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Open faced black bean mushroom burgers with red bell pepper rounds and sliced avocado.
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Black Bean Mushroom Burgers (Gluten Free)

These vegetarian gluten free Black Bean Mushroom Burgers are flavorful and vegetarian! They're made with roasted veggies and a chipotle mayo.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: black bean burgers, black bean mushroom burgers, gluten free veggie burgers
Servings: 4
Calories: 376kcal
Author: Christine Rooney


For The Burgers:

For The Chipotle Mayo:

  • 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


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 GF). Stir until combined.
  • Add 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. Italian seasoning, ½ tsp. 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.


  1. I do not recommend baking these veggie burgers as this dries them out.
  2. These burgers can be made on the grill in a cast iron skillet. Do not place the burgers directly on the grill grates as they will stick and fall apart. Add 1 Tbsp. of olive oil and cook for 6-8 minutes on both sides in the skillet on the grill.


Serving: 1 | Calories: 376kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 611mg | Potassium: 234mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2273IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 2mg