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This Is the Black Bean-Mushroom Burger Recipe You’ve Been Waiting For

published Jul 24, 2020
Black Bean-Mushroom Burger Patties
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Credit: Photo: Kasim Hardaway; Food Styling: Kasim Hardaway and Sarah Alvord

When it comes to summer food staples, it doesn’t get more essential than burgers. Patties made with beef might come to mind first, but veggie burgers deserve just as much attention, if not more. Pack patties with good things like beans and meaty vegetables like mushrooms and the results may well push your usual burger aside this summer. Especially because they contain an instant flavor booster: Campbell’s® Condensed Cream of Mushroom Soup.

Credit: Photo: Kasim Hardaway; Food Styling: Kasim Hardaway and Sarah Alvord

Make These Attention-Stealing Veggie Burgers ASAP

Kasim Hardaway created this flavor-packed recipe. “I thought I’d put a spin on a black bean burger using Campbell’s® Condensed Cream of Mushroom Soup as both a flavoring agent and binder — killing two birds with one stone!” he says. The soup lends mushroomy, garlicky flavor to the patties while also keeping them from drying out. Add a mix of spices and crumbled feta cheese to the mix and the result is something the whole family will love. “It’s a vegetarian alternative for what might be my family’s favorite option from the grill. While it isn’t the beefy, carnivorous burger they all know and love, it’s packed with flavor and so moist.”

Credit: Parker Anderson

You’ll only need a few tablespoons of the condensed soup to taste its effects. But don’t let the rest of the can go to waste! Kasim recommends using it in a dish that pairs with the black bean-mushroom burgers, like scalloped potatoes or a twist on classic green bean casserole.

Credit: Photo: Kasim Hardaway; Food Styling: Kasim Hardaway and Sarah Alvord

Black Bean-Mushroom Burger Patties

Makes 8 to 10 patties

Nutritional Info


  • 2

    (15-ounce) cans black beans, drained, rinsed & dried

  • 1/2 tablespoon

    olive oil

  • 3/4 cup

    chopped green bell pepper

  • 1/3 cup

    chopped shallot

  • 1/2 cup

    chopped yellow onion

  • 2 tablespoons

    ground flaxseed

  • 3 tablespoons

    Campbell’s® Condensed Cream of Mushroom Soup

  • 4 tablespoons


  • 1/2 cup

    crumbled feta cheese

  • 1/2 cup

    plain bread crumbs

  • 1 teaspoon

    liquid smoke

  • 1 1/2 teaspoons

    ground cumin

  • 1 teaspoon

    chili powder

  • 1 teaspoon

    garlic powder

  • 1/2 teaspoon


  • Pinch of ground cinnamon

  • Fine sea salt

  • Freshly ground black pepper


  1. Preheat oven to 300°F.

  2. Place black beans on a lightly greased baking sheet and bake until firm to the touch, about 20 minutes.

  3. Heat olive oil in a large skillet over medium heat. Add green bell pepper, shallot, and onion and sauté until softened, about 5 minutes. Transfer vegetables to a large bowl.

  4. In a small bowl whisk ground flaxseed, Campbell’s® Condensed Cream of Mushroom Soup, and water. Allow to sit and thicken for 5 minutes.

  5. Add flax-mushroom soup mixture, feta cheese, bread crumbs, liquid smoke, spices, and a pinch of salt and pepper. Mash everything together. Add in black beans and continue to mash until smooth with varying-sized chunks of black beans. (Alternatively, pulse ingredients together in a food processor.) Form patties by taking a 1/3 cup measuring cup and scooping in the mixture. Pat until even and 1/2 to 3/4-inch thick.

  6. Place patties on a lightly greased baking sheet or baking sheet lined with parchment. Bake at 375°F for 10 minutes on each side, until the outer crust has firmed up and patties have crackled slightly.