MUSHROOM AND BLACK BEAN BURGER
The Mushroom and Black Bean Burger is a hearty and flavour-packed vegan option that brings together savoury mushrooms, creamy black beans and wholesome breadcrumbs into a simple yet deeply satisfying patty. Enhanced with a splash of soy sauce and seasoned with garlic powder, this burger delivers umami-rich notes and balanced seasoning in every bite. Perfect for weeknight meals or weekend grilling, it’s high in fibre, completely dairy-free and can easily be made gluten-free with the right breadcrumbs. The sautéed mushrooms provide moisture and depth, while the black beans act as a sturdy base for a soft yet firm texture. This easy-to-prepare recipe is also ideal for meal prep and reheats beautifully. Serve it on a bun, in a lettuce wrap or over a salad for a nutritious and filling plant-based meal any day of the week.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Californian
PREPARATION/TECHNIQUES
Pan-Fry, Sauté, Prepared in Advance
OCCASION/HOLIDAY
Backyard BBQ, Casual Dinner, Picnic, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, High Fibre, Low Fat, Quick & Easy, Healthy
DISH TYPE
Hamburger
INGREDIENTS
- ¼ cup chopped mushrooms, sautéed
- ¼ cup canned black beans, drained and mashed
- 1 tbsp breadcrumbs (gluten-free if needed)
- ½ tsp soy sauce (use tamari for gluten-free)
- ¼ tsp garlic powder
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 128.9 kcal
- Fat: 5.1 g
- Saturated Fat: 0.8 g
- Carbohydrate: 16.1 g
- Sodium: 279.1 mg
- Protein: 5.4 g
- Iron: 1.7 mg
- Calcium: 35.4 mg
- Potassium: 274.5 mg
- Sugar: 0.9 g
- Fiber: 4.7 g
PREPARATION
- Sauté The Mushrooms: Heat a non-stick pan over medium heat and sauté the chopped mushrooms in a touch of oil or water for 4–5 minutes until softened and all moisture has evaporated. Allow to cool slightly.
- Mash The Beans: In a bowl, mash the black beans until they are mostly smooth, leaving a few small pieces for texture.
- Combine Ingredients: Add the sautéed mushrooms to the mashed beans along with breadcrumbs, soy sauce and garlic powder. Stir well to form a uniform mixture.
- Rest The Mixture: Let the mixture rest for 3–5 minutes so the breadcrumbs absorb excess moisture and help firm up the patty.
- Form The Patty: Shape the mixture into a burger patty using your hands. If it feels too soft, add a bit more breadcrumbs.
- Pan-Fry The Burger: Heat olive oil in a non-stick pan over medium heat. Gently place the patty in the pan and cook for 3–4 minutes on each side or until golden brown and heated through.
- Serve And Enjoy: Remove from the pan and serve hot in a bun, with salad or in a wrap.
PREP TIME
7 minutes
COOKING TIME
8 minutes
TIPS
- Dry Mushrooms Thoroughly: Ensure all moisture from the mushrooms is cooked off to prevent sogginess.
- Use Mashed Beans As Binder: Mash beans enough to act as glue to hold everything together.
- Rest Before Cooking: Letting the mix rest gives breadcrumbs time to absorb liquid, which makes shaping easier.
- Add Soy Sauce Gradually: Start with ½ tsp but adjust to taste if using low-sodium soy alternatives.
- Use A Spatula To Flip Gently: Handle the burger carefully to maintain its shape during cooking.
VARIATIONS
- Make It Spicy: Add a pinch of chilli flakes or 1/8 tsp cayenne pepper for heat.
- Add Fresh Herbs: Chopped parsley, coriander or thyme will add freshness and flavour.
- Boost Nutrition: Stir in a teaspoon of flaxseed meal or hemp seeds for extra fibre and protein.
- Cheesy Twist: Mix in 1 tbsp of nutritional yeast for a nutty, cheesy flavour.
- Gluten-Free Option: Use certified gluten-free breadcrumbs and tamari in place of regular soy sauce.
- Baking Alternative: Bake the patty at 180°C (350°F) for 20 minutes, flipping halfway.
PREPPING AND STORAGE
- Make In Advance: Prepare the burger mixture ahead of time and store it in the fridge for up to 24 hours before cooking.
- Refrigerate Leftovers: Store cooked patties in an airtight container in the fridge for up to 3 days.
- Freezing Uncooked Patties: Freeze shaped, uncooked patties between sheets of parchment paper in a sealed container for up to 1 month.
- Thawing Instructions: Defrost in the fridge overnight before pan-frying.
- Reheating Cooked Patties: Reheat gently in a pan over medium-low heat or in a 180°C oven for 10 minutes.