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A black bean mushroom burger topped with onions, sauce, and purple leaves.
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5 / 3 votes

Black Bean and Mushroom Burger

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Mains
Cuisine: American
Servings: 6 to 8 burgers
Calories: 542

Ingredients

For the burgers

  • 1/4 cup ground flaxseeds mixed with 3 tablespoons room-temperature water or 1 large egg, lightly beaten
  • 1 1/2 tablespoons Worcestershire sauce or any color miso
  • 1 tablespoon apple cider vinegar or ketchup
  • 1 cup toasted walnuts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces cremini mushrooms, caps wiped clean and coarsely chopped
  • 2/3 cup old-fashioned rolled oats
  • 3 cups cooked black beans, or 2 (15-ounce | 425-g) cans, drained and rinsed
  • Unrefined, cold-pressed, extra-virgin olive oil or avocado oil, for cooking

For the burger sauce

  • 6 tablespoons store-bought or homemade mayonnaise or vegan mayonnaise
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon dill relish
  • 1 1/2 teaspoons yellow mustard
  • 1 small garlic clove, minced

To serve

  • 6 whole wheat hamburger buns or butter lettuce leaves, for serving
  • Grilled or pickled onions
  • Tomato
  • Avocado
  • Sautéed mushrooms
  • Regular or vegan cheese
  • Burger sauce
US - Metric

Instructions

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

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

Nutrition

Serving: 1burger plus 1 tbsp sauce | Calories: 542kcal | Carbohydrates: 55g | Protein: 18g | Fat: 30g | Saturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 722mg | Fiber: 14g | Sugar: 5g