The Ultimate Bean & Mushroom Burger (Vegan + GF)

posted by Melissa Huggins September 10, 2017 20 Comments

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!

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 Bean & Mushroom Burger is hearty, meaty 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 do they cook?

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 the classic burger bun with vegan cheese, red onion, lettuce, tomato, pickles, mayo, ketchup, and mustard with a side of chips.

So, are you ready to give this Ultimate Veggie Burger a shot? Let’s do this!


* Click photo to Pin *

Long photo of Bean and Mushroom Burger.

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.

4.67 from 6 votes
The Ultimate Bean & Mushroom Burger
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

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)

Course: Entree
Recipe Type: Gluten-Free, oil-free option, Vegan
Servings: 8
Calories: 293 kcal
Author: Melissa Huggins
  • 2 1/2 tablespooons ground flaxseed + 5 tablespoons of water
  • 1 tablesppon olive oil (+ more for searing)
  • 1 small onion , finely diced (red or yellow)
  • 3 cloves garlic , minced
  • 12 ounces mushrooms , finely chopped (about 4 1/2 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)
  • 3/4 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 teaspoon liquid smoke
  • Salt and fresh cracked pepper , to taste
  • 3 tablespoons arrowroot powder
  1. In a small bowl, mix together the ground flax & water to make flax eggs. Set aside about 10 minutes. It will thicken up and become gel-like.

  2. 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 & liquid smoke. Combine really well & set aside. 

  3. In a large pan, heat the oil over medium heat. Sprinkle with salt. Sauté onion for 3-4 minutes, until translucent. Add garlic and sauté for 1-2 minutes.

  4. Add the mushrooms turn the heat up to medium-high. Sauté until they release their liquid. 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 & oregano. Sauté for 1-2 minutes. Remove from heat.

  5. Transfer the cooked mixture into the large bowl of previously mixed ingredients. Combine well, using hands if necessary. Add cracked pepper and taste to see if it needs any more seasoning. 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. 

  6. 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 1/2" disc. Smooth out sides and any cracks with your hands. Repeat until the mixture is gone. * I used 1/2 cup of mixture to form 1/2" thick patties to fit a 3.5" burger bun. 

* For Baking: Preheat oven to 375 degrees F
  1. 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:
  1. 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.

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

Recipe 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 1/2 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 flax seed, 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. 

* This article has great tips and tricks to keep your veggie burger from breaking apart. 



Nutrition Facts
The Ultimate Bean & Mushroom Burger
Amount Per Serving (1 Patty)
Calories 293 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 178mg 7%
Potassium 623mg 18%
Total Carbohydrates 46g 15%
Dietary Fiber 6g 24%
Sugars 2g
Protein 11g 22%
Vitamin A 0.6%
Vitamin C 3.2%
Calcium 7.4%
Iron 19.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Sandy September 28, 2017 at 11:25 am

These burgers are “The One”! We had them 2 nights in a row. First night with onion, lettuce, tomato, relish, mustard and mayo. Second night with sauteed onions & mushrooms, japalenos, tomato, lettuce and mashed avocado. Love, love , love!

Melissa Huggins September 28, 2017 at 12:14 pm

Hi, Sandy! I’m so happy to hear this! You’re the first to comment, so I was wondering if anyone made them yet. My family really loves them too. Sounds so good with the avocado, jalapeños and sauteéd onions and mushrooms. I must try that next time. Thank you for making them and sharing your feedback. 🙂

Rebecca October 10, 2017 at 11:07 am

These are the perfect burgers!!! Made the full batch using regular flour, since we’re not gluten free. Cooked half of the patties, and froze the other half for lunches. Heating them at work made my coworkers want the recipe too. Thanks for posting this!

Melissa Huggins October 13, 2017 at 2:38 pm

Thank you, Rebecca! Yay! I’m happy they turned out for you. I haven’t tried freezing them uncooked yet. I’m glad to know it works! Do you bake them at your job?

Lesley October 21, 2017 at 5:01 am

Will steel cut oats work? (I’m not an oatmeal eater so I don’t know the difference, but it’s what’s in the house)

Melissa Huggins October 22, 2017 at 4:48 pm

Hi Lesley, thank you for stopping by. Steel cut oats would be too hard for the recipe. I hope you’ll still give these a try 🙂

Angela W Broyles November 30, 2017 at 7:41 am

really good! i used eggs but they held together very well! also i added caramelized onions and roasted garlic

Melissa Huggins December 1, 2017 at 11:21 am

Hi Angela! Thank you for making them and sharing your feedback. I’m so glad they worked out for you. The caramelized onions and roasted garlic must’ve been wonderful! I’m totally drooling over here! Have a great weekend! 🙂

Tara February 7, 2018 at 11:47 am

I think you might have meant, 12 ounces or 1.5 cups of mushrooms not 4.5 cups! Good thing I was paying attention, lol. I used 3 T vital wheat gluten instead since I did not have arrowroot powder. These seem to bind excellent, not like other “dry and crumbly” veg burgers I’ve attempted. I haven’t cooked these up yet but the mixture tastes and looks amazing. Thanks!

Melissa Huggins February 7, 2018 at 12:11 pm

Hi Tara, I’m so happy they worked out for you. I’ve been meaning to test them out with vital wheat gluten.
Yes, I do mean 4.5 cups when the mushrooms are finely chopped. Did you measure that way? I will add that to the notes.
I’d love to hear how they turn out for you. Thanks for stopping by! 🙂

Roxanne February 15, 2018 at 9:18 pm

Please clarify if the recipe is intended to include 1 cup of cooked rice or 1 cup of uncooked rice that is then cooked before mixing with other ingredients.

Melissa Huggins February 15, 2018 at 10:13 pm

Hi Roxanne, the rice should be fully cooked before it’s mixed with the other ingredients. Thanks for stopping by 🙂

Melany March 7, 2018 at 10:39 pm

Thank you for this recipe! I’ve made them three times, and even my non-vegan family members liked them! I wish the consistency could be more “chewy,” but I’ll try experimenting a bit with substitutions and such. Great work!

Melissa Huggins March 9, 2018 at 7:39 pm

You’re welcome! I’m so happy you like it. For a chewier texture, you can try vital wheat gluten, but then it’s not GF. You can also try adding extra walnuts. Let me know if you find something that works and I’ll add it to the note section. Have a great weekend! 🙂

Kate Mcmahon March 22, 2018 at 10:20 pm

Hello I made these last night they tasted amazing but fell apart a bit. The only things I did differently was I I used dried beans not tinned (soaked and cooked) and I halved the quantity. Any idea where I might have gone wrong?

Melissa Huggins March 23, 2018 at 8:40 pm

Hi Kate, thank you for making them and sharing your feedback. I haven’t made this with cooked beans. The one difference is the brine that the canned are in (a.k.a aquafaba). This helps with binding. I drain the beans but don’t rinse them. This could be why things are different. I can’t think of any other reason why it would happen. Was the mixture wet when it came out of the fridge/freezer?

Kate March 23, 2018 at 8:44 pm

No it was quite dry but seemed to hold together well enough until I cooked them. I did wonder if it might be an aquaflaba type effect.. Thankyou for your reply, I will make them again with tinned beans. 😁

Melissa Huggins March 23, 2018 at 9:03 pm

Hmmm…so strange. It might be the lack of aquafaba. You may have done all this, but just in case..Pack them good when forming the patties. If you cook them on stovetop, make sure the oil is hot before putting them on it, and let it really sear before flipping. If it sticks, it’s not ready. Also, let them cool for 5-10 minutes before handling. I hope they turn out for you next time. I’d love to hear how it goes. Have a great weekend 🙂

Judi May 14, 2018 at 10:27 pm

These look good. From reading comments can I use brown rice to give them more texture? Looking forward to trying them.

Melissa Huggins May 14, 2018 at 11:46 pm

Hi Judi, I haven’t tried them with brown rice, but it should work fine. I would buy the short-grain though. I’d love to hear how they turn out for you. Thanks for stopping by 🙂


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