These vegetarian gluten free Black Bean Mushroom Burgers are flavorful and vegetarian! They're made with roasted veggies and a chipotle mayo.
Black beans are a classic ingredient in vegetarian burgers and to celebrate my newfound appreciation for these things I concocted these Chipotle Black Bean Burgers. I now find myself craving them just as I do their meaty counterparts.
Truth be told, I have not always been the biggest fan of veggie burgers. I like the concept of a veggie burger because I love vegetables but was never able to find one that matched the flavor and texture of a beef burger.
And why would I choose a dry hockey puck patty of vegetables over a juicy and decadent cheeseburger, anyway? Then I realized that I needed to seek out a GOOD veggie burger.
Veggie burgers can not only be good, they can be downright delicious. Once I got over my burger snobbery and ventured out of my comfort zone I discovered the beauty of wild rice burgers, lentil burgers, and even tofu burgers.
These Black Bean Mushroom Burgers are my new fave!
Jump to:
- What Is A Veggie Burger?
- Are Veggie Burgers Healthy?
- How To Make Black Bean Mushroom Burgers
- How To Make Black Bean Burgers Moist
- How To Cook Chipotle Black Bean Burgers
- What To Serve With Veggie Burgers
- How To Make Chipotle Mayo
- Can You Freeze Cooked Veggie Burgers?
- How to Reheat The Burgers
- Black Bean Mushroom Burgers (Gluten Free)
What Is A Veggie Burger?
A veggie burger is a burger made with non-meat sources of protein, such as beans, nuts, legumes, or tofu. They are shaped like a regular meat burger patty, and you can similarly prepare them in any number of ways.
You can grill veggie burgers or cook them on the stove top, and they pair well with buns and your favorite condiments just like a classic beef burger recipe.
There really is no ‘one way’ to make veggie burgers, but the most important elements are the flavor and the texture. I experimented with a few ingredients until I found a totally satisfying combination.
Are Veggie Burgers Healthy?
In general, veggie burgers are very healthy, as they contain lots of wholesome ingredients and less fat than meat burgers.
Additionally, homemade veggie burgers are healthier than store-bought, processed ones, as they contain no fillers or artificial ingredients.
How To Make Black Bean Mushroom Burgers
A common complaint surrounding veggie burgers revolves around the texture or lack thereof. They are often dry and fall apart easily.
To combat those issues there are a few steps you can take to ensure that your burgers are moist and stay put on the bun while eating.
The first step is to roast the black beans and the mushrooms. Roasting the black beans helps to dry them out and gives the burgers a 'firmer' texture.
Roasting the mushrooms adds depth to the flavor of the burgers.
- Heat the oven to 400 degrees Fahrenheit.
- Drain and rinse a 15 oz. can of black beans. Lay the rinsed black beans out on a baking sheet.
- Chop 1 8 oz. package of button or cremini mushrooms into chunks. Place the chopped mushrooms on a separate baking sheet, drizzle with 1 Tbsp. of olive oil, and a pinch of salt and pepper.
- Place the pan of black beans and the pan of mushrooms into the oven and roast for 16 minutes. The beans should be fairly dry and split apart when roasted and the mushrooms softened and fragrant.
- Remove from the oven and set aside.
The next step is to put the 'veggies' in these veggie burgers. I went with broccoli and spinach for great flavor and nutrition.
- Peel 4 cloves and garlic and cut 1 small onion into chunks.
- Cut 1 cup of broccoli into florets.
- Place the broccoli, garlic, onion, and 1 cup of fresh spinach into a food processor. Pulse until combined.
- Scrape the veggie mixture into a large mixing bowl.
How To Make Black Bean Burgers Moist
Don't put the food processor away just yet!
- The next step is to pulse those roasted mushrooms. Place the mushrooms in the processor and pulse until they're minced. Scrape them into the bowl with the broccoli/spinach mixture.
- Now, place the roasted black beans into the food processor and pulse until they're minced. Place the beans into the mixing bowl with the other ingredients.
- Stir all of these ingredients together and add 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. Italian seasoning, ½ tsp. each of kosher salt and pepper, ¾ cup gluten free Panko breadcrumbs (use regular Panko breadcrumbs if not gluten free), and 1 egg yolk into the bowl. Stir all of these ingredients until completely combined.
How To Cook Chipotle Black Bean Burgers
The black bean and mushroom mixture should hold together when combined and can now be formed into patties. Simply form them into patties with your hands just as you would a regular burger.
This recipe makes 4-5 burgers (feel free to double if serving more people).
- The best way to actually cook these black bean and mushroom burgers is to fry them on the stove top. I find that a cast iron skillet works great for this task.
- Heat a large cast iron skillet to medium and add 1 Tbsp. or so of olive oil. Once the oil is hot (it's important that it's heated before adding burgers) place the burgers carefully into the pan.
- Fry the burgers for 6-8 minutes on the first side, flip, and fry for another 6-8 minutes on the second side. The burgers should caramelize on the outside and look 'charred' just like a regular burger. Feel free to add cheese to your veggie burgers.
Veggie burgers are more delicate than burgers made with meat so they may fall apart a bit when flipping. Simply use your spatula to re-form them.
What To Serve With Veggie Burgers
Once all the burgers are fried remove them from the skillet and get ready to serve!
I HIGHLY recommend serving these black bean and mushroom burgers with a sauce and some fresh veggies. My favorite sauce is a chipotle mayo – It’s so easy to make and adds tons of flavor!
How To Make Chipotle Mayo
- Simply combine ⅓ cup mayo, 2 Tbsp. chipotle in adobo sauce, 2 Tbsp. lemon juice, 1 tsp. sugar, and a pinch of salt.
- Stir until completely combined.
Spread a generous amount of the sauce on a toasted gluten free bun (use regular buns if not gluten free).
Place the cooked burger on top of the bun and garnish with veggies such as tomato slices, pepper slices, sliced avocado, greens, pickles or pickled veggies.
You can customize them however you like!
Love chipotle flavor? Don't miss these recipes!
- Chipotle Coleslaw
- Shredded Chipotle Chicken Tacos
- Cheesy Chipotle Rice Balls
- Chipotle Chicken Panini
- Spicy Thousand Island Dressing
- Chipotle Rachel Sandwich
Can You Freeze Cooked Veggie Burgers?
The great thing about homemade veggie burgers like this is that you can freeze them.
Once all the burgers are cooked, allow them to cool completely, then place them in heavy-duty plastic freezer bags, label with the date, and store for up to 3 months.
How to Reheat The Burgers
These black bean and mushroom burgers can be reheated in a skillet on the stove top.
Simply place them in a heated skillet and cook for 5 minutes per side. You can also microwave them for a few minutes until hot.
Are these veggie burgers more labor-intensive than a regular beef burger? Yes. Are they worth it? Yes. You get a depth of flavor that you don't get in beef burgers and they're super satisfying.
I'm personally glad to have embraced the art of the veggie burger.
Looking for more vegetarian meals? Don't miss these!
- Baked Eggplant Parmesan
- Kohlrabi Schnitzel
- Veggie Lasagna with Eggplant
- Roasted Vegetable Pasta Bake
- Quinoa Enchilada Casserole
- Artichoke Lemon Risotto
- One Pot Veggie Pasta
Love burgers? Check out these recipes!
- Juicy Lucy Burgers
- Blue Cheese Burgers
- Southwest Guacamole Burgers
- Air Fryer Turkey Burgers
- Grilled Jalapeno Sauce Burgers
Looking For More Veggie Burger Recipes? Don't Miss These!
White Bean Veggie Burgers
Vegan Seitan Burgers
Chickpea Falafel Burgers
Black Bean Mushroom Burgers (Gluten Free)
Ingredients
For The Burgers:
- 1 15 oz. can black beans
- 1 8 oz. package button or cremini mushrooms
- 4 cloves garlic
- 1 onion
- 1 cup broccoli florets
- 1 cup fresh spinach
- ¾ cup gluten free Panko breadcrumbs or regular Panko breadcrumbs if not gluten free
- 1 egg yolk
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. Italian seasoning
- ½ tsp. kosher salt
- ½ tsp. pepper
- 2-3 Tbsp. olive oil split
- 1 package gluten free buns or any buns if not gluten free
For The Chipotle Mayo:
- ⅓ cup mayo
- 2 Tbsp. chipotles in adobo
- 2 Tbsp. lemon juice
- 1 tsp. sugar
- pinch salt
- Additional toppings such as cheese, sliced veggies, or pickled veggies optional
Instructions
For The Burgers:
- Heat oven to 400 degrees Fahrenheit.
- Drain and rinse 1 15 oz. can of black beans. Place the drained beans on a baking sheet.
- Remove any excess dirt from 1 8 oz. package of button mushrooms with a dry towel. Cut the mushrooms into quarters. Place the mushrooms on a second baking sheet and drizzle with 1 Tbsp. or so of olive oil and a pinch of salt and pepper.
- Place both pans in the oven and roast for 16 minutes. Remove pans when done.
- Peel 4 cloves of garlic and cut 1 small or ½ large onion into chunks.
- Cut 1 cup of broccoli into florets and roughly chop 1 cup of spinach.
- Place the broccoli florets, spinach, garlic, and onions in a food processor. Pulse 8-10 times and transfer to a large mixing bowl.
- Place the roasted mushrooms into the food processor and pulse 8-10 times. Transfer to the mixing bowl with the veggies.
- Place the roasted beans in the food processor and pulse until broken down. Transfer the pulsed beans to the mixing bowl.
- Stir all of these ingredients together until combined. Add 1 egg yolk and ¾ cup gluten free Panko breadcrumbs (can use regular Panko breadcrumbs if not gluten free). Stir until combined.
- Add 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. Italian seasoning, ½ tsp. each of kosher salt and pepper. Mix together until totally combined.
- Form the mixture into patties using your hands. This mixture makes 4-5 burgers.
- Heat a cast iron skillet to slightly higher than medium. Add 1 Tbsp. olive oil to the pan. Once the oil is hot carefully place 2-4 of the burgers in the pan. Cook for 6-8 minutes on the first side, carefully flip over, and cook for another 6-8 minutes on the second side. (Feel free to add cheese if you want).
For The Chipotle Mayo:
- Combine ⅓ cup mayo, 2 minced chipotles in adobo sauce, 2 Tbsp. lemon juice, 1 tsp. sugar, and a pinch of salt in a small bowl. Stir until completely combined.
- Serve the burgers by spooning a generous amount of the sauce onto a toasted gluten free burger bun. Place the burger on top and finish with desired fresh veggies and/or cheese.
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