Mighty Mushroom & Black Bean Burgers
with Green Salad, Potato Wedges & Herby Mayo
- Milk
- Eggs
- Soy
- Wheat
Our chefs are keeping that burger love alive for the vegetarians in the house! These swoony mushroom and black bean burgers are packed with meaty creminis, zippy scallions, and classic ranch flavor. They’re pan-fried until crisp on the outside and tender on the inside, then tucked into soft buns slathered with herby mayo and topped with crisp lettuce. This charmer of a dinner idea comes with crispy roasted potato wedges and a green salad, because we get you and we heart you.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
12 ounce
Potatoes
4 ounce
Cremini Mushrooms
1 unit
Black Beans
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Ranch Spice
2 unit
Scallions
2 unit
Potato Buns
(Contains: Soy, Wheat)
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Drain beans. Trim and roughly chop mushrooms. Trim and discard root end from lettuce.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, in a small bowl, combine sour cream, mayonnaise, ½ tsp scallion whites, 2 tsp olive oil, ½ TBSP water, and ¼ tsp Ranch Spice. (For 4 servings, use 1 tsp scallion whites, 4 tsp olive oil, 1 TBSP water, and ½ tsp Ranch Spice.) Season with salt and pepper to taste.
• Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) • Stir in mushrooms, scallion greens, flour, remaining scallion whites, remaining Ranch Spice, ¼ cup water (½ cup for 4), ½ tsp salt (1 tsp for 4), and pepper. • Divide bean mixture into two mounds (four mounds for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Using a spatula, transfer bean mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. TIP: If your patties fall apart, simply press them back together when assembling the burgers. • Cook bean patties until golden brown and crisp, 4-6 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between each batch.) Transfer patties to a plate; wipe out bowl. • Halve and toast buns until golden.
• Divide bottom buns between plates; top with bean patties, 1-2 lettuce leaves, half the herby mayo, and top buns. • Roughly chop remaining lettuce; transfer to bowl used for bean mixture. Add remaining herby mayo and toss to combine. • Serve burgers with potatoes and salad alongside.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, but some found the burgers bland; adding extra herbs or spices could boost flavor 🌿.
- Ease of prep: Patties were tricky to form and cook; making them thinner helped them hold together and crisp up better.
- Suggestions: Consider sautéing mushrooms first, adding breadcrumbs for texture, and including tomato or cheese as toppings.
- Portions: Burger mixture often made oversized patties; dividing into smaller portions would fit buns better.
- Texture: Some found the patties mushy inside; cooking longer or adding oats might improve consistency.
Reviews from our home cooks
Impressive! Never had bean burger before in my life and I am a huge fan of black beans! Yummy! The salad was so delicious and a surprising flavor! Baked tater/fries was perfect! I could not finish it all as it was very filling! Hubby gobbled it up in a swift and he is not a big fan of beans! Great idea!
I've tried making veggie burgers and always dry, crumbled or just not good. This was the best and not hard to make. Recipe didn't say what to do with unwashed half of beans, I assumed it was add them to the burger mixture. Also, I put mayo on my buns before toasting them on the pan after burger was done. Good taste and no extra $
I was pleasantly surprised by the taste of the burgers (very hearty!) and how well the patties held together. The ranch sauce was very good, too. The only thing is the recipe makes a ridiculous amount of burger mix for two people; after dividing up the burger mix into two "mounds" as instructed and cooking the patties, each was nearly twice the size of the bun! Hilariously large, but tasty.
I loved this meal. I have been intimidated by trying to make my own veggie burgers and so this was a great way to start. I would have loved the inclusion of a tomato in this recipe.
First time making these, and they were a huge hit! We would definitely love to see them on the menu regularly (or even as a substitute for burgers in other recipes)!
It was good but to tell the truth a bit bland. It needed something to amp up the flavor. If I pick this one again I may sauté the mushrooms in butter first and add a little soy sauce and/or possibly add a dash of msg.
I liked that it had me make the burger. I have been getting frustrated with the lack of fresh ingredients so it was refreshing to have to cook. I wish the salads were more than just lettuce but overall it's a good meal.
I loved the black bean burgers. The flavor was excellent! The only thing I didn't like was the dressing (dill) ranch would have been a better option.
Best vegetarian bean burger I've ever had! Will never get frozen again
The "herby mayo" was terrible and I would have preferred a prepackaged ranch dressing to having to mix up that as an extra step. But the burgers were great! Felt wasteful to throw out half a package of beans. I ended up refrying them as a side for a separate recipe/meal. Portion was a bit too large-could easily feed three.
