The black bean and mushroom burger with blackberry sauce is a tasty vegetarian alternative to enjoy at home for a fast-food-style meal. I made the burgers using black beans (cooked) and porcini mushrooms (cooked in a pan with garlic, oil, and parsley), then added breadcrumbs. Once cooked, I placed the burgers in buns, adding slices of caciotta, tomato slices, and lettuce; but most importantly, I dressed the burgers with a delicious homemade wild blackberry sauce. With this recipe, you’ll bring a burst of flavor to the table that will captivate your guests!
For other delicious recipes, check out the collections:
Hamburger and burger
Recipes with blackberries – Sweet and savory
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 1 3/4 cups black beans (cooked)
- 2 3/4 oz Porcini mushrooms
- 1/2 cup Breadcrumbs
- 1 clove Garlic
- 1 bunch Parsley
- to taste Extra virgin olive oil
- 2 slices Caciotta cheese
- 2 leaves Lettuce
- 2 slices Tomato
- 2 Hamburger buns
- 1 cup Wild blackberries
- 1/4 cup Tomato puree
- 2 tbsp Vinegar
- 1/4 cup Honey
- 1 tbsp Sugar
- 2 tsp Mustard
- 1 Onion
- 1 clove Garlic
- to taste Extra virgin olive oil
Preparation
To make the black bean and mushroom burger, pour a drizzle of extra virgin olive oil into a pan with the chopped onion and garlic. Place over low heat and let the onion soften.
Then add the tomato puree, honey, sugar, mustard, and vinegar. Continue cooking over low heat.
Blend the blackberries and strain them through a fine mesh sieve to remove the seeds, collecting the resulting liquid in a bowl.
Add the blackberry mixture to the sauce and continue to cook, bringing to a boil for 5 minutes. Then remove from heat and let cool.
This blackberry sauce can be stored in the refrigerator in a glass jar.
Soak the beans overnight, or for at least 6/8 hours. Then cook them in a pot following the package instructions. Once cooked, let them drain.
In a pot, pour a drizzle of extra virgin olive oil and add the garlic clove and chopped parsley. Wash and clean the mushrooms, slice them. Add them to the garlic and parsley, and sauté for a few minutes. Then, continue cooking over low heat and adjust salt. If necessary, add a tablespoon of hot water.
Once the mushrooms are cooked, remove from heat and let cool.
Blend the beans and mushrooms, then pour them into a bowl. Start mixing and also add the breadcrumbs until you get a firm and homogeneous mixture.
Divide the mixture into 2 equal parts and flatten them with your hands to form burgers. I placed the mixture inside a circular pastry ring (12 cm in diameter) and used the back of a spoon to level the surface, obtaining smooth and compact burgers.
Heat the grill (or griddle) and cook the burgers, browning them on both sides. Then place a slice of caciotta on each burger and let it melt.
Cut the buns in half and grill them on both sides.
Then proceed to assemble the sandwich, starting with the bottom part: add a sauce of your choice, then place the burger with cheese. Dress with blackberry sauce, add a slice of tomato and lettuce.
Close the sandwich and serve. Enjoy your meal!
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