This Mushroom Veggie Burger (with Black Beans) is a fantastic homemade veggie burger: healthy, easy to make, flavorful, and—most importantly—stays together when cooked.
Mushroom Veggie Burger Made With Sautéed Mushrooms
A vegetarian friend once assumed I wouldn’t make my own veggie burgers, only buy them. I took that as a challenge and developed this recipe. Using sautéed portobello mushrooms gives the patties a deep, savory base that pairs beautifully with black beans and classic binding ingredients.
I prefer mushrooms sautéed with onions rather than raw, so I lightly sweat chopped onions in olive oil, add chopped portobello mushrooms, then cook until the mixture has released and evaporated its moisture. That concentrated mushroom flavor is a big part of what makes these burgers so appealing.
Having grown up in Poland, where mushroom foraging is a common tradition, I enjoy working with mushrooms and bringing out their best flavors through cooking. For this recipe, gently sautéing the mushrooms with garlic and onions gives a rich, meaty texture that pairs well with black beans and Italian-seasoned additions like Parmesan and parsley.
Important Tips to Make These Mushroom Veggie Burgers Stick Together
- Cook mushrooms until all released moisture has evaporated; excess liquid prevents proper binding. Allow mushrooms to cool completely before mixing.
- Dry the black beans thoroughly after rinsing. Spread them on a paper towel and pat dry so they don’t add unwanted moisture to the mixture.
Combine the cooled mushrooms and dry beans with binding ingredients (eggs, Parmesan, breadcrumbs, and seasonings) and you’ll get patties that hold together on the griddle and on the bun.
I made a batch over the weekend and brought one to that skeptical vegetarian coworker. She was impressed that they held together so well and asked to photograph them to show her husband—proof that a homemade veggie burger can look and taste great.
Why These Mushroom Burgers With Black Beans Are So Good
Here’s why this recipe stands out:
- They are vegetarian, so you can enjoy a classic burger without meat.
- They’re healthy: black beans and mushrooms are nutritious and satisfying.
- They taste great—Parmesan and parsley add a pleasant Italian note.
- They’re simple to prepare with a short ingredient list: portobello mushrooms, onion, black beans, eggs, Parmesan, breadcrumbs, and parsley.
- They look and smell impressive—perfect for casual dinners or summer barbecues.
- Most importantly, they stick together and grill nicely.
- For a different twist, try topping them with a sauce such as Romesco for a Spanish flavor.
Give them a try—make one or a batch and see how they turn out.
What to Serve These Veggie Burgers With
These mushroom and black bean patties pair nicely with fresh, summery sides. Some options that complement the burgers include:
- A bright Horiatiki (Greek) salad with pepperoncini
- Mediterranean-style farfalle pasta salad
- Summer panzanella with garlic-butter bread
- Greek panzanella with garlic-lemon vinaigrette
- A light detox salad with lemon dressing
This post was originally published on May 18, 2016, and has been updated to add more helpful information.
Other Vegetarian Mushroom Recipes to Try
- Open-face mushroom and cheese sandwich (Zapiekanka)
- Truffled butternut squash and mushroom soup
- Creamy wild mushroom sauce
- Mushroom and scallion frittata with Parmesan
- Mushroom pesto toasts
Mushroom Veggie Burger with Black Beans Recipe
Ingredients
- 2 Portobello Mushrooms (or 4 cups), chopped
- 1/2 yellow onion , chopped
- 2 garlic cloves , chopped
- 1 can (15 oz) Black Beans, rinsed and dried
- 3/4 cup Grated Parmesan Cheese
- 2 eggs , beaten
- 1/2 cup Breadcrumbs
- 2 tablespoon Parsley
- Salt and pepper
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon of mixed seasoning (optional) (I used 21 Seasoning Salute from Trader Joe, but you can use any seasoning you like)
- 1 tablespoon of olive oil , and more for brushing
Instructions
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In a sauté pan heat up the oil
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Add chopped onions and cook until soften, about 2 minutes
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Add garlic and cook for another minute
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Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
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Once mushrooms are cooked, remove from the heat and let them cool off
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In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
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In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
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Add all the remaining ingredients and mix well
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Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
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Heat up flat griddle, brush it with olive oil
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Place patties on a hot griddle and cook 2-3 minutes on each side
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Serve with your favorite burger toppings
Notes
Calories from Fat 72
Nutrition
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