Easy to make Vegan Black Bean Burgers with Mushrooms are bound to be a hit with veggie and meat lovers! Make ahead or use the same day. Perfect veggie burgers for summer or anytime!
When making a vegan burger we wanted to make sure it would meet expectations. We wanted it to taste good, look good, and please meat eaters because after all the more who drop meat, the better. This recipe makes 3 large burgers, think quarter pounder size. You can easily make this into 4-5 burgers or even 8 sliders.
We love a good black bean burger, but we wanted that stiff texture for those who are used to eating a beef burger and that’s were the mushroom burger comes in – it gives it that meatiness. For a binder, we chose brown rice and vital wheat gluten so these burgers can be grilled without falling apart. Who’s ready to make veggie burgers?!
ingredients for vegan black bean burgers
- 1 1/2 cups black beans, drained and rinsed
- 1/2 cup brown rice, cooked
- 1 1/2 cup mushroom caps, chopped
- 1/2 cup onion, thickly sliced
- 1/2 cup vital wheat gluten
- 1/4 cup vegan mayo
- 1/2 teaspoon garlic
- 1 teaspoon liquid aminos or coconut aminos
- 1 tablespoon worcestershire sauce
How to make vegan black bean burgers
First, we need to dry out the beans and mushrooms, they have a lot of moisture and we need to remove that.
Preheat your oven to 400 degrees F.
Place the black beans, mushrooms, and 1/2 cup onion onto a parchment-lined baking sheet and roast for 20 minutes.
Once they are done allow them to cool before handling.
Process the brown rice, mushrooms, onions, with remaining ingredients (not beans) in a food processor about 10-15 times.
Add in the beans and process another 10-15 times, until a dough forms, careful to not overprocess.
Use a burger press to form the patties, this helps them stay together. Form the mixture into a ball and then press.
Refrigerate patties for a half hour.
Remove the veggie burgers from the fridge and bake in a 350 degree F preheated oven for 20 minutes. It will cook the burger inside and darken the burger, but not sear it.
When the burgers are done baking add them to a cast iron skillet with a little cooking oil and sear the burgers for 3-5 minutes per side.
Top as desired and enjoy!
How do you make vegan burgers stick together?
We use brown rice and vital wheat gluten to bind the burgers together. The mayo, aminos, and worchestire sauce act as a liquid to bind with those starches.
What do you put on top of a veggie burger?
We like to top with vegan burger sauce, vegan cheese, sauteed onions, lettuce, and tomatoes. You could also add some roasted peppers and onions.
What do you eat with vegan black bean burgers?
Enjoy these plant burgers just like you would any other burger. Burgers and fries are always a winner! We also serve with roasted vegetables or macaroni salad.
tips and tricks
- Avoid the canned taste of beans by making the black beans at home, try our Pressure Cooker Black Beans.
- Only use the mushrooms caps, not the stems, as they are fibrous.
- Do not swap regular flour for the vital wheat gluten, this is a necessary binder and helps form a sturdy veggie burger.
- If you cannot use liquid soy aminos liquid coconut aminos is an excellent alternative.
- It’s important to let the patties rest and come together in the fridge and also cook in the oven.
- We highly recommend using a burger press as it helps form the burger and keep it together.
Vegan Black Bean Burgers with Mushrooms
Ingredients
- 1 1/2 cups black beans drained and rinsed
- 1/2 cup brown rice cooked
- 1 1/2 cup mushroom caps chopped
- 1/2 cup onion thickly sliced
- 1/2 cup vital wheat gluten
- 1/4 cup vegan mayo
- 1/2 teaspoon garlic
- 1 teaspoon liquid aminos or coconut aminos
- 1 tablespoon worcestershire sauce
Instructions
- Preheat your oven to 400 degrees F.
- Place the black beans, mushrooms, and 1/2 cup onion onto a parchment lined baking sheet and roast for 20 minutes. Once they are done allow them to cool before handling.
- Process the brown rice, mushrooms, onions, with remaining ingredients in a food processor until it comes together in a ball, but don't overprocess.
- Use a burger press to form the patties, this helps them stay together. Form the mixture into a ball and then press.
- Refrigerate the patties for a half hour.
- Remove the veggie burgers from the fridge and bake in a 350 degree F preheated oven for 20 minutes. This will cook the burgers inside and darken the burgers, but not sear them.
- Once the burgers are finished baking place them on a hot cast iron skillet with a little cooking oil and sear the burgers for 3-5 minutes per side.
- Top burgers as desired and enjoy!
Notes
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
YUMMY!!! Of all the vegan burgers I have tried, and enjoyed (with chickpeas, quinoa, mushrooms, nuts, kale, spinach) .. THIS one is by far the closest thing to a real hamburger! I always eat my burgers as a patty (no bun, sometimes with Dijon mustard .. or even plain). This one is definitely a make again! Needs time to roast some items(20min) and refrigerator time (1/2 hr) .. but well worth it!
So happy you enjoyed as much as we do! We agree the prep work is so worth the reward of a delicious vegan burger 🙂