Mushroom Veggie Burger (with Black Beans)

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This Mushroom Veggie Burger (with Black Beans) is the best veggie burger recipe you can ever make. Healthy, easy and super delicious. The best part – it’s a homemade veggie burger that sticks together!

Mushroom Veggie Burger with black beans, topped with spinach and tomatoes on a bun

Mushroom Veggie Burger Made With Sautéed Mushrooms

One of my friends from work is a vegetarian and I recently told her that I want to make these veggie burgers. She looked at me stunned and said: “Edyta, you don’t make veggie burgers, you buy veggie burgers.” Hm… ..I think I’m up for that challenge.

Best veggie burger recipe with black beans, tomatoes and spinach

I found these beautiful portabella mushrooms and decided to give it a try. It took a few rounds to get this recipe for veggie burgers perfected, but I’m really happy with the result.

I put my own spin on it and I really liked it. Having been raised in Poland, (which by the way, my husband refers to as “a mushroom picking country”) I have my own way around mushrooms.

(You can read about “mushroom picking” traditions in Poland in my post where I shared a recipe for Sauerkraut and Mushrooms.)

Anyways, I always chose them sauteed with onions over the raw ones. And that’s exactly what I did here. I chopped some onions and sweat them in the olive oil, added chopped portabella and then let it cook for a while.

Portabello mushrooms

Black beans in coriander

Sautéed portabello mushrooms with onions on a pan

Important Tips to Make These Mushroom Veggie Burgers Stick Together

  • The important thing here is to cook the mushrooms until all the water is evaporated, and also have them cooled off completely before you start mixing with other ingredients.
  • Another important tip, that I find out recently, is that the beans need to be dried out, leaving no moisture. After you rinse your beans, spread them on a paper towel and pat them dry.

When combined with binding ingredients, these two tricks should make your veggie burgers stick together.

Stock of homemade veggie burgers on a white plate on white board, with spinach and tomatoes on a side

I made these beautiful vegetarian burgers over the weekend and took them for lunch to work the next day. I brought one for my vegetarian friend, who does not believe that one can make her own homemade veggie burgers, and she was super impressed.

She couldn’t believe that they stuck together so well and wanted to take a photo to show her husband. I think it is a pretty good endorsement.

Why These Mushroom Burgers With Black Beans Are So Good

So what’s so great about these burgers after all?

  • They are vegetarian. You can enjoy this summer BBQ staple (aka burger) without the meat.
  • They are healthy. Black Beans + Mushrooms = The Health Bomb!
  • They taste amazing. Parmesan cheese and parsley add a special Italian flavor.
  • They are super easy to make. You need only a few simple ingredients mixed together: portabella mushrooms, onions, black beans, eggs, parmesan cheese, bread crumbs and parsley.
  • They are impressive. They smell great, they taste great, but they also look great.
  • And the best part – they stick together!
  • Also, you can put some Romesco Sauce on top for some Spanish twist!

Do I need to say more? Make one or ten for yourself and let me know how you liked them.

What to Serve These Veggie Burgers With

If you wonder what this mushroom veggie burger could be served with, here are a couple of suggestions:

Mushroom burger with black beans on a bun with tomatoes on a side


This post was originally published on May 18, 2016, and it was since updated to provide additional information.

Other Vegetarian Mushroom Recipes to Try

Mushroom Black Bean Veggie Burger

Mushroom Veggie Burger with Black Beans Recipe

This Mushroom Veggie Burger (with Black Beans) recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!
4.80 from 10 votes
Print Pin Rate
Course: Main Course, Vegetarian
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 188kcal
Author: Edyta


  • 2 Portobello Mushrooms (or 4 cups), chopped
  • 1/2 yellow onion , chopped
  • 2 garlic cloves , chopped
  • 1 can (15 oz) Black Beans, rinsed and dried
  • 3/4 cup Grated Parmesan Cheese
  • 2 eggs , beaten
  • 1/2 cup Breadcrumbs
  • 2 tablespoon Parsley
  • Salt and pepper
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon of mixed seasoning (optional) (I used 21 Seasoning Salute from Trader Joe, but you can use any seasoning you like)
  • 1 tablespoon of olive oil , and more for brushing


  • In a sauté pan heat up the oil
  • Add chopped onions and cook until soften, about 2 minutes
  • Add garlic and cook for another minute
  • Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
  • Once mushrooms are cooked, remove from the heat and let them cool off
  • In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
  • In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
  • Add all the remaining ingredients and mix well
  • Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
  • Heat up flat griddle, brush it with olive oil
  • Place patties on a hot griddle and cook 2-3 minutes on each side
  • Serve with your favorite burger toppings


Nutrition Facts
Mushroom Veggie Burger with Black Beans Recipe
Amount Per Serving
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 98mg33%
Sodium 464mg20%
Potassium 298mg9%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 12g24%
Vitamin A 450IU9%
Vitamin C 4.7mg6%
Calcium 258mg26%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 188kcal | Carbohydrates: 14g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 464mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 4.7mg | Calcium: 258mg | Iron: 1.7mg
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  1. 5 stars
    Made thsee for dinner tonight — they were delicious!! I put them atop mixed greens instead of a bun & topped some with melted swiss & sliced avocado (since I saved SO many calories not eating a bun – lol.) I will absolutely make these again & often! Thanks!!

    1. Hi Jayme, yes you can freeze them. When thawing let them stay in a fridge for an hour or two and then heat them up in the oven. You can also place them under the broiler at the end to add crispiness. I hope it helps 🙂

  2. 5 stars
    Used this recipe to make veggie burgers for the first time. Never knew they could be this good!! Left out the cheese and used almond flour instead of bread crumbs. Delicious!

  3. Hey Edyta, I have a situation and need your suggestion.

    What would you use as a binder if this Patty were to be made for someone who doesn’t eat eggs?

    My mum’s a pure vegetarian and hence this question. I’ve been looking for a easy and simple simple recipe for a mushroom burger but can’t find one without eggs.

    Could you help?

    1. Hi Pravesh. I haven’t try to substitute eggs in this recipe so I am not sure how it would come out. Maybe chia seeds or flax seeds would work. Try googling the best substitute for eggs in the recipe.

    1. Hi, I have not tried any egg substitutes for this recipe so I cannot provide you with this information. You can try to use any substitutes that vegan recipes usually provide, however, I don’t know how the burger would hold.

  4. Delicious! My friends and husband (who doesn’t like mushrooms) each ate two! Recipe was easy to follow and make—I followed the tips (drying out the beans and letting the mushrooms cool down before mixing with other ingredients and it turned out perfectly.

    1. The calories calculation comes up automatically from the online calculators. I can read my nutrition disclaimer. But I’m glad you liked the burger.

  5. Hi. I used 2 flax eggs by combining 2 tablespoons of ground flax with 4.5 tablespoons of water and let it sit for 15 minutes. I also did not use bread crumbs. Instead I ground up oats and sunflower seeds. Came good 😉

  6. 5 stars
    Delicious! My vegetarian daughter couldn’t stop raving – or eating – these! I only had Italian seasoned panko for the breadcrumbs, but they actually worked very well! Thank you for the recipe. I will definitely make these again!

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