Homemade Veggie Burgers with black beans and mushrooms and topped with an easy Herb Mayonnaise. Add your favorite burger toppings and you’ll have an easy plant-based meal that is great for all diets!
This is a sponsored conversation written by me on behalf of Hellmann’s. The opinions and text are all mine.
I’m so excited to be working with Hellmann’s and to share these Homemade Veggie Burgers with Herb Mayonnaise featuring Hellmann’s Plant-Based Mayonnaise! These vegan burgers are packed with flavor and easy-to-find ingredients. Even my meat-loving kids enjoyed them!
If you’re looking to add more plant-based products to your diet Hellmann’s Plant-Based Mayonnaise is an easy switch, with the same great taste as Hellmann’s Real Mayonnaise. No one in my family could taste the difference. Hellmann’s Plant-Based Mayonnaise is just as creamy and 100% plant-based.
Hellmann’s Plant-Based Mayonnaise is just as versatile as Hellmann’s Real Mayonnaise. It was a great addition to both the burger patties and herb mayonnaise topping for these veggie burgers. You can use Hellmann’s Plant-Based Mayonnaise in all your favorite recipes for the same great taste.
These veggie burgers are easy to make but here are a few things that will help…
Equipment You May Need
- Food Processor – If you have a food processor, I strongly recommend using it for this recipe. If you don’t have one, you can mash the patty ingredients with a fork or even a potato masher if you have to.
- Spatula – A silicone spatula works great to scrape down the sides of the food processor while combining the patty ingredients.
- Grill Spatula – Although these veggie burger patties stay together quite well, a strong metal spatula will help flip them without the patties falling apart.
- Parchment Paper – If you’re making the patties ahead, you can wrap them in parchment paper and store the patties in the freezer.
(Full printable recipe card is at bottom of post.)
Veggie Burgers & Herb Mayonnaise Ingredients
- Hellmann’s Plant-Based Mayonnaise – The mayonnaise helps the burger patties stick together and is also the base in the Herb Mayonnaise.
- Mushrooms – I used baby bella mushrooms since they’re a bit “meatier”.
- Onion – I used a regular white onion, but any type should be ok.
- Black Beans – Drained canned black beans that have been rinsed work well.
- Brown Rice – Precook the brown rice or use leftover rice. Make sure the rice isn’t too “gummy”.
- Bread Crumbs – Plain bread crumbs or plain panko bread crumbs are good to use.
- Walnuts – Use unsalted raw walnuts and toast yourself before using.
- Paprika – I like smoked paprika in these patties but you could also use sweet or use your favorite spices instead.
- Garlic – I used garlic powder but you could also use minced garlic cloves.
- Salt/Pepper – Use a little salt and pepper in both the patties and Herb Mayonnaise.
- Lemon Juice – Fresh lemon juice works best if you can.
- Scallions – Chives would also work well.
- Rosemary – Fresh rosemary adds so much flavor and I wouldn’t skip it.
- Rolls – Choose your favorite burger roll. You can make the patties into any size you want even sliders!
- Fave Burger Toppings – We liked lettuce and tomato slices on our burgers but cucumber slices, pickles, or even sautéed mushrooms would be delicious.
How to Make Veggie Burgers with Herb Mayonnaise
Step One: Cook the mushrooms and onions until soft, cool.
Step Two: Place all patty ingredients in food processor and pulse until everything is finely chopped and starts to stick together.
Step Three: Form mixture into patties, freeze.
Step Four: Mix together all of the Herb Mayonnaise ingredients in a bowl, cover and refrigerate.
Step Five: Preheat grill, cook patties.
Step Six: Assemble burgers with your favorite toppings and the Herb Mayonnaise.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve these burgers right away after cooking.
- Top the burgers with your favorite vegan-friendly toppings such as lettuce, tomato, sliced cucumber, onion, sautéed mushrooms, or whatever else you like. These homemade Spicy Pickles or Pickled Onions would also be delicious.
- Serve with your favorite summer sides such as potato chips, veggie salad, coleslaw, potato salad, or pasta salad.
Quick Tips for Best Results
- I strongly recommend a food processor for this recipe. Although you can make the patties by hand, a food processor really helps chop and combine all the ingredients.
- The patties can stick a little to the grill/pan so coat them with a nonstick spray or olive oil before cooking.
- You can form the patties into any shape you like including 4 smaller patties. If you do make smaller patties be sure to adjust the cooking time. Or you can also double the recipe to make 4 large patties.
- If the ingredients don’t start sticking together in the food processor, add a little more mayonnaise to help everything combine.
- Although these patties stay together fairly well, be gentle handling them so that they do not fall apart. Freezing the patties before cooking seems to help keep everything together.
Veggie Burgers FAQ
How should I store the Veggie Burgers and Herb Mayonnaise?
Store any uncooked patties in the freezer well-wrapped in a resealable bag or airtight container. Leftover cooked patties should be stored in a resealable bag or airtight container in the fridge. The Herb Mayonnaise should be stored covered in the fridge.
How long will the patties last?
The patties will last a few days in the fridge and uncooked patties that are well-wrapped could last several months in the freezer.
Substitutions?
Instead of paprika and garlic powder, you can use your favorite spices. Instead of plain bread crumbs you can use panko bread crumbs.
What else can I add to this recipe?
Add your favorite dried or fresh herbs and spices in both the patties and Herb Mayonnaise.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This recipe is vegan but be sure to check your rolls and other ingredients.
Vegetarian – It’s vegetarian. Again, be sure to check specific brands and ingredients.
Low-Carb – You can try a lower-carb bread crumb and wrap the patties in lettuce leaves rather than rolls. You can try cauliflower rice instead of brown rice but I haven’t tried it in this particular recipe so I can’t guarantee results.
Gluten-Free -Try a gluten-free bread crumb and gluten-free rolls.
Other Plant-Based Recipes From Hellmann’s You May Enjoy
Hope you enjoy this Veggie Burger and Herb Mayonnaise recipe! Tell me in the comments if you made any changes to the burgers.
Be sure to check out Hellmann’s for other delicious plant-based recipes!
Homemade Veggie Burgers
Ingredients
Veggie Burger Patties:
- 1/2 cup chopped baby bella mushrooms
- 1/4 cup finely chopped onion
- 1/2 cup drained canned black beans
- 1/2 cup precooked brown rice
- 1/2 cup plain bread crumbs
- 1/4 cup walnuts (raw, unsalted), lightly toasted
- 2 Tablespoons Hellmann's Plant-Based Mayonnaise
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Herb Mayonnaise:
- 1/2 cup Hellmann's Plant-Based Mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh scallions finely chopped
- 2 teaspoons fresh rosemary finely chopped
- salt/pepper to taste
Other:
- 2 rolls
- 2 lettuce leaves
- 4 slices roma tomatoes
Instructions
- In a medium nonstick skillet cook chopped mushrooms and onion over medium heat. Stir occasionally and cook until soft, about 4-6 minutes. Set aside to cool slightly.
- Meanwhile, place all other patty ingredients in food processor including the black beans, brown rice, bread crumbs, walnuts, 2 Tablespoons mayonnaise, paprika, garlic powder, salt, and pepper. Add cooled mushrooms and onion. Pulse until mixture starts to come together, scraping down sides if necessary.
- Remove mixture from food processor and form into 2 patties on parchment paper. Lightly wrap and place in freezer for about an hour or overnight.
- Prepare Herb Mayonnaise by mixing together 1/2 cup of mayonnaise, lemon juice, scallions, and rosemary in a small mixing bowl. Add salt and pepper if destired to taste. Cover and refrigerate.
- Preheat grill to medium-high heat. Lightly spray burger patties with nonstick spray (or brush with olive oil or oil of choice). Cook veggie burger patties for about 5-8 minutes per side or until heated through, flipping just once. (Patties can alse be made in nonstick pan on stovetop if preferred.)
- Place patties on buns and top with lettuce, tomatoes, and 1 Tablespoon of Herb Mayonnaise. Serve immediatly with remaining Herb Mayonnaise on the side.
Notes
- The recipe makes 2 large burgers. You can make 4 smaller burgers or even sliders. Be sure to adjust cooking time as needed.
- Burger patties can be kept well-wrapped in the freezer until ready to cook.
- A food processor works best for this recipe but you could mash everything by hand if you prefer.
- If your patty mixture seems a little dry, you can add a little more mayonnaise until the ingredients start to stick together.
- The burger patties stick together fairly well while cooking but be careful turning them over and do not handle them too much or they will start to fall apart.
- For the burger patties, instead of paprika and garlic powder, you can use your favorite dried or fresh herbs.
- Instead of plain bread crumbs, you can use panko bread crumbs.
- Instead of or in addition to lettuce and tomato, add your favorite burger toppings.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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