Recipe courtesy of The Tastemade Kitchen

Veggie Mushroom Burger

Our tofu, mushroom and black bean patties give you all the hearty burger flavor and texture you crave, minus the meat.
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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 8 patties
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1 pound extra-firm tofu, pressed (see Cook's Note) and diced

2 small beets, steamed and peeled 

1 tablespoon soy sauce 

1 pound cremini mushrooms, minced 

1/2 cup finely diced red onion 

2 teaspoons smoked paprika 

Kosher salt and freshly ground black pepper 

1/2 cup old-fashioned rolled oats 

One 15-ounce can black beans, rinsed and drained 

1 tablespoon tomato paste 

2 cloves garlic, grated 

2 teaspoons Dijon mustard 

1 tablespoon chopped fresh rosemary leaves 

2 large eggs or 2 tablespoons flax meal mixed with 1/4 cup water 

1 tablespoon chilled coconut oil, grated 

Yellow mustard, for frying 

2 tablespoons vegetable oil, for frying 


  1. Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.
  2. Pulse the tofu, beets and soy sauce 5 times to combine in a food processor fitted with the blade attachment. Transfer to a large bowl. Add the minced mushrooms, red onion, smoked paprika and 1 teaspoon salt and toss to combine. Spread the mixture evenly on the prepared baking sheets and bake, stirring halfway through, until crisp and brown, about 20 minutes. Remove to a wire rack and and let cool. 
  3. Pulse the oats to a flour-like consistency in the cleaned bowl of the food processor. Add the beans and pulse 10 to 15 times to form a chunky paste. Transfer to a large bowl with tomato paste, garlic, mustard, rosemary, 1/2 teaspoon salt, 1 teaspoon pepper and the eggs or flax-water mixture; mix to combine. Fold in the cooled mushroom-and-tofu mixture. Cover and chill for 10 minutes. 
  4. Remove the mixture from the refrigerator and fold in the grated coconut oil. Form 1/2-cup portions of the batter into about 8 patties. Spread one side of each patty with about 1 teaspoon yellow mustard. Heat a cast-iron skillet over medium-high. Add the vegetable oil to the pan and fry the patties for about 5 minutes on each side until crisp and heated through, working in batches if necessary.
  5. Serve immediately.  

Cook’s Note

To press the tofu, sandwich the drained tofu block between two flat heavy items such as plates or cutting boards and let rest to release excess water, about 30 minutes.

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