This burger has two meaty patties, one delicious sauce, and plenty of fixings. Smoky black bean patty is paired with juicy, marinated Portobello mushrooms caps, caramelized onions, and roasted garlic aioli. A burst of savory flavor in each bite!

Smoky Portobello Black Bean Burger [Vegan]



For the Burgers:

  • 2 15.5-ounce cans of black beans, drained
  • 1/2 cup rolled oats
  • 1/2 cup bread crumbs
  • 1 teaspoon liquid smoke
  • 1 teaspoon cumin
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons chili powder
  • 6 Portobello mushroom caps
  • 6 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 red onion, sliced thin
  • 2 tablespoons grapeseed oil, divided
  • Roasted garlic aioli (recipe below)
  • 6 vegan burger buns

For the Roasted Garlic Aioli:

  • 2 heads garlic
  • 1 cup raw cashews, soaked in water for 2 hours or overnight
  • 4 tablespoons plus 1 teaspoon grapeseed oil
  • 1/2 cup filtered hot water
  • 2 teaspoons tapioca flour (optional)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper


To Make the Burgers:

  1. In a medium bowl, mash the black beans until they are about half mashed, half whole. Stir in the liquid smoke and spices. Mix well. Add the oats and mix with your hands until evenly combined. Divide the black bean mixture into six even balls, then shape the balls into patties.
  2. Pour the bread crumbs into a shallow dish and evenly coat each black bean patty in bread crumbs. Place in the freezer for twenty minutes to firm up.
  3. Meanwhile, combine the garlic, soy sauce, balsamic vinegar, and olive oil in a small bowl. Stir well. Place the Portobello mushroom caps in two oiled baking pans. Pour the balsamic soy marinade over the mushrooms, evenly distributing the marinade between the 6 caps. Set aside for 15 minutes and preheat the oven to 350°F.
  4. Heat 1 tablespoon grapeseed oil over medium heat. Add the red onion and stir well. Cook for 1-2 minutes, then cover and reduce heat to low. Allow the onions to caramelize over low heat for up to 30 minutes, stirring occasionally.

To Make the Roasted Garlic Aioli:

  1. Preheat the oven to 350°F. Trim the ends of the heads of garlic, being sure to cut the tip off every clove. Drizzle 1/2 teaspoon grapeseed oil on the ends of each head of garlic. Wrap the garlic in foil and bake for 40 minutes. This is recommended to be done the night before. Meanwhile, drain the soaked cashews.
  2. When the roasted garlic is cool enough to handle, squeeze each clove out into the jar of a blender. Add the soaked cashews, nutritional yeast, lemon juices, salt, pepper, and tapicoa flour if using. Blend until smooth, roughly 2-3 minutes.
  3. Slowly add the water as the sauce is blending until your desired consistency is reached. Blend for an additional minute or two until the sauce is extra smooth.

To Assemble the Burgers:

  1. Once the roasted garlic aioli is made, remove the black bean patties from the freezer and heat the remaining tablespoon of grapeseed oil in a large skillet on medium-high heat. Cook each side of the black bean patties until golden brown, about 1-2 minutes. Place the black bean patties on a baking sheet. Bake the patties and marinated portobellos at 350°F for 25 minutes.
  2. Spread a generous amount of the aioli on each side of a vegan bun. Build your burger with a black bean patty, marinated portobello cap, caramelized onion, tomato, arugula, and avocado, or whatever other toppings you desire.