Mushroom-Kidney Bean Burgers

Cookbook author, Joe Yonan has a tip for these meatless burgers. "For a patty that's uber-meatlike and won't crumble or dry out when cooked, I chop and mix the ingredients by hand (versus using a food processor) and parbake the patties.

Mushroom-Kidney Bean Burgers
Photo: Aubrie Pick
Hands On Time:
50 mins
Total Time:
2 hrs


  • 2 tablespoon extra-virgin olive oil

  • ½ large yellow onion, chopped

  • 3 garlic cloves, chopped

  • 2 teaspoon ground cumin

  • 1 teaspoon kosher salt, plus more to taste

  • 1 teaspoon ground chipotle chili powder

  • 12 ounce cremini mushrooms, diced

  • 4 ounce shiitake mushrooms, diced

  • 1 ½ cup cooked red kidney beans or one 15-oz. can kidney beans, drained, rinsed, and mashed

  • ¾ cup chickpea or all-purpose flour

  • ½ cup walnuts, toasted and chopped

  • ¼ cup nutritional yeast

  • 1 tablespoon liquid aminos or soy sauce

  • 1 tablespoon fresh lime juice

  • ¼ cup vegetable oil

  • 6 hamburger buns, lightly toasted

  • Condiments and accompaniments of your choice


  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

  2. Pour 2 tablespoons olive oil into an extra-large skillet over medium. Once oil is shimmering, add onion and garlic; sauté until tender and lightly browned, 6 to 8 minutes. Stir in cumin, ground chipotle, and 1 teaspoon kosher salt; cook until fragrant, 30 seconds. Add mushrooms; cook, stirring occasionally, until mushrooms exude their liquid and start to brown, 8 minutes. Transfer to a large bowl; cool.

  3. Stir beans, flour, walnuts, nutritional yeast, liquid aminos, and lime juice into mushrooms. Season to taste.

  4. Lightly grease a 1/2-cup measure. Use it to scoop out six portions; use wet hands to form into patties (about 1/2 inch thick). Place on baking sheet.

  5. Bake until firm and dry, 30 minutes, flipping them halfway. Transfer to a cooling rack; cool.*

  6. Pour the vegetable oil into a large skillet over medium-high. When oil shimmers, fry patties until browned and crisp on bottom, 3 to 5 minutes, then flip and fry until browned and crisp, 3 to 4 minutes. Serve burgers on buns with condiments and accompaniments. Makes 6 burgers.


Wrap cooled patties in plastic wrap, seal in resealable plastic bags, and refrigerate up to 1 week or freeze up to 6 months. Thaw before cooking.

Nutrition Facts (per serving)

447 Calories
23g Fat
47g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 447
% Daily Value *
Total Fat 23g 29%
Saturated Fat 3g 15%
Sodium 691mg 30%
Total Carbohydrate 47g 17%
Total Sugars 7g
Protein 16g
Vitamin C 4.5mg 23%
Calcium 115mg 9%
Iron 4.6mg 26%
Potassium 781mg 17%
Folate, total 177.8mcg
Vitamin B-12 3.1mcg
Vitamin B-6 1.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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