Black Bean Burgers

We hit a home run!  Out of the park!  Out of this world!  These black bean burgers blew us away.  Simple, fast, low calorie, vegan, gluten-free… W-O-W!

Let me warn you though that this was the first time we’ve ever made these!  We are definitely going to be testing these out a few more times and tweaking the recipe along the way, so please comment below if you have questions or suggestions!  We’d love to hear from you.


Black Bean Burgers

Prep time: Cook time: Total time:
Serves: 4 burgers     Serving: 1 burger      Calories: 115
Fast, simple, low calorie, vegan, gluten free… these black bean burgers will blow you away! Crispy on the outside, tender on the inside, it’s as if you’d eaten a real burger straight from the grill. Enjoy these black bean burgers guilt free!


  • 3/4 cup mushrooms, diced (should be 1/2 cup after cooking)
  • 1 can black beans, drained & rinsed (should be 1.5 cups)
  • 2 Tbsp flax seed, finely ground (the finer the better)
  • 1 Tbsp liquid aminos, tamari, or low sodium soy sauce
  • Chili powder
  • Garlic powder


  1. Heat large pan (large enough to hold 4 burger patties) over medium heat. Add enough water to cover the bottom of the pan.
  2. Dice mushrooms to about the size of a pencil eraser. The smaller the better, but do not use a food processor. You will want to dice about 3/4 cup to 1 cup mushrooms because they will shrink while cooking. You will need 1/2 cup post-cooking.
  3. Add diced mushrooms, 1 Tbsp liquid aminos, 1/4 tsp garlic powder, and a dash of chili powder (this will be spicy so be careful) to warm pan. Cover while cooking and stir frequently. Your goal is to soften the mushrooms (5-10 minutes) and allow for all of the water to evaporate/cook off.
  4. While cooking the mushrooms, prepare the remaining ingredients. In a medium-sized bowl, mash 1.5 cups black beans with a fork or back of spoon. You will want these to turn into a paste consistency with some chunks.
  5. Once the beans have been mashed, add 2 Tbsp flax seeds, 1 tsp garlic powder, 1 tsp chili powder, and 1/2 cup cooked mushrooms. Mix well and mash mushrooms into mixture.
  6. Using your hands, prepare 4 burger patties. Note: You may need to wet your hands to prevent the burger from sticking to your adorable fingers.
  7. Using the same pan as before, lightly grease it with non-stick cooking spray and cook patties over medium-high heat for 5 minutes. Carefully flip patties and cook on the other side for an additional 5 minutes. Burgers should be crispy on the outside and tender on the inside. If necessary, lower heat and continue to cook patties until firm.
  8. Once firm, remove patties from heat and serve as burgers, lettuce wraps, etc. We created lettuce wrap burgers with a slice of tomato, onion, avocado, and all natural ketchup. Enjoy!


Black Bean Burgers

I am so excited to have our leftover burger today for lunch!  It took everything in our power to save ONE for today.  I’m thinking of breaking it up and doing a “crumble” for tacos!  What you do you think?  Have you made these burgers yet?  What’s your favorite way to eat them?  Comment below!

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