Mushroom Black Bean Burgers

These vegan mushroom black bean burgers are gluten-free and easy to make with simple ingredients. These delicious homemade veggie burgers are never mushy and they don't fall apart!

📝 Ingredients

• 6 tablespoons olive oil, (extra virgin, divided)
• 1 large red onion, (finely chopped)
• 1/2 teaspoon sea salt
• 1 clove garlic, (minced)
• 3 cups cremini mushrooms, (finely chopped in a food processor)
• 1 tablespoon fresh thyme leaves
• 2 tablespoons tamari, ((or soy sauce))
• 1 14 oz. can (410 ml) black beans, (drained and rinsed)
• 1/4 cup gluten-free flour blend
• 1 tablespoon nutritional yeast

👨‍🍳 Instructions

1. 1Heat 3 tablespoons oil in a skillet. Add finely diced red onion and sauté until softened, 4 to 5 minutes.
2. 2Add garlic to the skillet and sauté for 1 minute.
3. 3Add finely chopped mushrooms and thyme leaves to the skillet. Cook for 8-10 minutes or until the mushrooms have released all their liquid. If you undercook them, the burgers will be mushy.
4. 4Stir in the drained and rinsed black beans and the tamari.
5. 5Using a potato masher, roughly mash the beans, without overmashing.
6. 6Stir in the flour and nutritional yeast (and extra seasoning like smoked paprika or dried red pepper flakes, if using.)
7. 7Form the mixture into 6 patties, no thicker than 3/4 inch thick. Place them on a parchment paper-lined baking sheet and chill in the fridge for 1/2 hour. Chilling will help the burgers to firm up.
8. 8Heat remaining 3 tablespoons oil in a skillet over medium heat. Fry the burgers for 3 - 5 minutes per side or until completely cooked through and crispy on both sides. Alternatively, you can air fry the burgers for 3-4 minutes per side.
9. 9Serve on a gluten-free bun with lemon aioli, lettuce, sliced of tomato, avocado, red onion or pickled red onions.