Vegan Oyster Mushroom Burger with Black Beans

Don't come for me, but I am not a fan of meat substitute burgers. I believe that one of the great benefits of a plant based diet is eating whole foods like veggies and beans. Impossible and beyond burgers are okay sometimes, but nothing beats a homemade veggie burger. These Vegan Oyster Mushroom Burger with Black Beans are such a good veggie burger recipe.

These burgers are meaty without any meat thanks to the oyster mushrooms. They are also packed with protein thanks to black beans. I snuck in some oats to this burger to round out the protein and make them a complete protein source.

I love a good oyster mushroom recipe. For more yummy oyster mushroom recipes try my oyster mushroom goat cheese pasta or my buffalo chicken sandwich with oyster mushrooms.

Let's get into the recipe.

Why you'll love this recipe

• It is gluten free, dairy free, egg free and plant based.
• It is easy to make.
• Thanks to the black beans it is packed with protein.
• It is full of healthy fats and fiber.
• The oyster mushrooms give these burgers a meaty texture.

Ingredients for Gluten Free Oyster Mushroom and Black Bean Burgers

• oyster mushrooms
• black beans
• soy sauce
• apple cider vinegar
• olive oil
• oats

See recipe card for quantities.

Instructions for making Oyster Mushroom Veggie Burgers with Black Beans

1. Preheat oven to 425 degrees.
2. Add beans, onion and mushrooms to a sheet pan lined with parchment paper. Lightly coat beans in salt and pepper. Toss oyster mushrooms with 1 tablespoon soy sauce and a splash of oil. Bake for 15 minutes. Leave the oven on once this time has passed because we will be cooking the burgers again.
3. While beans, onions and mushrooms are cooking, make your flax egg. Mix together flax and water and let sit refrigerated for 10-15 minutes.
4. Once beans, onions and oyster mushrooms are done cooking  transfer them to a food processor or blender. Add flax egg and the rest of the ingredients to the blender. Pulse a few times until partially blended, you still want some texture but you want the mixture binded.
5. Form 3-4 evenly sized burgers on a sheet pan lined with parchment paper, I made 3 with handfuls of the mixture. Bake for 20-30 minutes or until burgers have started to brown. For best cooking results flip halfway through (optional)
6. Let burgers cool and serve with your favorite sides and toppings. I recommend a toasted bun with avocado, ketchup and mustard

Substitutions

• Oyster mushrooms - can be subbed with another mushroom like shiitake or baby bella.
• Flax egg - a regular egg can be used here.

Equipment

I used my Cuisinart Food Processor for this recipe.

Storage instructions

The extra burgers can be stored in your fridge in a sealed container for up to 4-5 days. You can also freeze the burgers and thaw them out as you please.

Recipe FAQ

Recipe Pro-Tips

If you can not find oyster mushrooms regular mushrooms should work.

Other healthy plant based burgers sandwiches to try

If you make this Vegan Oyster Mushroom Burger with Black Beans, please leave me a rating and review on this blog post. This is the best way to support me!

Vegan Oyster Mushroom Burger with Black Beans

This Vegan Oyster Mushroom Burger with Black Beans is a delicious vegan burger recipe.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings 3

Calories 245 kcal

Ingredients

  

1x2x3x

• 1 can black beans - drained and patted dry
• 2 cups roughly chopped oyster mushrooms
• ½ onion - roughly chopped
• 1 flax egg 1 tablespoon flax + 2 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon arrowroot starch or cornstarch can sub with flour but this helps with consistency
• ¼ cup oats
• 1 garlic clove
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon apple cider vinegar
• 1 ½ tablespoon soy sauce divided
• +toasted buns and optional sides of choosing like avocado tomato, mustard, etc

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Instructions

 

• Preheat oven to 425 degrees.
• Add beans, onion and mushrooms to a sheet pan lined with parchment paper. Lightly coat beans in salt and pepper. Toss oyster mushrooms with 1 tablespoon soy sauce and a splash of oil. Bake for 15 minutes. Leave the oven on once this time has passed because we will be cooking the burgers again.
• While beans, onions and mushrooms are cooking, make your flax egg. Mix together flax and water and let sit refrigerated for 10-15 minutes.
• Once beans, onions and oyster mushrooms are done cooking transfer them to a food processor or blender. Add flax egg and the rest of the ingredients to the blender. Pulse a few times until partially blended, you still want some texture but you want the mixture binded.
• Form 3-4 evenly sized burgers on a sheet pan lined with parchment paper, I made 3 with handfuls of the mixture. Bake for 20-30 minutes or until burgers have started to brown. For best cooking results flip halfway through (optional)
• Let burgers cool and serve with your favorite sides and toppings. I recommend a toasted bun with avocado, ketchup and mustard

Notes

This makes 3-4 burgers.

Calories are for 1 burger without a bun.

Nutrition

Calories: 245kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 529mgPotassium: 680mgFiber: 11gSugar: 2gVitamin A: 567IUVitamin C: 2mgCalcium: 54mgIron: 4mg

Tried this recipe?Let us know how it was!