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Black Bean, Beet, and Shiitake Burgers

10 Plant-Based Sunday Suppers Recipes

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

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.