Bomb Black Bean-Portabella Mushroom Burgers - 45 minutes (serves 8)

Every time I create a burger recipe, I say "This is my best burger creation yet!" Well, I can humbly yet honestly say that this creation has once again surpassed my expectations (inserts praising hands emoji). This recipe is vegan, plant-based, but can be made paleo and gluten-free as well. It's absolutely delicious and well worth the time it takes to prepare it.


  • 2 cups cooked black beans, rinsed and mashed

  • 1/2 pound or 2.5 large portabella mushrooms, diced small

  • 1 cup minced fresh broccoli pieces (don't use frozen)

  • 1/2 diced red onion

  • 2 cloves minced garlic

  • 3 flax eggs

  • 1/2 cup panko bread crumbs (sub for chick pea bread crumbs if making gluten-free)

  • 1 tbsp vegan Worcestershire sauce

  • 2 tbsp nutritional yeast (optional)

  • 1.5 tbsp steak or poultry seasoning (yes this is vegan). I used Aromatic Spice Blends Poultry Seasoning

  • 1/2 tsp of salt or to taste

  • 1 ripe plantain, medium sliced

  • Burger Buns or Rice Wraps if making gluten-free

  • Extra Virgin Olive Oil for frying

How to Prepare:

1. Start by sautéing your minced mushrooms in a pan with olive oil. Only cook it for a couple minutes otherwise it will loose its flavor when cooking the burger.

2. While that's finishing up, make your flax eggs and set aside

3. In a large bowl, mash your black beans just enough to have a paste like mixture but leave some of them in their whole form

4. Add the mushrooms, diced broccoli, garlic, onions, vegan Worcestershire sauce, nutritional yeast, panko bread crumbs, poultry seasonings and salt to the bowl. Combine well by using your masher and a spoon

5. Add oil to your pan and turn it to a medium flame or on medium heat if you are using an electric stove

6. Use freshly washed and dried hands (you want your hands to be slightly damp) to mold the black bean - mushroom mixture into patties. Gently shape the burger patties but ensure to press them tightly as well. This ensures that they don't fall a part while being cooked

7. Place the formed patties into the pan (if you're using a 3 quart pan, don't put more than 4 patties in at once). Cook on the first side for at least 4-6 minutes and on the second side for 3-5 minutes or until browned to your liking

8. Once you've finished making all the patties, wipe your pan with a paper towel and add a little oil to fry your plantain

9. Fry your plantain, make your guacamole, toast your bun, then stack your burger. I stacked mine in this order (lettuce, burger patty, tomato, guacamole and then plantain.


* Sauté your portabella mushrooms prior to adding them to the burger mixture. Mushrooms are high in water and thus will make it hard for your burger to stick together if you don't release that moisture first by cooking it. To cook your mushrooms, turn your stove to a medium flame and add a little olive oil to a separate pan. Once the pan is warm, add your mushrooms. Sauté them for around 4-6 minutes or until they look "sweaty." Allow them to cool for 5-10 minutes before adding them to your black bean mixture.

*If you have time, let the black bean and portabella mushroom mixture sit for 5-10 minutes (on the counter or in the refrigerator) after adding the flax egg. This will allow the flax to fully soak into the mixture and ultimately allow your patties to hold much better.

* If you are gluten-free, substitute the bun for rice paper wraps or your favorite gluten free tortilla wraps. I love