Black Bean and Mushroom Burgers

These black bean and mushroom burgers are filled with plenty of wholesome goodness, including flaxseed, black beans, toasted walnuts, oats, and cremini mushrooms. They’re topped with a homemade burger sauce and all your favorite fixins.

A black bean mushroom burger topped with onions, sauce, and purple leaves.

I have craved a veggie burger many times, only to be disappointed that the recipe called for ingredients to have been already roasted, such as a sweet potato, or cooked, such as brown rice; and then you need to let the patty sit in the fridge for half a day. So much for instant gratification! This veggie burger is meaty and hearty and can use ingredients right now from your pantry. The burger sauce is ridiculously good and can be mixed together while the burgers are cooking.–Pamela Salzman

Black Bean and Mushroom Burgers

  • Quick Glance
  • Quick Glance
  • 30 M
  • 45 M
  • Makes 6 to 8 burgers
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  • For the burgers
  • For the burger sauce
  • To serve


Make the burgers

In a small bowl, mix the ground flaxseeds and water, or egg, Worcestershire or miso, and vinegar and let sit at room temperature for 15 minutes.

In a food processor fitted with the metal blade, combine the walnuts, garlic powder, cumin, coriander, salt, and pepper and process until fine and crumbly, 30 to 90 seconds. Add the flax mixture, mushrooms, and oats. Pulse (do not puree) until a coarse mixture forms, about 1 minute more.

In a large bowl, dump the beans and quickly smash with a potato masher just until the mixture is coarse and lumpy with some whole beans. Add the walnut mixture and stir to combine.

Measure 1/2 cup of the bean mixture and form into a patty, then place on a plate. Repeat the procedure with the remaining bean mixture. The patties can be cooked immediately or refrigerated overnight, if you wish.

In a large skillet or griddle over medium-high heat, warm 2 tablespoons oil. Working in batches, if necessary, cook the patties until heated through and browned on the outside, 3 to 5 minutes per side. Repeat with remaining patties, adding more oil as needed.

Make the burger sauce

In a small bowl whisk together all the sauce ingredients.


Serve the burgers stacked on buns or lettuce leaves that you’ve slathered with sauce and desired accompaniments.

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Recipe Testers' Reviews

It's so nice to have a homemade veggie burger recipe that delivers the goods because store-bought ones never do. These burgers are full of flavor and the recipe is crafted in a way that allows for a lot of personalization of those flavors. Of course you can't go wrong with cumin, coriander and garlic. The basics: mushrooms, black beans, oats, combine to provide a solid foundation for the flavors of the recipe, and the "Big Mac" sauce adds a great contrast and tanginess. Also, you have so many topping options that everyone can personalize their own burger.

We sautéed leftover mushrooms and added some spicy giardiniera. Yum! As far as the recipe itself goes, the only issue was the size. A half cup of burger mix would have made probably 10 burgers, not six, so I added another ounce or so to each one and ended up with six nice sized burgers. One started to break apart when cooking but overall they held together nicely, so no real problem there. I used the ground flax seed version rather than egg. On day two, I felt the flavors had really marinated well and the burgers were even better. Definitely putting this recipe in the repertoire.

All the black bean burger recipes I've made previously have gone out the window after making this gem. Typically, the issue with black bean burger recipes is that they don't hold together well, and are usually relegated to becoming black bean crumbles in various dishes and salads. Not these babies. They hold together well and the half cup scoop of the mixture makes a nice size burger that doesn't shrink.

The 1/2 cup measuring cup made a nice sized patty, and after I pressed together six patties, there was about a third of the half cup mixture left, too small for a patty so I simply added to each of the patties just a little more. The recipe called for 2 to 3 minutes per side, I'd up that to 4 to 5 minutes per side, to give a nice crust on each. It yielded six nice size patties.

The sauce was very good, I used regular mayo. Topped with the special sauce (which resembles a Big Mac special sauce a whole lot) and a few other accompaniments, this burger is one I can't wait to make again, this time for a group.

I fried up some onion strings (messy but so good.) and assembled the burgers: toasted thin sandwich bread, smear of sauce, burger patty, cheese, onion strings, thin bread on top. Wasn't as high as the photo, because I didn't add the pickled onions. Next time I make them I'll add sliced avocado. All in all, an excellent recipe.


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