I created a Plant Based Black Bean Burger made with mushrooms, oats and walnuts that forms a reliably firm patty that won’t fall apart.

Jump to Recipe

Every so often I stumble on a burger that makes me curious enough to devour it twice. This Best Vegan And Gluten burger is that kind of thing, a firm patty that holds up without being gluey, built around black beans and finely chopped mushrooms for a satisfyingly meaty texture.

I love that it gets a little chew and a hint of crunch without any puffed up promises. If you like bold plant protein swaps you’ll want this in rotation, it’s perfect for Plant Based Black Bean Burger lovers who still crave bite and presence.

Ingredients

Print Recipe (No Advertisments)

Black beans: Rich in protein and fibre, gives heft and a creamy, earthy base.
Mushrooms: Adds meaty umami and moisture, low calorie and B vitamins too.
Rolled oats: Binders and carbs, add chewy texture and slow release energy.
Walnuts: Toasted crunch, healthy fats and omega 3s, gives nutty depth.
Ground flaxseed: Provides plant omega 3s and mucilage, helps hold things together.
Tamari: Salty umami boost, adds depth and helps balance overall flavor.
Nutritional yeast: Cheesy savory hit, offers B12 friendly boost and rich flavor.
Lemon juice or ACV: Bright acid, lifts flavors and cuts richness with a clean tang.

Ingredient Quantities

1 (15 oz) can black beans, drained and rinsed

8 oz mushrooms (cremini or button), very finely chopped

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/2 cup rolled oats, gluten free

1/2 cup walnuts, toasted and roughly chopped

2 tablespoons ground flaxseed

6 tablespoons water

2 tablespoons tamari or gluten free soy sauce

1 tablespoon tomato paste

2 tablespoons nutritional yeast

1/4 cup gluten free breadcrumbs or extra oats

1 to 2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice or apple cider vinegar

How to Make this

Print Recipe (No Advertisments)

1. Make the flax egg: mix 2 tablespoons ground flaxseed with 6 tablespoons water, stir and let sit 5 minutes until gelled.

2. Toast the walnuts in a dry skillet over medium heat 3 to 5 minutes until fragrant, roughly chop and set aside.

3. Finely chop mushrooms, onion and mince garlic. In the same skillet heat 1 tablespoon olive oil, add onion and garlic and cook 2 minutes, then add mushrooms and a pinch of salt and cook until most liquid has evaporated and they start to brown, about 6 to 8 minutes. Let cool a bit.

4. Drain and rinse the black beans, then mash most of them in a large bowl with a fork or potato masher leaving some whole for texture.

5. Add the cooled mushroom mixture to the beans, then stir in 1/2 cup rolled oats, the toasted walnuts, the flax egg, 2 tablespoons tamari, 1 tablespoon tomato paste, 2 tablespoons nutritional yeast, 1/4 cup gluten free breadcrumbs or extra oats, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons chopped parsley and 1 tablespoon lemon juice or apple cider vinegar. Mix well; if mixture feels too wet add a little more oats or breadcrumbs, if too dry add a splash of water or tamari.

6. Let the mixture rest in the fridge 20 to 30 minutes (or 10 minutes in the freezer) to firm up, this helps the patties hold together.

7. Form the mixture into patties, pressing firmly so they compact. If they stick, wet your hands or roll the edges in a little extra oats.

8. Heat remaining 1 tablespoon olive oil in a skillet over medium heat and fry patties 3 to 5 minutes per side until golden and a bit crusty, flip gently. For a lower oil option bake at 375 F for 15 to 20 minutes, flipping once halfway.

9. Let patties rest a minute, then serve warm with your favorite toppings. If you need them to hold even better, stack them gently or serve on toasted gluten free buns.

Equipment Needed

1. Chef’s knife, for chopping mushrooms onion garlic and walnuts
2. Cutting board, big enough to work on without crowding
3. Measuring cups and spoons, to get oats flax water tamari etc right
4. Small bowl and spoon, to mix the flax egg and let it gel
5. Large mixing bowl, for mashing beans and combining everything
6. Fork or potato masher, to mash most of the black beans (leave some whole)
7. Skillet, a nonstick or cast iron one to toast walnuts cook mushrooms and fry patties
8. Spatula or turner and tongs, to flip patties gently and transfer them
9. Baking sheet and parchment paper, if you want the lower oil oven option

FAQ

Q: How do I get these patties to hold together? A: Mix the flax and water first and let it sit 5 minutes so it gels, mash the beans but not into soup, sauté the mushrooms and onion well so they lose moisture, then chill the formed patties 15 to 30 minutes before cooking, and add extra oats or breadcrumbs if it's too wet — this helps them bind and not fall apart.

Q: The mix is too wet or too dry, what do I do? A: If it's too wet add 1 to 2 tablespoons more oats or breadcrumbs and let it rest, if it's too dry add a little water or olive oil a teaspoon at a time until it sticks, dont overwork it or you'll get dense patties.

Q: Can I swap the walnuts or oats for something else? A: Yes, swap walnuts for sunflower seeds or pumpkin seeds for nut allergies, oats can be replaced with cooked quinoa or extra gluten free breadcrumbs, but swaps change texture so adjust liquid and binding as needed.

Q: Best way to cook them for a crispy outside? A: Pan fry in 1 to 2 tablespoons oil over medium heat 3 to 4 minutes per side then finish in a 375 F oven 8 to 12 minutes, or bake at 375 F for 18 to 22 minutes flipping once, or use an air fryer for extra crisp, brush or spray a little oil before cooking for better browning.

Q: How long do they keep and can I freeze them? A: Store cooked patties in the fridge up to 4 days, freeze uncooked or cooked patties on a tray until firm then bag them for up to 3 months; reheat from frozen in a 350 F oven 12 to 20 minutes or in the air fryer until hot.

Q: Are these really gluten free and vegan, and what about soy or nut allergies? A: Yes, use gluten free oats and tamari labeled gluten free to keep them GF, they're vegan as written, and to avoid soy swap tamari for coconut aminos, to avoid nuts replace walnuts with seeds or extra oats — keep an eye on texture when you swap.

Best Vegan And Gluten Recipe Substitutions and Variations

Black beans
- Chickpeas, mashed or lightly crushed for a similar bite and protein
- Cooked brown or green lentils, they hold texture better than red lentils
- Cannellini or navy beans, milder flavor and smooth mash
Gluten free rolled oats
- Gluten free breadcrumbs, same binder role and a bit crunchier
- Almond meal, for a nuttier, drier mix so watch moisture
- Cooked quinoa, adds protein and a slightly grainy texture
Walnuts
- Pecans or almonds, both give crunch and rich fat
- Sunflower seeds or pumpkin seeds, great if you need nut free
- Hemp hearts, softer but add good protein and healthy fats
Tamari or gluten free soy sauce
- Coconut aminos, sweeter and lower in sodium, works great
- White miso thinned with a little water, for deep umami
- A splash of balsamic plus a pinch of salt, not exact but okay in a pinch

Pro Tips

1) Dry and brown the mushrooms really well before mixing in. If theyre still soggy the patties get mushy, so squeeze out extra liquid or cook a bit longer till you see color. A little extra browning adds big mushroom flavor.

2) Pulse the walnuts and oats a few times in a food processor for a mixed texture. Leave a few whole beans or walnut bits for bite, it makes the patties feel less like paste and more like real food.

3) Chill the formed patties at least 20 minutes, they hold together way better that way. Also press them fairly compact when you shape them and flip them only once while frying so they dont fall apart.

4) Boost the outer crisp and flavor by brushing or spraying a light coat of oil before baking or frying, and season the outside with a pinch more smoked paprika or salt. A quick rest after cooking lets the juices settle and the flavors come together, so dont rush to eat them hot off the pan.