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    Home » All Recipes » Dinner

    The Ultimate Bean & Mushroom Burger

    September 10, 2017 By Melissa Huggins / 66 Comments

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    This Ultimate Bean & Mushroom Burger passes the test! It won't fall apart and it's hearty, satisfying, smoky & bursting with rich umami flavor!

    Bean and Mushroom Burger with onion, pickles and tomato on the side.

    You guys, I'm just about to hit my 2-year blogiversary and I still don't have a burger recipe on the blog yet (gasp!). Where are my priorities? Well today that's all going to change, and to celebrate, I have this Ulitmate Bean & Mushroom Burger to share with you.

    I think you're going to like it! Especially, if you're a mushroom lover like me. They create the perfect meaty texture for so many recipes. I've used them to replace beef for my Meatless Loaf and Vegan Mushroom Stroganoff. They are always a hit with my omnivore friends.

    We all know that a good veggie burger is hard to come by. We've all experienced the patty that's falling apart, dry as the desert, and just sad.

    Well, you don't have to worry about that here. This burger is hearty, juicy, and satisfying!

    Closeup photo of Bean and Mushroom Burger with catsup in the back.

    What makes this the ultimate veggie burger?

    This burger gets a nice meaty texture from the mushrooms. They also provide a nice amount of moisture to prevent the desert-like patty we want to avoid. I sauteéd them in onions and garlic to bring out their rich umami flavor.

    I smashed white beans into the mix to balance out the mushroom texture. It adds smoothness and helps hold the patties together too. Also, it adds a nice amount of protein and fiber for a satisfying meal.

    I added oats, ground walnuts, and short-grain rice to enhance the meaty texture, and absorb some extra moisture from the mushrooms. They add a nice bite to the patties and make them extra hearty.

    I really wanted a patty that had a classic, yet smoky & savory flavor, so I lightly seasoned the mixture with cumin, coriander, and oregano.

    To boost the deep smokiness and savory flavor, I added smoked paprika, liquid smoke, tamari and vegan Worcestershire sauce. Feel free to boost up the flavoring to your liking.

    Bean and Mushroom Burger with chips on the side.

    How to make a Mushroom Burger

    You do need to be gentle with the patties, but they won't fall apart on you. I prefer to sear them in the pan because I feel it really locks in the flavor while keeping the inside moist and the outside crisp.

    To perfectly sear them, heat up the oil in the pan and add the patties when the oil is hot and shimmering. You should hear the patty sizzle when it touches the pan.

    To test for readiness, you can splash one small droplet of water on the oil. If it sizzles, you are ready to roll! Make sure not to overcrowd your pan or the patties will steam and create moisture.

    The burger patty should be completely seared after 3 minutes. You'll know it's done because it will lift up easily with the spatula. If you flip too early, the patty will stick to the pan.

    Baking them is another option and also a bit healthier. Just be careful not to bake them too long. This will avoid them from drying out. They should be tender inside and lightly crisp & browned on the outside.

    * Tip: whether you're baking or searing, make sure to let the burger patties sit five minutes before handling. This will help them firm up a bit. 

    Now the fun part!

    Dress up your Bean and Mushroom Burger to your liking. I like a classic burger bun with vegan cheese, red onion, lettuce, tomato, pickles, mayo, ketchup, and mustard with a side of chips.

    More Mushroom Recipes to try

    • Portobello Vegan Fajitas
    • Vegan Stuffed Mushrooms
    • Instant Pot Mushroom Risotto
    • Vegan Spinach Mushroom Lasagna

    I’d love to hear from you

    If you make this Bean & Mushroom Burger, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    4.84 from 24 votes

    The Ultimate Bean & Mushroom Burger

    This Ultimate Bean & Mushroom Burger passes the test! It won't fall apart and it's hearty, satisfying, smoky & bursting with rich umami flavor! (Vegan & gluten-free)
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Entree
    Cuisine: Vegan
    Servings: 8
    Calories: 293kcal
    Author: Melissa Huggins

    Ingredients

    • 2 ½ tablespooons ground flaxseed + 5 tablespoons of water
    • 1 ½ tablespoons olive oil (+ more for searing)
    • 1 small onion , finely diced (red or yellow)
    • 3 cloves garlic , minced
    • 12 ounces mushrooms , finely chopped (about 4 ½ cups)
    • 1 teaspoon each of smoked paprika, cumin & oregano , more to taste
    • 14 ounce can white beans , drained well but not rinsed
    • 1 cup cooked rice (short grain is best)
    • ¾ cup walnuts coarsely ground (I pulse them in the food processor)
    • 1 cup gluten-free rolled oats
    • 2 tablespoons gluten-free tamari , low sodium (sub soy sauce)
    • 1 tablespoon vegan worcestershire sauce
    • 1 tablespoon tomato paste
    • 1 ½ teaspoons liquid smoke
    • Salt and fresh cracked pepper , to taste
    • 3 tablespoons arrowroot powder
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    Instructions

    • In a small bowl, mix together the ground flax and water to make flax eggs. Set aside about 10 minutes to thicken up and become gel-like.
    • In a large bowl, mash the drained beans with a fork or potato masher. Add the rice, walnuts, oats, arrowroot powder, prepared flax eggs, tomato paste, worcestershire sauce, tamari and liquid smoke. Combine really well and set aside. 
    • In a large pan, heat oil over medium heat. Add onion and sauté for 3-4 minutes, until translucent. Add garlic and sauté for 30-60 seconds until fragrant.
    • Add the mushrooms and turn the heat up to medium-high. Sauté until they release their liquid and brown. Cook liquid completely off or there will be too much moisture. About 6-7 minutes. Now turn the heat back to medium and add the paprika, cumin and oregano. Sauté for 30-60 seconds. Remove from heat.
    • Transfer the cooked mixture into the large bowl of previously mixed ingredients. Combine well, using hands if necessary. Add cracked pepper and taste and add more seasoning if needed. Place mixture uncovered in the freezer for 25 minutes or the fridge for 45 minutes or more. This helps firm it up and meld the flavors a bit. 
    • Form the mixture into individual patties, keeping the size of the burger buns in mind. Create a ball with the mixture and place on a large piece of parchment paper. Now flatten evenly with your hands to create a ½" disc. Smooth out sides and any cracks with your hands. Repeat until the mixture is gone. * I used ½ cup of mixture to form ½" thick patties to fit a 3.5" burger bun. 

    For Baking: Preheat oven to 375 degrees F

    • Line a large baking sheet with parchment paper. * Optional: lightly spray with cooking oil for a crisper surface. Place in the oven for 16-18 minutes until lightly browned. Flip halfway through. When finished, remove from oven and let them cool for 5 minutes before handling (to let them firm up a bit). At this point, you can eat them, refrigerate or freeze them. 

    For searing

    • Place 1-2 tablespoons of cooking oil in a large pan over medium heat. Make sure the oil is hot and shimmering before adding the uncooked patties (*The patties should sizzle when you place them on the pan). Don't overcrowd the pan or the patties will steam. Sear each side for about 3 minutes until crisp and brown. If you flip the patty to early, it will stick to the pan. It should lift up easier when the side is seared. Be gentle while flipping. Place them on a paper towel-lined plate and let them sit for 5 minutes to firm up. At this point, you can eat them, refrigerate or freeze them.

    To Assemble

    • Spead vegan mayo on the burger buns. Dress burger with vegan cheese, lettuce, sliced tomato, red onion, pickles, mustard, and ketchup. Enjoy! 

    Notes

    • Cleaning Mushrooms: Use a damp paper towel or a soft brush to clean each mushroom. You can lightly rinse the mushrooms with water, but don't soak them. Pat dry when done. Mushrooms are like sponges and will absorb a lot of water, so I prefer the dry method.
    • Sautéing Mushrooms: Mushrooms can produce a lot of water when heated. Use the largest pan you have to prevent overcrowding and steaming. Make sure it's nice and hot before adding the mushrooms to the onion. You should hear a little sizzle. Cook the mushrooms until they dry out a bit and release all their liquid. 
    • I pulsed the mushrooms a few times in the food processor to get them finely chopped and make life easier. Be careful not to over-process or they will be mushy. If you have a small processor, you may need to chop in two batches. 
    • If at any point you feel the mixture is too wet or hard to handle, just add some oats, breadcrumbs or another ½ tablespoon of arrowroot powder. Another option is to grind up a few tablespoons of oats and add as needed. You can always pop it in the freezer for another 10 minutes too. * Be very gentle when handling the patties. 
    • For easy flipping, use a thin and sturdy spatula. 
    • If you only have whole flaxseed, you can grind the seeds in a coffee grinder.
    • These patties will store in the fridge for 5-7 days or the freezer for 2-3 months. Wrap them individually in wax paper and store them in a Ziploc or airtight container. 
    • To reheat: Preheat your stove to 375 F. Place patties on a baking sheet and cook until heated through, flipping halfway. About 15-2o minutes. 
    • Cook & prep time will vary depending on which method you choose. * Prep time doesn't include chilling time. 

    Nutrition

    Serving: 1Patty | Calories: 293kcal | Carbohydrates: 46g | Protein: 11g | Fat: 6g | Sodium: 178mg | Potassium: 623mg | Fiber: 6g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 2.6mg | Calcium: 74mg | Iron: 3.5mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Liz

      December 06, 2022 at 8:38 pm

      5 stars
      OMG… this is the best bean burger I ate… I got 10 burgers out of this recipe. I also cooked 2 burgers in my air fryer and cooked the other 8 in the oven to freeze for later meals. Thanks so much for sharing this awesome recipe!!!!

      Reply
      • Melissa Huggins

        December 12, 2022 at 10:18 pm

        That is awesome Liz! Glad you enjoyed the vegan patties! 🙂

        Reply
    2. Gail

      March 01, 2022 at 2:43 pm

      Just made these burgers and want to let you know they were fabulous. First time ever making a bean burger that did not fall apart. Substituted cooked quinoa for the rice but followed everything else. Thanks!

      Reply
      • Melissa Huggins

        March 03, 2022 at 10:07 am

        Hi Gail! This is a wonderful review, thank you so much for sharing! Glad it worked out with the quinoa sub! 🙂

        Reply
    3. Jenny

      November 30, 2020 at 8:31 pm

      5 stars
      I made these last night and they were delicious! Even my 11-year-old son enjoyed them and he had another one for lunch today! Thank you!

      Reply
      • Support @ Vegan Huggs

        December 04, 2020 at 10:01 am

        Hi Jenny! We are so happy to hear that you both loved the recipe 🙂 Thanks so much for giving it a try!

        Reply
    4. suzi

      November 16, 2020 at 2:32 pm

      5 stars
      Fabulous recipe!! Had about a pound of shiitakes with a few chanterelles mixed in. Mixed it up as you said but subbed basmati for the brown rice, with some already made/leftover. Made 8 giant meaty burgers!! Mashed by hand but realized a bit of pulsing in the processor would benefit the texture. Totally did!! Will make this one again for sure. Thanks!!!

      Reply
      • Support @ Vegan Huggs

        November 20, 2020 at 7:22 am

        Hi Suzi! Thanks so much for giving the recipe a try, we are so happy that you loved it 🙂

        Reply
    5. Mary Ann Weber

      August 21, 2020 at 5:16 pm

      5 stars
      Wonderful, I'm not vegan but try to have meatless meals regularly and this gave me a good outline for a meatless burger. I did a quite a few subs to work with what I had on hand instead of running to the store; like more pulsed previously soaked almonds instead of walnuts and rice, smoked chipotle chili powder in lieu of liquid smoke. Bread crumbs to ensure not too wet was a great tip. I'll be making these again as they're so adaptable and much healthier than ground beef and taste awesome to boot!

      Reply
      • Melissa Huggins

        October 20, 2020 at 1:15 pm

        Yay! I'm so glad you enjoyed them. Thank you fr making them and sharing your modifications. 🙂

        Reply
    6. Mary Jane

      July 07, 2020 at 10:08 am

      Flaxseed does not agree with me.
      Can you suggest a substitute?

      Reply
      • Melissa Huggins

        July 07, 2020 at 10:13 am

        You can use any store-bought egg replacer or you can use 2 tablespoons of chickpea flour. It holds really well.

        Reply
        • Mary Jane

          July 07, 2020 at 10:25 am

          Thanks!
          Also, can you tell me how many patties the recipe makes?

        • Melissa Huggins

          July 07, 2020 at 11:29 am

          About 8-10 patties. They freeze well too 🙂

    7. Kay

      April 20, 2020 at 11:36 am

      How can I freeze these?

      Reply
      • Melissa Huggins

        June 09, 2020 at 2:05 pm

        You can freeze them after you've formed them into patties. Just freeze them on a tray first, then place them in Ziploc for 4-6 months.

        Reply
    8. Jenni

      March 05, 2020 at 12:33 am

      I'm new to plant based cooking and eating, and this is the first recipe I've tried for making burgers - they are AWESOME!!! They will be my go-to for burgers in future, I don't think I need to look any further. Thankyou so much!!

      Reply
      • Melissa Huggins

        March 28, 2020 at 9:54 am

        Hi Jenni, I'm so glad you liked them! Thank you so much! 🙂

        Reply
    9. Ashley Oliver

      February 22, 2020 at 7:41 pm

      5 stars
      Absolutely delicious recipe with no changes needed! I had mine with roasted broccoli on a bed of mashed potatoes.

      Reply
      • Melissa Huggins

        March 07, 2020 at 11:38 am

        Hi Ashley, I'm so glad you liked it. It sounds perfect with the broccoli and mashed potatoes. Thank you for giving it a try. 🙂

        Reply
      • Chahna

        February 09, 2021 at 4:48 pm

        5 stars
        Best veggie burger! I’ve tried so many that always fail but this recipe worked perfectly. I doubled the amount of paprika, oregano and cumin and used black beans instead of white. Also I used fresh beans instead of tinned which always helps and recommend if you are going through all the effort to make these.

        Reply
        • Support @ Vegan Huggs

          February 12, 2021 at 8:55 am

          Hi Chahna! We are so happy to hear that you love the recipe! Thanks so much for trying it out 🙂

    10. Jillian Fujita

      August 15, 2019 at 3:14 pm

      5 stars
      Best burger I’ve ever eaten!

      Reply
      • Melissa Huggins

        August 15, 2019 at 3:29 pm

        This is such a nice compliment! Thank you for giving them a try 🙂

        Reply
    11. Krystina

      May 31, 2019 at 11:14 am

      These burgers look amazing! I do have a question though. If I make the burgers tonight (uncooked) and wrap them individually in tinfoil, will they hold up for me to put on the grill the following day? Or should I cook them and then reheat on the grill?

      Reply
      • Melissa Huggins

        May 31, 2019 at 11:29 am

        Thank you so much! 😀 I haven’t tried grilling them yet. It should work if you’re super careful. I probably would sear them first the night before. This will hold them together nicely before grilling. I hope this helps. I’d love to hear how they turn out for you. 🌟

        Reply
    12. Cindy Raley

      May 26, 2019 at 5:11 pm

      Hi Melissa!

      I am going to make these tomorrow 🙂 .

      I have a dumb question haha. What type of white beans do you mean? Northern? Cannellini?

      Thank you! I will tag you after I make them.

      Have a fabulous weekend!

      Cindy~

      Reply
      • Melissa Huggins

        May 26, 2019 at 5:56 pm

        Hi Cindy, it’s not a dumb question at all. I should have specified. You can use any white beans, but I used cannellini beans. I usually have them on hand. I’d love to see you photos 😀Thanks for stopping by and have a beautiful weekend 🌟

        Reply
        • CindyRaley

          May 27, 2019 at 11:05 am

          Ok great, thank you!

          I always have pretty much every bean on had also haha 🙂

          I will use the cannellini and let you know how it turns out.

          Enjoy the rest of your weekend!

    13. Timaree

      April 20, 2019 at 8:12 pm

      These sound good but I can’t eat nuts. Pecans are not a sub for walnuts if you have a nut allergy. Would pumpkin seeds or sunflower seeds sub okay or would it be better to just skip the nuts? Also, 1 teaspoon of oregano - is it ground or leaves that you used?

      Reply
      • Melissa Huggins

        April 20, 2019 at 8:21 pm

        Hi Timaree, yes, seeds will work too. They are really just to add more texture/bite to the patty. I used dried oregano leaves (not powder). I'd love to hear how it turns out for you. Thank you for stopping by 🙂

        Reply
    14. Anne

      March 27, 2019 at 4:13 am

      Best veggie burger I have ever made. My picky 2.5 year old loved it, and even my husband (who isn’t vegan) said it was really really good. He dressed it with smashed avocado and a fried egg on top. They reheat up so well. Thank you for the great recipe.

      Reply
      • Melissa Huggins

        April 20, 2019 at 8:19 pm

        Hi Anne, sorry for the late reply. I'm so happy your family loved it! Thank you for making it 🙂

        Reply
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