For thinner patties, you can cook them without needing to thaw them first. It will just take a bit longer to cook.

More Vegan Burger Recipes:

Vegan Mushroom Black Bean Burgers

Course Main Course

Cuisine vegan

Prep Time 30

Cook Time 20

Total Time 50

Servings 6

Ingredients

3/4 cup sunflower seeds, raw or roasted, unsalted
2 tablespoons flax seeds, ground
1 tablespoon olive oil
1 cup yellow onions, finely diced
3 medium garlic cloves, minced
3 cups cremini mushrooms, diced into almond-sized pieces
1 tablespoon soy sauce, low-sodium
3/4 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/2 teaspoon garlic powder
1/2 teaspoon fine grain sea salt
1 can (540ml/19oz) black beans, rinsed and drained
1 tablespoon nutritional yeast
3/4 cup panko bread crumbs

Instructions

If using raw sunflower seeds, start by toasting the seeds. Preheat the oven to 325°F. Spread the seeds on a baking sheet and toast for 8 minutes or until lightly golden. Set aside.
Meanwhile, add your ground flax seeds in a small bowl with 4 tablespoons of water to make your flax egg. Stir together and let it thicken while you prepare the other ingredients.
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
Add the prepared mushrooms to the saucepan with the onions and garlic. Cook for another 5-8 minutes, stirring occasionally.
Add the soy sauce, salt, oregano, thyme and garlic powder. Cook for another 2-3 minutes. Turn off the heat and set aside.
In a food processor, add the toasted sunflower seeds, black beans, mushroom mixture, nutritional yeast, flax egg (flax and water mixture) and panko bread crumbs. Process until combined, leaving some texture from the black beans and seeds.
Form 6 patties and cook them using your preferred method.

Skillet Option

Heat 1 tablespoon of oil in a non-stick or cast-iron skillet, over medium heat. Gently place the patties on the skillet and cook for 5 minutes on each side or until the patties are lightly golden and crispy on the outside.

Baking Option

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the patties on the prepared baking sheet and bake 15 minutes. Remove from the oven, carefully flip the patties and bake for another 10 minutes until slightly crispy on the outside.

Notes

Serve each burger with a burger bun, condiments and vegetables of choice.

You can skip one step by using roasted sunflower seeds instead of raw seeds.

This recipe can be made with cremini mushrooms or white button mushrooms. Use your favorite!

You can store the uncooked patties in an airtight container in the fridge or freezer for future use. To prevent the patties from sticking together, separate each patty with a piece of parchment paper. Another option is to place the patties on a baking sheet lined with parchment paper. Place it in the freezer until just frozen, then transfer the patties to an airtight container or bag. You can defrost them in the fridge overnight or in the microwave before use.

If you make these mushroom black bean burgers, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Ramya says:

2021-06-03 at 6:37 am

Will be making this soon i love mushrooms soooooooooooooo much perfect for my snacks at home while i work on the computer and phone after this i will be taking a break from commenting on your recipes until my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya
- Nourished by Caroline says:
  
  2021-06-04 at 8:51 am
  
  Thank you Ramya, I hope you'll love the recipe!!
Kortneii MacKenzie says:

2021-06-07 at 6:26 pm

You left out the step of when to add in the flax egg. Eek I'm going to guess it's in the food processor when combining all the ingredients. Not in the mushroom mixture in the pan. Wish me luck I'm halfway there!
- Nourished by Caroline says:
  
  2021-06-08 at 9:00 am
  
  Sorry about that! Thank you for the heads-up, it's been added. And yes, you were right, it was in the food processor with the other ingredients. I hope you liked the recipe! :)
Diane says:

2021-10-13 at 4:39 pm

I seem to be missing something....flax egg? What is that? I added 2 tbsp of ground flax soaked in water. It doesn't say how many eggs. I'll add one to the mixture. I hope that's right.
- Nourished by Caroline says:
  
  2021-10-13 at 4:57 pm
  
  The flax egg is the ground flax and water mixture. There's no real egg in the recipe (though adding an egg shouldn't "ruin" the recipe). I'm so sorry that it wasn't clear, I'll add an extra note to the recipe. I hope you'll enjoy the burgers! :)