Black Bean Mushroom Burgers
Bizarre seeing a healthy recipe on a dessert website, isn’t it? Well, the truth of the matter is that I do need to eat “regular” meals or else I would end up in a sugar coma. When I whip up something that I think is great, I want to share it with all of you. After all, I’m pretty certain you need more than dessert to survive as well, right? ;-) These “burgers” are full of flavor and deliciously hearty. Mushrooms and onions are sauteed with seasoning before being combined with the beans, which imparts much more flavor than I have found in more bland black bean burgers. This was also my first time making homemade bread crumbs (can you believe it?!) and I loved it! They were so much fresher than store-bought.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
You may remember that I made some other black bean burgers awhile back and might be curious as to my thoughts on the differences between them. Well, the most recent variation is much heartier and feels much more like an actual burger than the previous version. They shape into patties much more easily and have significantly more flavor. That said, they also take a bit more work and time to throw together. If you are looking at it from health perspective, there are probably less calories in the previous recipe. Either way, I love, love, love black bean burgers. I think they’re delicious and make for a great lunch that fills you up. Definitely try these, or both, and let me know what you think!
1 year ago: Lavash Crackers
2 years ago: Hearty Beef Stew
Black Bean Mushroom Burgers
Ingredients
- 1 Tablespoon canola oil, plus more for brushing
- 1 cup (160 g) finely chopped onion
- 8 ounces (226.8 g) cremini mushrooms, finely chopped
- 1 clove garlic, minced
- ½ teaspoon (0.5 teaspoon) cumin
- ½ teaspoon (0.5 teaspoon) smoked paprika
- 4 slices whole wheat sandwich bread, lightly toasted
- 15 ounce (425.24 g) can black beans, rinsed and drained
- 2 ounces (56.7 g) shredded cheddar cheese, (about ½ cup)
- Salt and freshly ground black pepper
- 4 English muffins, sandwich pockets, or hamburger buns, split and toasted
- Salsa and sour cream, for serving (optional)
Instructions
- 1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.
- 2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth - leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.
- 3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.
- 4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These were pretty good. I felt that they needed a bit of something though. I used a spicy relish on it, which might of been the something. They also did not hold together well. I have never made black bean burgers before so I don’t know if I did something wrong or it needed an egg?? I would try them again.
You have to have balance. Can’t be all sugar, all the time. We’ve made black bean sweet potato burgers that were really good. It’d be nice to try another variation.
love finding new veggie burger recipes! And mushrooms are a favourite ingredient in them. These sound great!
I made these last week and they were so delicious. I shared them with my readers also. Thanks for sharing.
So today I decided to give black bean burgers a try and decided against it because of the cost. Then I come across this while trying to decide what recipe of yours I’m going to try. I’m making these tomorrow for dinner for sure.
can i make the patties and leave them in the fridge overnight, then just cook for lunch? or would it be better if i cooked them immediately then just reheat on the stove the next day?
Hi Marina, You could do either, but I would probably just cook them all at once and then reheat as desired.
Just found and made these tonight and my otherwise picky boy LOVED them. Only problem is the were super crumbly. Any ideas on how to keep them together?
I’ve actually tried another black bean burger recipe since posting this one, and they stay together a little better: https://www.browneyedbaker.com/2011/06/15/veggie-bean-burger-sweet-potato-fries/
These are a new staple for us! We sub in whatever veggies we have on hand when we don’t have mushrooms, and sometimes throw in some homemade seitan for an extra kick. LOVE! Thanks for the great recipe!
I just made this recipe and I love it. I added some bacon and more spices and served the patties with some greek yogurt with lemon zest and chives. I cooked the patties in the oven and broiled them a bit so they were really crunchy.
I really want to make these, but I was wondering, can I make them without brushing the patties with olive oil (or any oil)? Or is it needed to keep the patties together?
Hi Audrey, It doesn’t help bind them, but it helps them not to stick to the pan.
Has anyone tried freezing these? I would love to have some on hand for family who aren’t meat eaters
So today I decided to give black bean burgers a try and decided against it because of the cost. Then I come across this while trying to decide what recipe of yours I’m going to try. I’m making these tomorrow for dinner for sure.
Just made these last night, and I have to say these were the best non-meat burgers I have ever had! I can’t wait for summer and barbecue season to make these for some outdoor grilling.
I just want to say thanks a ton for posting this recipe! I made these for the second time last night (first made them back in October), and they are amazing. I’m not a vegetarian, and my boyfriend is a meat lover, and we both really enjoyed them. They’re definitely going into my food repertoire.