The Washington Post

Mushroom and Black Bean Burgers With Balsamic-Glazed Onions

Mushroom and Black Bean Burgers With Balsamic-Glazed Onions 4.000

(Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Sep 25, 2022

Canned mushrooms and black beans pack these pantry-friendly veggie burgers with umami and earthiness. This recipe can easily be made gluten-free by using gluten-free oats and tamari. You can serve the burgers however you like, but the balsamic-glazed onions add acidity and a little crunch.

Total time: 30 mins

Storage Notes: Refrigerate leftovers for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • One (15-ounce) can no-salt-added black beans, drained and rinsed
  • 1 (13.25-ounce) can mushrooms (pieces and stems), drained and rinsed
  • 1/2 cup rolled old-fashioned oats
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine salt, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion (about 9 ounces), thinly sliced
  • 1 tablespoon balsamic vinegar
  • Hamburger buns
  • Toppings such as cheese, lettuce, slices of tomato, pickles, mustard and/or ketchup (optional)


In the bowl of a food processor, combine the beans, mushrooms, oats, tamari, paprika, garlic powder, black pepper and 1/4 teaspoon of salt and pulse until the mushrooms are finely chopped and the mixture is evenly combined, 10 to 15 seconds. (Alternatively, use a fork to mash the beans in a large mixing bowl until mushy but not totally smooth. Chop the mushrooms by hand. Add the mushrooms and the remaining ingredients to the beans and stir until evenly combined.) Form the mixture into 4 patties that are about 3 1/2 inches in diameter, using about 1/2 cup of the mixture for each. Let sit for 10 to 15 minutes while you make the onions.

In a large skillet over medium heat, heat 1 tablespoon of the oil until it shimmers. Add the onions and the remaining 1/4 teaspoon of salt and cook, stirring regularly, until the onion begins to soften and turn translucent, about 10 minutes. Add the vinegar and cook, stirring regularly, until it reduces and coats the onion, about 3 minutes. Transfer to a small bowl.

In the same skillet, add the remaining 2 tablespoons of the oil, increase the heat to medium-high and heat until the oil shimmers. Add the burgers and cook until nicely browned, about 4 minutes per side. Serve on buns, topped with some of the balsamic-glazed onions along with cheese, lettuce, slices of tomato, pickles, mustard and/or ketchup, if desired.

Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

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Nutritional Facts

Calories per serving (1 burger with 2 tablespoons onions): 374

% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 902mg 38%

Total Carbohydrates: 54g 18%

Dietary Fiber: 10g 40%

Sugar: 6g

Protein: 13g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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