Anne Burrell’s Black Bean and Mushroom Cheeseburger with Pickle Mayo is displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Anne Burrell

Mushroom and Black Bean Burger with American Cheese, Lettuce, Onion and Pickles

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
A perfect meatless dish that is SUPER flavorful and doesn’t make you miss the meat! Most of these ingredients are things that are probably in your pantry. Toasting and grinding your own spices makes a huge and very easy flavor bump! Burger night just became a whole lot healthier!



Pickle Mayo:

To Serve:


  1. Preheat the oven to 375 degrees F.
  2. For the patties: Lay the beans on a sheet pan in a single layer and dry out in the oven for 15 minutes.
  3. Toast the cumin seeds in a small skillet over medium-low heat until aromatic, and then grind in a spice grinder and reserve.
  4. Add olive oil to coat a cast-iron skillet and sweat the onions over medium heat with a pinch of salt, a couple of minutes. Then add the garlic and sauté for a couple of minutes. Transfer to a plate and set aside. Add the mushrooms with a pinch of salt to the skillet and cook until softened, a couple of minutes. Add to a food processor the sautéed veggies, dried beans, ground toasted cumin, 1/2 cup of the cracker crumbs, 1 egg, smoked paprika, Worcestershire and Dijon and pulse to combine. Add the additional egg and more cracker crumbs if the mixture isn’t holding together when pressed.
  5. Divide the mixture evenly to form 4 patties. Add olive oil to coat a cast-iron skillet. When hot, cook the patties a few minutes per side. Top each patty with 2 slices of cheese and place in the oven on a sheet tray to melt. 
  6. For the pickle mayo: Mix in a bowl the diced pickles, pickle juice, mayo and ketchup.
  7. To serve: Top the English muffins with pickle mayo, patties, sliced red onion, pickle rounds and iceberg lettuce.