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Black Bean & Mushroom Burgers

Veggie burgers are not something I ever crave or find at all exciting.  I tend to think of them as those frozen patties of unrecognizable vegetable mush - not exactly on par with a cheeseburger. My mom actually made these first and despite my reluctance she convinced me to try one. Deeelish!

Black Bean & Mushroom Burgers


6-8 burgers


2 tbl oil

1 yellow onion, diced

8oz mushrooms, stemmed and cleaned

3 cups cooked black beans (2 15oz cans), drained and rinsed

2 tsp cumin powder

2 tsp smoked paprika

2 tsp chili powder

2 tsp kosher salt

2 tsp cracked black pepper

½ cup oats

1 egg


6-8 burger buns

pickled red onion


Dijon mustard


Chop mushrooms into very small pieces – about the size of diced onion.  Heat oil in a large sauté pan, add onions and mushrooms, season with some salt, and cook until they have released their moisture (about 10 minutes).

Add oats to the bowl of a food processor and pulse a couple times.  Add half of the beans, the egg, cumin, paprika, chili powder, and salt.  Puree until everything comes together – it does not have to be perfectly smooth.

Combine the puree with the rest of the black beans and mushroom mixture in a large bowl and ma6sh together.

Heat oven to 400˚F and line a baking sheet with parchment. Form 6-8 patties and place on parchment – the mixture will probably be quite sticky so use two spoons and form patty right on the parchment.

Bake for 20 minutes, until slightly firm to the touch.  Let rest 5-10 minutes while you prep the buns and toppings.

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