Mushroom Veggie Burgers (Print Version)
Hearty mushroom and black bean patties with smoky spices, oats for binding, and sautéed vegetables—crispy outside, tender inside.
# What You 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 for vegan option: 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 (optional)
→ For Cooking
16 - 2 tbsp olive oil
→ Serving (optional)
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.
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.
05 - Divide the mixture into 4 equal portions and form into burger patties.
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 Tips:
01 -
- These burgers actually hold together, no crumbling mid bite because we learned the hard way that letting the mixture rest makes all the difference
- The combination of mushrooms and smoked paprika creates this deep savory flavor that even devoted meat eaters find themselves craving
- Everything comes together in under an hour and most of that is just hands off resting time while the oats work their magic
02 -
- That resting period is not optional, the oats need time to absorb moisture or your patties will crumble the second you try to flip them
- Do not crank the heat to high, medium heat allows the inside to cook through before the outside burns
- These freeze beautifully, make a double batch and you will thank yourself later on busy weeknights
03 -
- Use a kitchen scale if you have one, consistent patty size means even cooking
- Make a small indentation in the center of each patty before cooking, they will puff up and this keeps them flat
- Let cooked patties rest on a wire rack instead of paper towels so they stay crispy on all sides