These mushroom black bean burgers are packed full of aromatic Asian-inspired flavors and wonderfully crunchy textures, making them a hit with everyone – even those who would always choose a giant Angus burger over a lighter veggie burger any day.
Thanks to the hearty black beans, juicy mushrooms and meaty flavor in the soy sauce, these burgers are sure to win over any dedicated carnivore. You can tuck the vegan patties inside burger buns to mimic the classic dish or make things a little lighter by using a burger to top a salad or place it on one slice of bread next to a side of veggies for a nutritious open-faced sandwich meal.
If you’re following a gluten-free diet and want to make these burgers, make sure the oats and soy sauce you use are certified gluten-free.
This recipe makes four small mushroom black bean burgers, but you can easily decrease or increase the ingredients to make as few or as many burgers as you like. These burgers store really well, making them the perfect dish to prepare beforehand when you’ve got some spare time so you only need to quickly reheat them on busy weeknights.
To make the burgers up in advance, follow the recipe below and leave the burgers to cool down to room temperature before storing inside a Ziploc bag or air-tight container. The burgers will then keep well in the refrigerator for up to five days or in the freezer for up to six months. When you’re ready to eat, simply leave the burgers to defrost, if frozen, then cook them for 5 minutes each side in a dry frying pan over a medium heat. You can also warm the burgers back up in the microwave, but the outsides will be soft instead of crisp if you reheat them this way.
4 button mushrooms
1 cup black beans, cooked and drained
¼ cup oats (you can use gluten-free oats)
1 clove garlic, minced
2 tablespoons sesame seeds
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons vegetable oil
Roughly chop up the button mushrooms and add them into the bowl of your food processor, along with the back beans, oats and minced garlic.
Process the ingredients on a medium speed for 2-3 minutes, until everything is finely chopped up and mixed together.
Add the sesame seeds, soy sauce and sesame oil into the food processor and mix for another 2-3 minutes, until the ingredients are well combined. Use a spatula to scrape the insides of the bowl when necessary to make sure everything gets thoroughly mixed up.
When all the ingredients are combined, drizzle the vegetable oil into a large frying pan over a high heat.
Scoop the burger mixture out of the food processor and divide into four evenly-sized balls. Shape each of the balls into a patty and cook in the hot pan for around 5 minutes on each side, until the outsides are crispy and golden brown and the insides are piping hot.
Remove the burgers from the pan and place onto a piece of kitchen towel to get rid of excess oil before serving immediately whilst hot.