This Smashed Black Bean & Mushroom Burger is hearty, smoky and seriously satisfying. Earthy mushrooms, black beans and walnuts create a rich, meaty texture, while smoked paprika brings just the right amount of warmth and depth.
Pile it high with creamy garlic avocado tofu mayo, peppery arugula and tangy pickled red onions for that perfect mix of savory, creamy, fresh and bright in every bite.
A plant-packed burger that doesn’t feel like a compromise — just a really good burger.
2 tablespoons olive oil
12 oz mushrooms, I love the mixed pack for variety – chopped roughly
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup walnuts, chopped
1 cup cooked quinoa
handful of fresh parsley
1 (15 oz) can black beans, rinsed and mashed slightly
1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (for egg-free)
2 tablespoons psyllium husk (helps bind and adds fiber)\
1 teaspoon each cumin and coriander
1 tablespoon smoked paprika
handful of fresh parsley- chopped roughly
Salt and pepper to taste
1. Cook the Veggies:
Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and cook for a few minutes – and garlic. Cook for another 1-2 minutes, stirring often, until most of the moisture cooks off and mixture starts to brown.
2. Mix it Up:
In a large bowl, roughly mash the black beans leaving some whole. Add in the cooked mushroom mixture, the walnuts, quinoa, egg or flax egg, psyllium husk, spices, parsley, salt, and pepper. Mix well — the psyllium will absorb moisture as it sits.
3. Shape the Patties:
Cut some parchment paper into squares-
Dust hands with a little cornmeal or ground flaxseed to help form the patties without being too sticky – shape into 4–6 patties, depending on desired size and place onto each square for easy freezing. I like to make small slider size and regular.
4. Freeze for Later:
Open freeze on tray for 1 hour, then transfer to a sealed container or freezer bag. Keeps well for up to 3 months.
5. Cook & Enjoy:
Skillet or cast iron – Heat a little oil over medium heat. Cook patties from frozen 4–5 minutes per side until browned and heated through and finish in oven at 375°F for 10 minutes while you prepare your sides.
Psyllium husk is the secret to keeping these sturdy and fiber-filled — no falling apart!
Wild rice adds a great chewy texture also gluten free if you do not have quinoa
These hold up well for meal prep — perfect on a bun, over greens, or in a bowl.
And because all good burgers deserve good fries …
The Best Oven Fries (My Favorite Food!)
Crispy, golden fries — no fryer required. The trick – Parchment paper! then dry potatoes, and a hot oven. Sweet or regular potatoes — you pick. Either way… you’ll never go back to fried.
Ingredients (Serves 2–3)
2 large potatoes or sweet potatoes, skin on
1 tablespoon avocado oil
Sel de Guérande (or flaky sea salt) to finish
Instructions
1. Prep the Potatoes:
Slice potatoes into classic French fry shapes.
Rinse well in cold water to remove starch. Can stay in the cold water until ready to bake.
Drain and dry really well with a clean dish towel — this is the key to crisp fries!
2. Bake:
Preheat oven to 425°F / 220°C.
Line a sheet pan with unbleached parchment paper- this is what makes them so crisp!
Spread fries out in a single layer. Toss with avocado oil – less is actually better!
3. Roast to Crispy Perfection:
Bake for 20 minutes.
Toss fries, then bake another 10 minutes until golden and crispy.
4. Finish & Serve:
Sprinkle with flaky salt or Sel de Guérande.
Dunk in my creamy avocado tofu aioli and enjoy — fries never tasted so good (or felt so good).
Kitchen Notes:
Dry potatoes = crispy fries. Don’t skip that towel step!
Sweet potatoes work beautifully but watch them toward the end — they cook a touch faster.
Sel de Guérande is my go-to finishing salt, but any flaky salt works.
