Black Bean Mushroom Burgers (Gluten Free)

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

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: black bean burgers, black bean mushroom burgers, gluten free veggie burgers

Servings:

Calories: 376kcal

Author: Christine Rooney

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

US Customary - Metric

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.

Notes

I do not recommend baking these veggie burgers as this dries them out.

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.

Nutrition