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 all summer. 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.
Notes on the Recipe:
- Serve each patty with a burger bun, condiments and vegetables of choice. I love to serve these with lettuce, onions, tomatoes, sprouts, mustard and ketchup.
- 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!
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 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.
More Vegan Burger Recipes:
Vegan Mushroom Black Bean Burgers
- 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
- 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.
- 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.
- 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.
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!