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Mushroom Black Bean Burgers


1 cup cooked rice

2 cups chopped mushrooms

1 cup finely chopped broccoli

1 cup shredded carrots

1/4 cup chopped red onion

1/4 plant-based butter

1 can black beans drained (not rinsed) reserve juice

3/4 cup rolled oats

1 Tbsp. ground flaxseed

2 Tbsp. tapioca flour

2 Tbsp. Aqua fava (liquid from beans)

2 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil

1 heaping Tbsp. Bittersweet Herb Farm Cajun Spice Seasoning

1/2 tsp salt

3 Tbsp. Bittersweet Herb Farm Lemon Garlic Finishing Sauce

3 Tbsp. olive oil


Add plant-based butter and shredded carrots in a large skillet on medium-high heat. Cook, occasionally stirring, until mushrooms are well cooked. Add the Bittersweet Herb Farm Lemon Garlic Finishing Sauce. Remove from heat.

In a large bowl, add black beans and mash lightly. Then to the beans, you want to add rice, rolled oats, flaxseed, tapioca flour, aqua fava, salt, Bittersweet Herb Farm Chili Pepper with Garlic Oil, and Bittersweet Herb Farm Cajun Spice Seasoning. Add the cooked vegetables to the mixture and mix well. Let sit for 2-3 minutes. Take the mix and make it into patties. 

Add olive oil and your patties in a large skillet on medium-high heat. Cook until desired texture on both sides.

Serve alone or on your favorite bun.

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