Mushroom Black Bean Smash Burgers

Crisp-edged mushroom bean patties in toasted buns. Dry mushrooms and drained beans make a firmer patty than extra breadcrumbs.

Why you’ll love this recipe

• Crisp-edged mushroom bean patties in toasted buns.
• Dry mushrooms and drained beans make a firmer patty than extra breadcrumbs.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 8 oz mushrooms, finely chopped
• 1 15-oz can canned black beans, drained
• 2 sandwich rolls, split
• 1 eggs, beaten
• 1/3 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Heat half the oil in a skillet and brown mushrooms 8 minutes until their moisture evaporates. Let cool slightly.

2. 02

   Mash black beans, then mix with mushrooms, egg and panko

   Mash black beans, then mix with mushrooms, egg and panko. Shape 4 thin patties.

3. 03

   Heat remaining oil over medium

   Heat remaining oil over medium. Cook patties 4–5 minutes per side until firm, golden and 160°F in the center.

4. 04

   Toast rolls and stack each with two patties

   Toast rolls and stack each with two patties.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dry mushrooms and drained beans make a firmer patty than extra breadcrumbs.

Make it your own

Use canned kidney beans, cooked and drained, instead of black beans.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.