These vegan mushroom black bean burgers are gluten-free and easy to make with simple ingredients. These delicious homemade veggie burgers are never mushy and they don't fall apart! Fry or air fry or grill on a grill pan.
❤️ Why you'll love this recipe
The two most common complaints about black bean burgers are
- they fall apart
- they're mushy
This recipe solves both of those issues. These mushroom black bean burgers hold together beautifully and they're not the least bit mushy.
This is an allergen-friendly burger recipe. These vegan burgers are dairy-free, gluten-free, and egg-free. They don't need fillers like bread crumbs or panko, and they don't rely on eggs as a binder.
The secret to making them? Finely chopped meaty mushrooms, slightly mashed black beans and a thin patty.
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.
- red onion: adds sweet and spicy flavour
- garlic: a fresh clove.
- mushrooms: I use cremini mushrooms (sometimes called baby bellas) to make these black bean burgers. They have a meaty texture and an earthy flavour, perfect for these homemade veggie burgers.
- fresh thyme leaves
- tamari: to keep this recipe gluten-free. You can use soy sauce if you don't need it to be free of gluten.
- canned black beans
- flour: use a gluten-free flour blend if necessary
- nutritional yeast: adds a delicious umami flavour to these veggie burgers.
🔪 Instructions
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
Start by combining the ingredients for Lemon Aioli, if you plan to use it (and why wouldn't you? It's perfect with these burgers!)
Next, prepare the vegetables. Finely chop the red onion, mince the garlic and finely chop the mushrooms. Using a food processor works best for the mushrooms as it's difficult to chop them finely enough. If the pieces are too big, the burgers won't hold together.
Heat the oil in a skillet, sauté the onions, then add the garlic and mushrooms. Cook the mushrooms until all the moisture has been released.
Now add the black beans to the mixture. Use a potato masher to gently mash the beans. Don't overmash, as you don't want the burgers to be mushy.
Add the flour and nutritional yeast to the mixture, stirring well to incorporate them.
Remove from the heat, divide the mixture into six and form thin patties, no thicker than ¾ inch.
Now these are ready to fry or air fry. To fry, add the remaining 3 tablespoons of oil to a skillet. When hot, add the burgers and cook for 3 to 5 minutes per side or until cooked through and crispy on the outside. Air fry the burgers for 3 - 4 minutes per side at 390°F. after spraying them lightly with oil.
🔁 Possible Variations
Spice them up! I like to add paprika, either regular (1 teaspoon) or smoked (½ teaspoon).
If you love the heat from red pepper flakes, add ½ to 1 teaspoon to the mixture along with the flour and nutritional yeast.
👍🏼 Helpful Tips
- Adding salt to the red onions when you add them to the hot pan. Salt helps onions to cook down, release their liquid and begin to brown.
- Fresh garlic has the best flavour. Pre-processed garlic in a jar does not have the same potency or flavour as fresh cloves.
❓Reader's Questions about homemade black bean burgers
Many recipes use an egg as a binder. This recipe works perfectly when you chop the meaty mushrooms finely, cook them down until they've released their moisture and form the mixture into thin patties.
If the burgers are too thick, they tend to be mushy. You can always make a double burger! Alternate two burger patties with slices of tomato or red onions.
🍽 Serving Suggestions
Toast your favourite gluten-free burger bun and start stacking!
Add your favourite burger condiments. If you like ketchup, mustard and relish, go for those. I love these burgers with this simple Lemon Aioli recipe. Sometimes I make this Dairy-Free Avocado Crema instead.
Spread the bun with lemon aioli then add lettuce or arugula, one or two mushroom black bean burgers, sliced tomatoes, pickled red onions, avocado slices or chunky guacamole, or refrigerator pickled jalapeños. Add the top of the bun and secure it all together with a bamboo pick.
Serve these homemade veggie burgers with any of the following side dishes:
⏰ Storage Instructions
To store: Refrigerate leftover burgers promptly.
To reheat: Reheat in a skillet or in an air fryer for a few minutes on each side or until heated through.
Freeze them: Freeze uncooked patties on a parchment paper-lined baking sheet, then transfer them to an airtight container or resealable bag. Frozen black bean burgers will last up to 3 months or so.
🗒 More 30-minute meal ideas
When you make this recipe for black bean veggie burgers, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox.
Mushroom Black Bean Burgers
Ingredients
- 6 tablespoons olive oil, extra virgin, divided
- 1 large red onion, finely chopped
- ½ teaspoon sea salt
- 1 clove garlic, minced
- 3 cups cremini mushrooms, finely chopped in a food processor
- 1 tablespoon fresh thyme leaves
- 2 tablespoons tamari, (or soy sauce)
- 1 14 oz. can (410 ml) black beans, drained and rinsed
- ¼ cup gluten-free flour blend
- 1 tablespoon nutritional yeast
Instructions
- Heat 3 tablespoons oil in a skillet. Add finely diced red onion and sauté until softened, 4 to 5 minutes.
- Add garlic to the skillet and sauté for 1 minute.
- Add finely chopped mushrooms and thyme leaves to the skillet. Cook for 8-10 minutes or until the mushrooms have released all their liquid. If you undercook them, the burgers will be mushy.
- Stir in the drained and rinsed black beans and the tamari.
- Using a potato masher, roughly mash the beans, without overmashing.
- Stir in the flour and nutritional yeast (and extra seasoning like smoked paprika or dried red pepper flakes, if using.)
- Form the mixture into 6 patties, no thicker than ¾ inch thick. Place them on a parchment paper-lined baking sheet and chill in the fridge for ½ hour. Chilling will help the burgers to firm up.
- Heat remaining 3 tablespoons oil in a skillet over medium heat. Fry the burgers for 3 - 5 minutes per side or until completely cooked through and crispy on both sides. Alternatively, you can air fry the burgers for 3-4 minutes per side.
- Serve on a gluten-free bun with lemon aioli, lettuce, sliced of tomato, avocado, red onion or pickled red onions.
Notes
Nutrition
Adapted from Food Network Black Bean Burgers.
Elaine Nessman
Let me know if you have any questions!