Vegan Mushroom-Bean Burgers Recipe


I like to see these delicious vegan burgers with Sweet Potato Fries. They are also wonderful without the buns and topped with salsa and/or guacamole. For a more pronounced Mexican flavor, double the amount of cumin and include the optional cilantro in the recipe.

Serves: 4 sandwiches


  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • ¾ cup finely chopped fresh cultivated white or cremini mushrooms
  • 3 scallions, white and green par, thinly ts, thinly sliced
  • 2 large cloves garlic, finely chopped
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 (15-ounce) fried vegetarian pinto or black beans
  • ½ cup rolled oats (not instant)
  • 1 tablespoon finely chopped fresh cilantro or parsley (optional)
  • 4 split hamburger buns, preferably whole wheat
  • Ketchup, mustard, pickles, relish, salsa, or guacamole, for topping


  1. In a medium nonstick skillet, heat ½ tablespoon of the oil over medium heat. Add the onion and cook,
    stirring, until softened, about 3 minutes.
  2. Add the mushrooms, scallions, garlic, cumin, salt, and pepper; cook, stirring, until mushrooms have released most of their liquids, 3 to 4 minutes. Add the flour and cook, stirring constantly, 1 minute. Add the refried beans, oats, and cilantro (if using), stirring well to thoroughly combine; cook, stirring constantly, 2 minutes.
  3. Remove from heat and let cool to room temperature. Divide the mixture into 4 portions and shape into about ½-inch-thick patties.
  4. In a large nonstick skillet, heat the remaining oil over medium heat. Add the patties and cook until nicely browned, 3 to 4 minutes per side.
  5. Serve at once, in hamburger buns, with desired toppings passed separately.

Per serving (includes bun):

  • Calories 354
  • Protein 13g
  • Total Fat 11g
  • Sat. Fat 2g
  • Cholesterol 0mg
  • Carbohydrate 52g
  • Dietary Fiber 9g
  • Sodium 605mg

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