Skip to main content
pinterest pinterest icon print print icon

Black Bean, Beet, and Shiitake Burgers

10 Plant-Based Sunday Suppers Recipes

A flavor-infused plant-based twist on a summertime staple.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x
Print Recipe


  • 1 1/2 cup black beans, cooked, rinsed
  • 1/2 to 3/4 cup walnuts or pecans
  • 1 1/2 cup shiitake mushrooms, fresh, thick stems removed
  • 1 cup forbidden rice, cooked
  • 1/4 cup beets, raw, grated
  • 3 tbsp aquafaba
  • 1 tbsp stone ground mustard
  • 1 tsp smoked paprika
  • 1/2 tsp apple cider vinegar
  • Black pepper, freshly ground, to taste


  1. Preheat oven to 375˚F.
  2. Line a baking sheet with parchment paper.
  3. Rinse black beans and transfer them to a large mixing bowl. Mash them with a fork.
  4. Process walnuts (or pecans) in a food processor. Add them to the mashed black beans.
  5. Process shiitake mushrooms in a food processor. Mix them with forbidden rice, beets, and all other ingredients.
  6. Chill mixture for 15 to 30 minutes in the refrigerator to thicken. Form patties by hand.
  7. Bake patties at 375˚F for 25 minutes. Cool for 2 to 3 minutes and serve.

Notes: If grilling, cook patties on non-stick foil on pre-heated grill until golden brown on each side. Patties can also be wrapped individually (uncooked) and frozen for later use.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.