If you find a better bean burger than this one, you let us know. We mean it! On top of a Portobello mushroom cap or inside a bun, this version has a substantial texture and depth of flavor that is everything we think one could want in a burger. Our recipe is enough to feed a crowd; you can easily cut it in half, or freeze the extras for future use.

Makes 18 burgers

For the burgers

2 (15-ounce) cans black beans, drained and rinsed
1 cup cashews, toasted
4 cloves garlic, minced
3 large ears grilled corn, kernels removed; or 2 cups frozen corn kernels, defrosted
1 large red bell pepper, diced
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
½ cup chopped flat-leaf parsley
2 teaspoons Bragg Liquid Aminos
2 teaspoons Pickapeppa Sauce
1 medium red onion, minced
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper
3 tablespoons ketchup
1 cup bread crumbs or 1 cup rolled oats, pulsed to bread crumb consistency
1 teaspoon Worcestershire sauce

For the portobellos

portobello mushrooms or buns
grapeseed oil, for brushing mushrooms
salt, pepper, and granulated garlic, for seasoning


  1. Preheat the oven to 350 degrees.
  2. In food processor, pulse the beans and cashews.
  3. In a large bowl, combine the bean mixture with the remaining burger ingredients. Mix well.
  4. Using a spoon or ice cream scooper, scoop the bean mixture onto a parchment-lined baking sheet, flattening slightly to form each scoop into a nice burger shape. The burgers tend to spread when they cook, so don’t make them too big. Bake for 20 to 25 minutes, turning halfway through.
  5. While the burgers bake, remove the stems from the mushrooms, if using, and clean the caps with a slightly dampened cloth.
  6. Brush the mushrooms with grapeseed oil and sprinkle with salt, pepper, and granulated garlic.
  7. On a stovetop grill pan over medium heat, grill the mushrooms, cap side down, approximately 10 minutes.
  8. When the mushrooms are softened and juicy, turn and grill them a little while longer. Serve each burger on top of a mushroom cap.


  • Why not make a platter with some burgers on buns and some on portobellos? This gives gluten-free folks a delicious option without your having to seek out gluten-free rolls.
  • Unbaked burgers freeze well.