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Black Bean & Mushroom Burgers_03

Healthy Black Bean & Mushroom Burger

Marisa Marques
Easy, High Protein & Delicious!
These wholesome Black Bean & Mushroom Burgers are full of plant-based protein, bold umami flavour, and satisfying texture. Perfect for BBQs, picnics or quick dinners—they’re gluten-free, oil-free, and made with simple, nourishing ingredients like oats, miso and sun-dried tomatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 people
Calories 230 kcal

Equipment

  • 1 blender
  • 1 Oven tray

Ingredients
  

  • 2/3 cup oats use rolled or jumbo oats
  • 2 g dried porcini mushrooms
  • 1 medium red onion
  • 3 garlic cloves
  • 150 g mixed fresh mushrooms
  • 1/2 cup cooked black beans rinsed and drained if canned
  • 8–10 g sun-dried tomatoes
  • 2 tbsp ground flaxseed for binding
  • 1 tsp balsamic vinegar
  • 1/2 cup walnuts
  • 1 tbsp tomato purée
  • 1 tbsp miso paste
  • 1 tbsp tamari or soy sauce tamari for gluten-free
  • 1/4 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano

Instructions
 

  • Make the Oat & Porcini Flour
    Add the oats and dried porcini mushrooms to a food processor. Blend until you get a coarse flour. This will help bind the burgers and bring lots of earthy flavour.
  • Add the Veggies
    Roughly chop the red onion and mushrooms, then add them to the food processor along with all the remaining ingredients.
  • Blend It Up
    Blend everything into a thick, consistent paste. Depending on your blender, you might need to stop a few times to scrape down the sides with a silicone spatula. You want the mixture to be blended but not completely smooth — some texture is nice!
  • Chill the Mixture
    Transfer the mushroom and bean mixture to a container or plate and pop it in the fridge for about 30 minutes. This helps it firm up and makes it easier to shape. In the meantime, line a baking tray with parchment paper.
  • Shape the Patties
    Preheat your oven to 180°C (355°F), fan on.Divide the chilled mixture into 4 to 6 portions. Use your hands to shape each portion into a burger patty. Alternatively, you can scoop the mixture straight onto the tray and flatten each one with the bottom of a glass.
  • Bake & Serve
    Bake the patties for 25–35 minutes, or until the outside is crispy and golden brown while the inside stays soft.Serve however you like — in a salad, on a grilled mushroom, or my favourite way: tucked inside my homemade Whole Wheat Bread Rolls with oil-free Tofu Mayonnaise, crisp lettuce, a juicy tomato slice, and tangy pickles. Enjoy!

Notes

  • If your onion is on the bigger side, you might need to add a little extra oats to help the mixture hold its shape. Just enough to get a firm, shapeable consistency.
  • Let the mixture rest in the fridge for at least 30 minutes. This helps it firm up and makes shaping much easier.
  • Cooking on a BBQ? Lightly brush the burgers with a bit of oil before placing them on a hot grill to prevent sticking and help them hold together.
Keyword Bean Burger, Healthy, plant base, Protein Pack