Pinto Bean & Mushroom Burgers

These hearty veggie burgers are full of savory flavor, hold together beautifully, and freeze well for quick and easy meals.

Homemade veggie burgers are one of my favorite ways to turn simple ingredients into a satisfying meal. I've been making variations of bean-and-vegetable burgers for years, and this pinto bean and mushroom version has become a favorite.

The mushrooms and onions add rich, savory flavor, while the beans, oats, and flaxseed give the burgers a satisfying texture. A little kale adds some extra nutrients without overpowering the other flavors.

Pinto Bean & Mushroom Burgers

Makes: 5 hearty burgers
Oven temperature: 375°F
Baking time: 30 minutes, plus resting

Ingredients

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 1 small yellow onion, finely diced

• 8 ounces mushrooms, finely chopped

• 4 garlic cloves, minced

• ½ cup finely chopped kale, stems removed

• 1 (15-ounce) can no-salt-added or low-sodium pinto beans, drained and rinsed (black beans also work)

• 1 tablespoon low-sodium tamari

• 1 tablespoon balsamic vinegar

• ½ cup oat flour, plus more if needed

• ¼ cup old-fashioned rolled oats

• 3 tablespoons fresh parsley, chopped

• 1 teaspoon smoked paprika

• ¾ teaspoon ground cumin

• ½ teaspoon dried oregano

• ¼ teaspoon onion powder

• ¼ teaspoon black pepper

• ¼ teaspoon salt (optional)

• Vegetable broth or water, as needed for sautéing

Instructions

1. Prepare the flax mixture. Combine the ground flaxseed and 3 tablespoons water in a small bowl. Set aside to thicken while preparing the vegetables.

2. Cook the onion. Heat a large skillet over medium-high heat. Add the diced onion and 2–3 tablespoons vegetable broth or water. Cook for about 3 minutes, stirring occasionally.

3. Add the mushrooms. Stir in the finely chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until they've released their moisture and the mixture is no longer wet. Add a little more broth or water only if needed to prevent sticking.

4. Add the greens and seasonings. Stir in the garlic, kale, smoked paprika, cumin, oregano, onion powder, black pepper, and optional salt. Cook for another 1–2 minutes, until the kale has wilted and any excess moisture has cooked away.

5. Finish the vegetable mixture. Add the tamari and balsamic vinegar. Stir and cook for another minute, then remove the skillet from the heat and allow the mixture to cool for a few minutes.

6. Mash the beans. Place the drained and rinsed pinto beans in a large mixing bowl. Lightly mash with a fork or potato masher, leaving some beans whole for texture.

7. Combine the ingredients. Add the flax mixture, cooked mushroom-and-greens mixture, oat flour, rolled oats, and chopped parsley to the beans. Mix until evenly combined.

8. Let the mixture rest. Allow it to sit for about 5 minutes so the oats can absorb some of the moisture. Meanwhile, preheat the oven to 375°F. The mixture should hold together when shaped. If it's too wet, add additional oat flour, 1 tablespoon at a time.

9. Shape the burgers. Line a baking sheet with parchment paper. Using a ½-cup measuring cup, portion the mixture onto the prepared baking sheet. Gently press each portion into a burger patty. This makes approximately 5 hearty burgers. For smaller burgers, use a ⅓-cup measuring cup instead.

10. Bake. Bake the burgers for 15 minutes, carefully flip, and bake for another 15 minutes.

11. Let them rest. Remove the burgers from the oven and allow them to rest for 5–10 minutes before serving. They'll continue to firm up slightly as they cool.

Prep Ahead and Freezing

These burgers are especially convenient for making ahead. I like to double the recipe and make 10 hearty burgers so I have extras ready for future meals.

To freeze the burgers:

• Bake the burgers according to the recipe.

• Allow them to cool completely.

• Place them in a freezer-safe container, separating the layers with parchment paper to prevent sticking.

• Seal the container and freeze until needed.

To reheat: I place a frozen burger in the microwave and heat it in 30-second intervals until thawed and warmed through.

For a crispier exterior, thaw the burger in the microwave and finish reheating it in a toaster oven.

Serving Ideas

My favorite way to enjoy these burgers is served open-faced on a lightly toasted Ezekiel roll, topped with avocado and salsa. But there are plenty of other ways to enjoy them.

Try different toppings:

• Lettuce, tomato, and red onion

• Ketchup and mustard

• Plant-based mayonnaise

• Your favorite barbecue sauce

Other ways to serve them:

• Enjoy a burger on your favorite whole-grain bun alongside a generous salad, a bowl of vegetable soup such as my Hearty Garden Vegetable Soup, or steamed or roasted vegetables.

• Skip the bun and break a burger into pieces over a salad, or crumble it over a baked sweet potato and finish with your favorite sauce.

Nutrition Connection: G-BOMBS

These burgers are also a great example of how nutrient-dense foods can fit into everyday meals.

They include five of the six food groups highlighted in Dr. Joel Fuhrman's G-BOMBS approach to healthful eating:

• 🥬 Greens: Kale

• 🫘 Beans: Pinto beans

• 🧅 Onions: Yellow onion and garlic

• 🍄 Mushrooms: Finely chopped mushrooms

• 🌰 Seeds and nuts: Ground flaxseed

The only G-BOMBS group missing is berries!

If you're interested in learning more about these six food groups and the research behind their nutritional benefits, read my article What Are G-BOMBS? Six Foods That Support Better Health.

Notes & Variations

Bean substitutions: Black beans can be used in place of pinto beans.

Greens: Finely chopped kale works well because it blends easily into the burger mixture. Other tender leafy greens may also work, although I haven't tested them in this recipe.

Texture: Avoid mashing the beans completely. Leaving some beans whole gives the burgers more texture.

Moisture: Be sure to cook the mushrooms until most of their moisture has evaporated. This helps prevent the burger mixture from becoming too wet.

Burger size: Use a ½-cup measuring cup for five hearty burgers or a ⅓-cup measuring cup for smaller patties. Smaller burgers may need less baking time.

Final Thoughts

Having a few reliable, homemade recipes that can be prepared ahead makes healthy eating more manageable.

I especially appreciate recipes like these burgers because preparing a double batch means having something ready in the freezer for a quick and easy meal. Just reheat a burger, add your favorite toppings, and serve with a side of frozen vegetables for a simple, nourishing meal without much effort.

If you're looking for more ways to turn fresh greens and vegetables into everyday meals, my free Tower-to-Table Recipe Guide includes simple recipes and ideas to help you get started.

Here’s to simple, nourishing food — one recipe at a time. 🌱