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Mushroom Black Bean Burgers (Veggie Burger)

There's no better summer food than a big juicy burger, right? These mushroom black bean burgers are the perfect option for Meatless Monday as they are vegetarian and even vegan. They are packed with umami flavors to make them more savory, like soy sauce, smokey spices, and mushrooms. 


Vegetarian burger with lots of sauce and avocado.


If you're looking for more ideas for Meatless Monday during summertime, I can definitely point you in the direction of one of my favorite pasta salads, namely zucchini and tomato healthy pasta salad. Another great option is this roasted cauliflower and chickpea salad, or an easy lo mein.


Why you’ll love this recipe


You will love this recipe if you're looking to reduce your intake of meat but still like the meaty flavor. They are also healthy and easy to make.


There are no funny ingredients so you don't have to worry about what they do to your body nor go to the trouble of finding these ingredients. 


You will also love it for its versatility. You can top these burgers in any way you want (see Expert tips) and they can transform into whatever it is you crave that day!


It is also delicious summer food, and summer makes us happy, right? Make sure you check out my other summer recipes too to ensure you have something for any summery occasion.




As I mentioned, no funny ingredients are needed for these mushroom black bean burgers. Let's see:


  • Oil: A necessity to make the burgers not stick to the pan and to cook the onions without burning them.
  • Yellow onion: One of my very favorite vegetables as they provide delicious umami and savory flavor.
  • Soy sauce: Soy sauce is a great vegan alternative to Worcestershire sauce which is also good for umami.
  • Chipotle pepper paste and smoked paprika: For heat and a smoky flavor. These black bean burgers are so soft that I wouldn't place them on a charcoal grill. They will most likely stick to the griddles and it will become a mess. To mimic the smoky charcoal flavor, we add chipotle peppers and smoked paprika.
  • Paprika powder: Additional flavor and color. 
  • Garlic powder: More umami! You can add 2 cloves of garlic at the last minute of cooking the onion if you prefer. 
  • Mushroom: My favorite vegan meat replacer! So flavorful and soaks up all the flavors you put into it. Hence why this mushroom lo mein works so well too. 
  • Black beans: To make the patties more sturdy and meaty. Black beans are very filling too, so you won't need to go hungry after eating these burgers!
  • Cashew nuts: Food-processed cashew nuts are also used to make the patties more sturdy and textural. They will soften in combination with the other ingredients but will provide more of a bite to the burger.
  • Breadcrumbs: Are used to combine everything together. It is a vegan egg replacer, so to speak. Other options include cornmeal or cooked quinoa or cooked rice. You can choose one or the other and it should be fine. 1 egg is good too, if it doesn't need to be vegan!
  • Herbs, salt, and pepper: More delicious flavoring. You can choose whatever herbs you like. I really like to use cilantro or thyme. I actually use my mushroom salt - just because I can.


Ingredients to make mushroom black bean burgers.


Step-by-step instructions


Start by heating a large skillet with 1 tablespoon of oil. On medium-high heat, sautée the diced yellow onion for 7 minutes or until slightly golden and translucent (1)


Add the soy sauce, chipotle pepper paste, smoked paprika, garlic powder, paprika powder, and diced mushroom (2). Sautée for another 5 minutes or until the mushroom has browned. Set aside to cool slightly (3) while doing the next steps.


Steps to make the burger patty dough.


In a food processor, pulse the black beans until a coarse bean texture (A). Do not turn it all to mush. Take the beans out and do the same with the cashew nuts (B), until coarsely chopped. 


Diptych of food processed black beans and cashew nuts.


In a large bowl, combine all the ingredients together (4-5). Shape into either 4 or 5 patties (6). They are quite filling, but making them smaller can make them less "tempting" as a big juicy burger can be. I like to shape them to the size of my burger buns and no more than ¾ inch thick. 


Heat an indoor grill pan or non-stick skillet to medium-high heat with 2 tablespoons of oil. You will need more oil for veggie burgers because they have less fat in them. Once hot, add the burger patties and cook for about 3 minutes on each side or until crusty (7-8).


Steps to fry the black bean burgers.




These burger patties can be stored in the refrigerator for up to 5 days. Keep them covered. When ready to reheat simply do the same as the first time you cooked them. 2 tablespoons of oil on an indoor grill or non-stick pan and 2-3 minutes on each side to warm it back up. 


Recipe FAQs

Are veggie burgers healthier than other burgers?

This will depend on what the veggie burgers are made of. In general, veggie burgers are higher in fiber, but usually also higher in sodium and saturated fat. Depending on what it is made of, it can be more nutritious than other veggie burgers.


This mushroom black bean burger contains black beans which are high in protein and fiber and mushrooms are low in calories but high in protein and fiber as well. Mushrooms are also high in vitamin B, riboflavin, and other important nutrients. 


Make sure you rinse the canned black beans well because they are stored in a ton of salt!


A bite taken out of a veggie black bean burger.


What holds black bean burgers together? The binders.

Traditionally, it is the egg that holds the burger together. So what we need is an egg replacer.


I use breadcrumbs to hold this black bean mash together, but you can also use cornmeal for a gluten-free option, or cooked quinoa or cooked rice. 


There's no problem in using an egg instead of the breadcrumbs either if you don't mind using it - just keep in mind that it is no longer vegan. 


The more pureed the black beans are, the better they will stick together too. But that will mean that the burger patty turns mushy so we want to avoid that. 


No matter what you choose, the texture will not be the same as a juicy beef burger. It will be softer with less of a bite, but still dense, tender, and moist.


One veggie burger close up.


What do you eat with bean burgers?

I definitely prefer to eat these bean burgers as a sandwich with vegetables and dressing.



And then there are the side dishes. French fries or zucchini fries are the most obvious choices. All sorts of potato dishes work great. However, I actually think these mushroom black bean burgers are enough on their own (as a sandwich), so you don't have to overthink sides.


If you eat the patties alone, I would definitely serve them with any kind of salad though. For example this strawberry arugula salad, grilled peach salad, or a herby tabbouleh.


Expert tips


Dry out the black beans

If you dry out the black beans before mixing them with the other ingredients, the chances for a mushy bean burger are even slimmer.


After you drain and rinse the beans, place them on a baking sheet and dry them in a 325℉ (160℃) oven for about 15 minutes.


Variations to spices

I really like this smokey and savory spice blend that I use in the recipe card. However, you can choose other spices to have variety in your burgers. For example:



8 piles of spices on a plate.

Spices for Arabic 7 Spice


Because you can alter the choice of toppings for these bean burger patties, you can get away with either of these flavors!

Variations to toppings

I was talking a bit about this in the What to serve with bean burgers? section above, but about the variations of spices, I can give my 2 cents on topping variations:


  • Middle Eastern: roasted eggplant or zucchini, spinach, pomegranate, and a mint sauce. 
  • Texmex: like I served these burgers (see recipe card). You could also add some baked beans or coleslaw!
  • Italian: Fresh tomatoes, arugula, and mozzarella on sourdough bread, with a garlic dressing and a thin spread of sun-dried tomato pesto or tomato jam.
  • Indian: Nestle the burger in a naan with raita and mango chutney and some fresh vegetables.
  • Chinese: A spicy Sichuan chili sauce, pan-fried zucchini and green onion in soy sauce, ginger and garlic, and fresh cilantro and mung bean sprouts. Served in a bao bun, perhaps!
  • Orange pepper: Keep it simple and autumnal with cranberry sauce and pan-fried mushrooms and onion. 
  • Jamaican: Thin slices of pineapple, grilled plantains, sautéed callaloo, and a spicy habanero, or scotch bonnet sauce on coco bread.


If you are now in the mindset of exploring more burger recipes, check out these 16 burger recipes for your summer party!


No matter how you choose to eat these mushroom black bean burgers - enjoy!


Black bean burger with sauce and avocado.


Did you like this recipe? Here are more recipes for your BBQ party:


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📖 Recipe

Vegetarian burger with lots of sauce and avocado.

Mushroom Black Bean Burgers (Veggie Burger)

Yield: 4-5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These mushroom black bean burgers are perfect for Meatless Monday, being both vegetarian and vegan. They are packed with umami flavors, like soy sauce, smokey spices, and mushrooms. 


  • 2-3 tablespoons oil, divided
  • 1 small yellow onion, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon chipotle pepper paste
  • 1 teaspoon paprika powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 cup diced mushroom (100 grams, I used cremini mushrooms)
  • 1 can of black beans, drained and rinsed* (13.5 ounces/380 grams can, 8 ounces/230 grams drained)
  • ½ cup food-processed cashew nuts (75 grams)
  • 3 tablespoons breadcrumbs (or cornmeal, cooked rice/quinoa)
  • 1 teaspoon fresh herbs, finely minced (e.g., basil, cilantro, thyme)
  • ¾ teaspoon salt (or mushroom salt, see below!)
  • ½ teaspoon freshly ground pepper


  1. In a large skillet, add 1 tablespoon of oil. On medium-high heat, sautée diced yellow onion for 7 minutes, or until translucent.
  2. Add the soy sauce, chipotle pepper paste, smoked paprika, garlic powder, paprika powder, and diced mushroom. Sautée for another 5 minutes or until mushroom has browned. If needed, add more oil. Set aside to cool.
  3. Coarsely process the black beans in a food processor. Take the black beans out and food process the cashew nuts until similar-sized pieces. Combine the beans and cashew nuts together with the mushroom mixture, and add the breadcrumbs, herbs, salt, and pepper.
  4. Shape into 4 patties** about ¾ inch thick and the size of your burger buns.
  5. Heat an indoor grill pan or non-stick skillet to medium-high heat with 2 tablespoons of oil***. Once hot, add the burger patties and cook for about 3 minutes on each side or until crusty.
  6. Serve with your favorite burger buns, burger sauce and toppings! On these photos I had lettuce, avocado, pickled red onion, pickled jalapeño, tortilla chips, vegan cheddar and a 50/50 vegan sour cream and salsa mixture.


* As an extra precaution to avoid mushy bean burgers, you can dry the drained and rinsed black beans in the oven for 15 minutes at 325℉ (160℃). I would also be very careful when pulsing the beans in the food processor, you can also just use a fork.

** Black beans are very filling, so you can make 5 patties from this recipe and it will still be filling - but not so "tempting" as big juicy burgers can look like.

*** Veggie burgers have less fat in them and can more easily stick to the pan, so make sure it is well-oiled and preferably non-stick.

Recipe mushroom salt

Nutrition Information:
Yield: 4 Serving Size: 1 burger
Amount Per Serving: Calories: 294Total Fat: 16.6gSaturated Fat: 2.7gTrans Fat: 0gCholesterol: 0mgSodium: 1049mgCarbohydrates: 28.9gFiber: 7.9gSugar: 3.8gProtein: 10.2g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Robert B

Sunday 11th of February 2024

Why not use dried black beans? 🙂 That way shouldn't need any binders or fillers. I made something like falafels using some old dried adzuki beans, mainly to get rid of them. I soaked them overnight, drained, and ground them up in a food processor with some onions, garlic, salt, and spices. One batch I forgot to add the cumin and was amazed how much those were like beef patties, especially when eaten cold. (they even kinda looked like beef) I found your site while searching how to make black bean veggie burgers because I figured dried mushrooms would give it the missing umami and black beans would give it color.

Stine Mari | Ginger with Spice

Sunday 11th of February 2024

Hi Robert. Dried black beans sound like a good idea. :) It's just not a common ingredient where I live so the canned versions are more easily accessible. When I get dried beans, I'll definitely be trying your version too. Thanks for sharing!


Sunday 21st of January 2024

The recipe looks great! Can these be frozen and made later?

Stine Mari | Ginger with Spice

Sunday 21st of January 2024

Thanks Sara! Yes, they can. Store them between parchment paper in ziplock bags and thaw in the refrigerator.


Thursday 18th of May 2023

This is an excellent recipe, not bland like many other black bean or bean combination burgers. The choice of spices is also excellent. I added ground cumin to the spice package which rounded out the chipotle pepper without softening the heat too much. When I've made other BB burger recipes I've had a problem with them being mushy or falling apart if they are too dry, so I think it is important as Stine Mari points out not to pulse them to too fine a paste and to dry them in the oven to remove some of the excess moisture. Then it may seem contrary to my last sentence, but I used shiitake mushrooms instead of crimini. They carry a bit more moisture when sautéed and tend to hold the burger mixture together better. Also prevent drying out and improve texture. Really god recipe, Stine Mari. Thank you.

Stine Mari | Ginger with Spice

Sunday 21st of May 2023

Hello Chris. Thank you so much for that elaborate feedback. I'm so glad you liked this burger!

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