Vegan Black Bean Burgers Recipe
Update: I recently revisited this recipe to reshoot the previous photos and decided to revamp the recipe itself to be vegan and include mushrooms because why not. I love this version of my black bean burger and hope you love it all the same. Enjoy!
Original: I was never really a burger person when I ate meat. I loved Happy Meal burgers as a kid and that was about the extent of my affair with burgers. Once I went vegetarian I discovered veggie burgers and a new love was found. Even though you can make veggie burgers with anything you want, my favorite ones are made with black beans, hands down. They have a heartiness that lends beautifully to a burger and keep a patty shape well. I first made the burgers in this recipe 3 years ago for a friendsgiving in the form of sliders. If you want to know how good they really are, a drunk friend hugged me in near tears while eating one of them because he loved my burgers so much. It’s still the best compliment regarding my cooking I’ve ever received. Thanks Alex!
2 cans black beans
2 tbsp rice flour (sub for regular flour or cornstarch)
1 tbsp of a neutral or lightly flavored oil (I used avocado)
1 tsp Garlic Powder (can sub with 2 garlic cloves, sauteed)
1 tsp Onion Powder (can sub with 1/4 chopped onion, sauteed)
1 tsp Black Pepper
½ tsp Salt
½ tsp Smoked Paprika
½ tsp Cumin
½ tsp Sage
¼ tsp fresh chopped rosemary
¼ tsp Rancher’s Seasoning
½ tsp Turmeric
½ tsp Nutritional Yeast (optional)
For the Mushrooms
1 ½ cups chopped mushrooms
2 tbsp cooking white wine
¼ tsp salt
¼ tsp pepper
¼ tsp garlic
¼ tsp sage
¼ tsp fresh chopped rosemary
Drain your black beans completely. You want them to be dry before mashing them or your burgers will come out too mushy and not hold properly.
Once drained, transfer your black beans to a large bowl and mash. If you don’t have a potato masher on hand a fork will do. Leave some black beans whole, you don’t want mush.
Add your oil and mix until the oil is well incorporated. This will help bind your burgers together.
Add flour and seasonings and mix until well incorporated.
For the mushrooms, add your chopped mushrooms to an oiled pan on medium heat. Add the white wine and cook off for a minute. Add your seasonings and cook for about 10 minutes or until mushrooms are completely cooked through.
Add mushrooms to your black bean mix but do not add liquid from the pan. Mix until well incorporated.
Form your burger patties by taking a ball of the mix and shaping them into patties about 3 inches in diameter and ¼ inch thick. However, you can make the diameter bigger or smaller depending on your bread size. Keep the thickness thin though so it can cook thoroughly without drying out or becoming too much like mush.
Place your patties on a well-oiled pan and cook about 3-4 minutes on each side or until brown and crispy at medium heat.
Take your patties off the heat and serve on the bread of your liking with your favorite fixings. I chose red onion rings, tomatoes, romaine lettuce, and a homemade vegan kalamata aioli.