Mushroom Veggie Burgers (Print View)
Hearty mushroom and black bean patties with spices, oats, and veggies for a satisfying meatless meal.
# What You'll Need:
→ Vegetables
01 - 9 oz cremini or button mushrooms, finely chopped
02 - 1 small red onion, finely diced
03 - 2 garlic cloves, minced
04 - 1 medium carrot, grated
05 - 1/2 red bell pepper, finely diced
→ Beans & Binders
06 - 1 can (14 oz) black beans, drained and rinsed
07 - 2/3 cup rolled oats
08 - 1 large egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested 5 min)
09 - 1/3 cup breadcrumbs
→ Spices & Seasonings
10 - 1 tbsp soy sauce
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 2 tbsp chopped fresh parsley
→ For Cooking
16 - 2 tbsp olive oil
→ Serving
17 - 4 burger buns
18 - Lettuce, tomato slices, pickles, cheese, sauces of choice
# How to Make:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, onion, garlic, carrot, and bell pepper. Sauté until vegetables are soft and moisture has evaporated, about 8 minutes. Let cool slightly.
02 - In a large bowl, mash the black beans with a fork or potato masher, leaving some texture for mouthfeel.
03 - Add the sautéed vegetables, oats, egg (or flax egg), breadcrumbs, soy sauce, smoked paprika, cumin, salt, pepper, and parsley to the beans. Mix until well combined.
04 - Let the mixture rest for 10 minutes so the oats and breadcrumbs absorb moisture fully.
05 - Divide the mixture into 4 equal portions and form into burger patties, pressing firmly to hold shape.
06 - Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Cook patties for 4–5 minutes per side, until golden brown and heated through.
07 - Serve on burger buns with your favorite toppings.
# Expert Suggestions:
01 -
- These burgers actually hold together when you bite them—no crumbling disasters
- The smoked paprika and mushrooms create this rich, savory depth that makes you forget theyre plant-based
02 -
- The resting step after mixing is not optional—it prevents your patties from falling apart in the pan
- Sautéing the vegetables first removes excess moisture so your burgers dont turn out mushy
- Dont make your patties too thick or the outside will burn before the inside heats through
03 -
- If your patties still feel too wet, add another tablespoon of breadcrumbs
- Chill the formed patties in the fridge for 15 minutes before cooking for extra insurance against crumbling