This post may contain affiliate links which won’t change your price but will share some commission.
- Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
- Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
- Mushroom Pierogi “Uszka” for Borscht - December 3, 2022
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 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.
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.
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.
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:
- Horiatiki Salad with Golden Greek Pepperoncini
- Farfale Pasta Salad Mediterranean Style
- Summer Panzanella Salad with Garlic Butter Bread
- Greek Panzanella with Garlic Lemon Vinaigrette
- Perfect Detox Salad with Mayer Lemon Dressing
This post was originally published on May 18, 2016, and it was since updated to provide additional information.
Other Vegetarian Mushroom Recipes to Try
- Open Face Mushroom and Cheese Sandwich – Zapiekanka
- Truffled Butternut Squash and Mushrooms Soup
- Creamy Wilde Mushroom Sauce
- Mushroom Scallion Frittata with Parmesan Cheese
- Mushroom Pesto Toast
Mushroom Veggie Burger with Black Beans Recipe
- 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