HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMighty Mushroom & Black Bean Burgers
Mighty Mushroom & Black Bean Burgers

Mighty Mushroom & Black Bean Burgers

with Green Salad, Potato Wedges & Herby Mayo

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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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


2 unit


1 unit

Black Beans

4 ounce

Cremini Mushrooms

1 unit

Baby Lettuce

4 tablespoon



1.5 tablespoon

Sour Cream


1 tablespoon

Ranch Spice

½ cup



2 unit

Potato Buns

(ContainsEggs, Milk, Wheat, Soy)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories960 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate132 g
Sugar14 g
Dietary Fiber10 g
Protein19 g
Cholesterol35 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Potato Masher
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.