These vegan black bean burgers are so delicious and hearty that my meat eating family are completely smitten. The rich flavour of the beans combined with the earthiness of the mushrooms means that even meat eaters feel satisfied after eating one of these.
Best of all they're a doddle to make and each burger has only 142 calories!
If you are like me, and trying to follow a more plant based diet a couple of times a week, add this recipe to your repertoire - you'll save some money too!
🥘 What are the ingredients?
These spicy bean mushroom burgers are made with just one can, so this dish is very economical to make. I've also used plain white mushrooms.
The rest of the ingredients in this dish are half an onion, finely chopped, a clove of garlic and a good handful of chopped coriander.
For flavour I've used chipotle paste, which give these burgers a wonderfully smokey taste with a bit of heat. If you can't get hold of the paste use a teaspoon of chilli powder and half a teaspoon of smoked paprika. I've also added half a teaspoon of black pepper, but no salt. I find that canned beans often have salt added when they are processed.
For binding, I use two tablespoons of flour. These burgers are quite delicate so when you empty the beans from the tin reserve 2 tablespoon of the bean juice, also known as aquafaba. The juice at the bottom of the tin will be thicker.
🔪 How to make the burgers
Chop the mushrooms and onions and dry fry over a medium heat, stirring, for a few minutes. The aim is to release some of the water from the raw vegetables so that the burgers stick together. Add the garlic for 1 minute.
Put the aquafaba in a bowl and whisk it until it's slightly bubbly.
Put the black beans in a large bowl with the pepper and chipotle paste. Use a fork or potato masher to break the beans up. You are not aiming for a puree as it's nice to have some texture.
Add the rest of the ingredients and mix well. If the mixture seems too wet add another tablespoon of flour.
Divide the mixture into four patties and lay on a tray of grease proof paper. I used crumpet moulds for ease, but it's easy to get a round shape. Refrigerate for at least 30 minutes to give them a chance to firm up.
Using a food processor
Cook the mushroom mixture first then simply put all of the ingredients into the food processor and pulse three times before dividing into patties.
⏲️ Cooking and serving the burgers.
When you are ready to cook, heat a tablespoon of oil in a frying pan over a medium heat and cook for 4 minutes before carefully turning over for a further 4 minutes.
Fill a toasted bun with your favourite accompaniments, some spicy relish or mayonnaise and enjoy.
I guarantee that even confirmed meat eaters will enjoy these burgers!
💭 Top Tips
However you make these it's important to rinse the canned beans in plenty of cold water to start with in a colander - but don't forget to reserve your aquafaba! Next, take a few sheets of kitchen paper and pat dry the beans to remove as much moisture as possible. You may prefer to line a baking sheet with kitchen paper and lay them out in a single layer then cover them with another layer. Please don't miss this bit out or you will find the burgers difficult to work with.
Instead of flour use dry breadcrumbs.
Use chestnut mushrooms for a deeper flavour or soak some porcini mushrooms in boiling water for 5 minutes then chop and add the cooked onions.
If you are not vegan you can use a beaten egg instead of the aquafaba.
I have frozen these before but I cook them first and then heat them in the oven as they become too wet when frozen.
🥗 Side dishes
📋 Vegan Black Bean Burgers
- 235 g black beans canned, pre drained weight 400g
- 2 tablespoon aquafaba from the can of beans
- 1 clove garlic finely chopped
- 1 teaspoon chipotle paste
- 10 g coriander chopped
- 100 g mushrooms rough chopped
- ½ teaspoon black pepper
- ½ onion finely chopped
- 2 tablespoon flour
- 1 tablespoon oil for frying
- Rinse the canned beans well in cold water then use kitchen paper to pat them dry.
- Whisk the aquafaba for 1 minute.
- Put all of the ingredients and the black beans into a food processor and pulse 3 times.
- Divide the mixture into 4 patties and place on grease proof paper in the fridge for at least 30 minutes to firm up.
- Heat the oil over a medium heat and fry for 4 minutes a side.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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Thanks so much Julia!
Thanks Nart. They're so filling and hearty and really satisfying.
Thanks Whitney. I'm so glad you like it.
This is such a perfect idea! So easy to make and so good!
The spice and flavor the chipotle add is amazing. Thanks for sharing!
Nart at Cooking with Nart
These burgers are healthy yet delicious. They're such a a great alternative when you crave all the unhealthy stuff!
I did try making black bean burgers once but they did not turn out well. Putting yours on my menu for next week!
This looks so delicious and yummy! I can't wait to try these!
Thanks Mimi. They are seriously good!
Thanks Susan. We do eat meat but don't miss it if we don't eat it now.
Thanks Michelle. The mushrooms really add to the flavour.
These look and sound wonderful. I love your new photo!
I'm not a vegetarian but these MUST be on my meal plan this week! Can't wait to try them! The addition of chipotle sounds great!
I love that you added mushrooms to your black bean burger recipe. So much flavor in this! Love it.
Thanks Fiorenza. The only thing I find that is mushrooms do give off a lot of water when cooked. This can really have an impact on the burger texture so if it feels wet add a little more flour or breadcrumbs. Failing that use a dried porcini mushroom soaked in hot water then chopped. This will give you extra flavour without the water content.
Yes I'm like you, Amanda, I also want to eat at least twice a week following a more vegetarian diet and I literally loved your recipe, it was a true taste experience.
I've used Portobello mushrooms, do you think I could use also champignon?
Thanks Megala. My, normally meat eating, family love them!
Thanks Pam. My family is the same as we just want to eat less meat. We still need plenty of flavour and filling up and this dish works really well.
Thanks Natalie. They are so hearty and filling!
Thanks Alison. I always keep a can on standby for these!
Thanks Julia, I really hope you like them as much as my family does!
Thanks Beth. I'm really glad you liked them!
I made these for my husband and son and truthfully, I was a bit worried but they loved them! I love the kick from the chipotle! Can't wait to make them again!
I have been looking for a good black bean burger recipe so glad I've come across this one!
These are amazing! Such rich flavors and easy to prepare for my family! They were a big hit!
Tawnie K Kroll
This was the best black bean burger I have ever had! Thank you!
I never made nor try black bean burgers before but now I definitely must make this for me and my family. This recipe sounds super easy and looks delicious. I bet we gonna love it.
While I'm not vegan or vegetarian I have been adding more plant-based foods into my diet, so this comes at a perfect time for me!
Great recipe! Sounds nutritious & delicious.