Yummy Black Bean, Beet, and Shiitake Burgers

Plant-based eaters can enjoy a summertime staple with this twist on the classic burger. Our recipe for Yummy Black Bean, Beet, and Shiitake Burgers infuses your favorite veggies with flavors like ground mustard, smoked paprika and pepper to produce an irresistible veggie burger for your next summer barbecue.


  • 1 1/2 cups canned black beans, drained and rinsed
  • 1 1/2 cups fresh shiitake mushrooms, thick stems removed
  • 1 cup forbidden rice, cooked
  • 1/2 to 3/4 cup walnuts or pecans
  • 1/4 cup raw beets, grated
  • 3 tablespoons aquafaba
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon apple cider vinegar
  • Freshly ground black pepper to taste
  • PREP TIME 45
  • COOK TIME 25
  • Serves 4-6


  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, spices and all other ingredients. 
  6. Chill mixture for 15 to 30 minutes in the refrigerator to thicken.  Form patties with hand.
  7. Wrap patties individually to freeze, or
  8. Bake patties at 375˚F for 25 minutes. Cool for 2 to 3 minutes and serve.

Note: If grilling, cook patties on non-stick foil on pre-heated grill until golden brown on each side.