Veggie Burgers

These savory bean and mushroom burgers are protein-packed and seriously delicious. They’re also easy – using canned beans and pantry staples like dried herbs and tomato paste, plus a few fresh veggies to add a burst of flavor.


  • 1 - 15oz can Garbanzo Beans
  • 1 - 15oz can Black Beans, canned, low-sodium
  • 1 cup Mushrooms
  • 1/8 tsp Cumin, ground
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper, ground
  • 1/2 tsp Garlic Powder
  • 1 tbsp Tomato Paste, unsalted
  • 1/3 cup Breadcrumbs
  • 1/3 cup Almond Flour
  • 1/2 Onion, raw



Place mushrooms in work bowl and pulse until finely diced.


Drain water from mushrooms and transfer to a mixing bowl.


Add onion to work bowl and run until finely diced.


Saute onions and mushrooms in pan on medium high heat for 5 minutes. Transfer to mixing bowl when done.


Drain water from beans and chickpeas and place in work bowl. Pulse 4-5 times. Transfer to bowl with onions and mushrooms.


Add spices, tomato paste, panko and flour to bowl. Mix to combine.


Form patties the size of your palm (approx. 3.5 oz) with the mixture.


Heat oil in pan over medium heat, add patties to pan and cook for 5 minutes on each side, until browned.

Nutritional information

Recipe: Veggie Burgers

Serving in this recipe: 4

Calories: 100
Total Fat: 4 g 6%
Saturated Fat: 0 g 1.8%
Cholesterol: 0 mg 0%
Sodium: 317.8 mg 13.2%
Total Carbs: 11 g 3.8%
Dietary Fiber: 2 g 9.8%
Sugar: 2 g  
Protein: 4 g 8.2%
Vitamin A: 0.2% Vitamin C: 3.8%
Calcium: 2.9% Iron: 6.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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