These are the BEST damn vegan burgers you will ever have! They’re made up of black beans, sautéd mushrooms and onions, and the perfect amount of spices. I made these for a small gathering at our place and they were such a hit (omnis and vegans loved it!). These burgers are perfect for the summer..not to mention healthy (gluten & oil free). I even share the best tips for grilling these patties in my recipe!
Can I make these ahead of time?
Yes! Just make the patties, cover them in foil or stick them in an air tight container, then stick them in the freezer. When you’re ready to cook them, you can either bake them, grill them, or pan fry them. I always prefer to bake them AND then grill them (depending on the weather). It ensures the BEST texture of the patties.
What kind of buns should I use?
I wanted to make this completely gluten free, so I used Schar’s gluten free Hamburger Buns. You can use any buns of your choice, just make sure they’re vegan (and gluten free). For that extra toasty flavor, toast up the inside of the hamburger buns before assembling the burger.
Do I need to use any flour?
Nope, no flour required. I just used bread crumbs instead – it adds more flavor and still is able to hold the mixture together. I love using Italian style bread crumbs for that extra flavor (just make sure they’re gluten free and vegan friendly), but any plant based bread crumbs will work for this recipe.
Are these burgers grill-able?
Yes! That’s why I love this recipe so much, because it works so well on the grill. The best way to grill these patties is to bake them first and let them cook through completely, then straight from the oven I put them on the grill. Why do we bake them first? If we add them straight to the grill first they will stick and burn since we are not adding any oil (if you are using oil then you can grill first). By baking them first, we are ensuring they won’t stick to the grill 🙂
What are some good toppings/fixins?
Any toppings of your choice really. Here are some of my favorites:
- vegan mayo
- smashed avocado spread
- primal kitchen ketchup
- sliced onions
- sliced tomatoes
- banana peppers or sweet peppers
- pickles
- spinach, lettuce, or arugula
- vegan cheese (homemade or store bought)
- caramelized onions
Looking for more comfort food favorites? Try these!
Vegan Meatball Subs
Vegan Lasagna Rollups
Vegan Creamy Cajun Pasta
Vegan Nachos
The BEST Vegan Mushroom Burger
Description
- 1 15 oz can black beans
- 1 cup mushrooms - chopped
- 1 onion - sliced
- 1/2 cup cooked brown rice
- 1/4 cup walnuts
- 2 tbsp flax + 1/4 cup water
- 1 tsp garlic powder
- 2 tbsp paprika
- 1.5 - 2 tsp salt
- 2 tsp cumin
- 1 cup gluten free bread crumbs
All else:
- Gluten free burger buns
- Burger toppings of choice
Ingredients
Instructions
-
Preheat the oven to 350º and line a baking sheet with TWO pieces or parchment paper
-
Combine 1/4 cup water & 2 tbsp of flax meal - mix well and set aside (this is our flax egg).
-
Transfer the black beans into a bowl and mash them completely using a potato masher or fork - set aside
-
In a sauté pan, add the sliced onions and mushrooms. Sauté until onions have slightly browned and mushrooms are fully cooked through.
-
Add walnuts to the food processor and pulse until the walnuts are thoroughly chopped - NOT into a fine powder.
-
To the food processor, add the brown rice, sautéed mushrooms/onions, garlic powder, paprika, and cumin powder. Set to high until there are no big pieces remaining - it doesn’t have to be completely smooth. Transfer to a big mixing bowl.
-
To the mushroom onion mixture, add the smashed beans, salt, and flax egg - mix well to combine.
-
Start adding a little bit of bread crumbs at a time and mix - do this until all the bread crumbs are incorporated into the mixture.
-
Take 1/2 cup of the mixture, roll into a ball, and shape into a burger patty. Place on baking sheet
-
Bake in the oven at 350 for 20 mins, flip them over and bake for an additional 15 minutes.
-
Assemble the burgers using all the fixings of your choice
No Comments