These mushroom bean veggie burgers are thick, meaty, and packed with flavor, and they hold together on the grill or in a skillet.
Sauteed mushrooms, mashed cannellini beans, cashews, and brown rice create a satisfying patty with a golden crust and a soft, savory center. Making them at home lets you control what goes in, and the toppings are entirely up to you.
Table of Contents
Why This Mushroom Bean Veggie Burgers Recipe Works
A mix of textures. Mushrooms bring a savory, almost meaty taste, beans make the patties creamy, and cashews and rice add body. Together they feel satisfying rather than mushy.
They really hold together. Panko, an egg, and a little mayonnaise act as binders, while a short rest lets the mixture settle. The patties flip cleanly without crumbling.
Flexible cooking. You can pan fry the patties for a crisp crust or cook them on a hot grill for a smoky edge, and both methods work with the same mixture.
Ingredients for Mushroom Bean Veggie Burgers
- 8 oz mushrooms, sliced
- 2 tsp olive oil, for sauteing the mushrooms
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 large carrot, grated
- 1/2 cup raw unsalted cashews (about 70 g)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup cooked brown rice, cold
- 3/4 cup sliced green onions
- 2 to 3 tbsp olive oil, for pan frying
- 4 soft burger buns, plus lettuce, tomato, cheese, pickles, and avocado for serving
Mushrooms. Cremini or white button mushrooms both work. Cook them until the pan is dry and they turn golden, because extra moisture makes patties fall apart.
Cannellini beans. Drain and rinse the beans, then pat them dry. Mash most of them for creaminess and leave a few chunks for texture.
Cashews. Raw cashews add richness and help bind the mixture. Chop them finely if you prefer a smoother patty.
Panko and Parmesan. Panko absorbs moisture and gives the crust a light crunch, while Parmesan adds salt and savory depth.
Brown rice. Use cold, fully cooked rice. Day old rice is drier and mixes in easily.
How to Make Mushroom Bean Veggie Burgers
1. Saute the mushrooms. Heat 2 teaspoons of olive oil in a skillet over medium heat and cook the sliced mushrooms for 6 to 8 minutes until they are soft and golden and the liquid has cooked off. Cool them for a few minutes.
2. Mash the beans. In a large bowl, mash the drained beans with a fork until mostly smooth with a few chunks left.
3. Mix the patties. Add the carrot, mushrooms, cashews, panko, Parmesan, egg, mayonnaise, garlic, paprika, salt, pepper, rice, and green onions. Stir until the mixture holds together when pressed.
4. Shape and rest. Divide the mixture into 4 thick patties and press them firmly. Let them rest for about 5 minutes so they firm up before cooking.
5. Pan fry. Heat 2 to 3 tablespoons of olive oil in a skillet over medium heat. Cook the patties 4 to 5 minutes per side until deeply golden and heated through to 160 degrees F.
6. Or grill. For a smoky finish, heat the grill to medium high, oil the grates well, and cook the patties 4 to 5 minutes per side until charred in spots.
7. Build the burgers. Set each patty on a soft bun and top with lettuce, tomato, cheese, pickles, avocado, and your favorite sauce.
How to Serve Mushroom Bean Veggie Burgers
Pile the patties onto toasted buns with all your favorite toppings. Crispy sides make the meal complete, so serve them with crispy homemade fries, a cool bowl of macaroni salad with sour cream, and a creamy whipped feta dip for dunking. A glass of blueberry mojito makes a refreshing finish.
How to Store and Reheat Mushroom Bean Veggie Burgers
Cool cooked patties, then refrigerate them in an airtight container for up to 3 days. For longer storage, freeze them in a single layer, then stack with parchment between each patty and keep for up to 2 months. Reheat in a skillet or oven until hot all the way through, to 165 degrees F. Store toppings and buns separately.
Tips and Variations for Mushroom Bean Veggie Burgers
Dry the mushrooms. Cook off all the liquid so the mixture is not wet.
Mash the beans well. Smoother beans bind better, but leave a few lumps for a satisfying bite.
Rest the patties. Five minutes lets the crumbs absorb moisture and the patties hold their shape.
Do not crowd the pan. Leave space between patties so they brown rather than steam.
Flip once. Wait until a golden crust forms, then turn the patty gently with a wide spatula.
Adjust the seasoning. Add a pinch more paprika, chili flakes, or smoked paprika for extra depth.
Try other nuts. Walnuts or sunflower seeds can stand in for the cashews.
Handle raw egg safely. The mixture contains raw egg, so wash your hands and bowls after shaping, and read the University of Minnesota Extension guide to storing leftovers for general guidance on keeping cooked patties safe.
Frequently Asked Questions About Mushroom Bean Veggie Burgers
Can I grill mushroom bean veggie burgers?
Yes. Oil the grates well, keep the heat at medium high, and flip the patties only once after a crust forms. A grill basket or a piece of foil helps if the patties feel delicate.
How do I keep mushroom bean veggie burgers from falling apart?
Cook the mushrooms until dry, mash the beans well, press the patties firmly, and rest them for about 5 minutes. Pan fry over medium heat instead of high so the crust sets before you flip.
Can I freeze mushroom bean veggie burgers?
Yes. Freeze cooked or uncooked patties in a single layer, stack them with parchment between each one, and keep them for up to 2 months. Thaw in the refrigerator and cook until hot in the center.
What can I use instead of cashews?
Walnuts, almonds, or sunflower seeds work in the same amount. Pulse them a few times so the pieces are small.
Are the patties good without a bun?
Yes. Serve them over a salad, in a lettuce wrap, or on a bed of rice with your favorite sauce.
Mushroom and Bean Veggie Burgers
Equipment
- Large skillet
- Large mixing bowl
- Fork or potato masher
- Wide spatula
Ingredients
Main Ingredients
- 8 oz mushrooms sliced
- 2 tsp olive oil for sauteing the mushrooms
- 1 can cannellini beans 14 oz, drained and rinsed
- 1 large carrot grated
- ½ cup raw unsalted cashews about 70 g
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp mayonnaise
- 1 cloves garlic minced
- ½ tsp paprika
- ¼ tsp kosher salt
- ½ tsp black pepper
- ¾ cup cooked brown rice cold
- ¾ cup green onions sliced
- 2 tbsp olive oil for pan frying, up to 3 tbsp
- 4 soft burger buns plus lettuce, tomato, cheese, pickles, and avocado for serving
Instructions
Cooking
- Cook the mushrooms. Saute the mushrooms in 2 teaspoons of olive oil for 6 to 8 minutes, until golden and dry. Let them cool briefly.
- Make the base. Mash the beans in a large bowl, leaving a few chunks, then fold in the carrot, mushrooms, cashews, panko, Parmesan, egg, mayonnaise, garlic, spices, rice, and green onions.
- Form and rest. Press the mixture into 4 thick patties and set them aside for 5 minutes to firm up.
- Brown the patties. Cook in 2 to 3 tablespoons of olive oil over medium heat, 4 to 5 minutes per side, until golden and 160 degrees F in the center. For the grill, cook 4 to 5 minutes per side over medium high heat on well oiled grates.
- Assemble. Serve on soft buns with lettuce, tomato, cheese, pickles, avocado, and sauce.
