Portobello Mushroom Veggie Burgers

 

Serving Size: Serves 6  |  Prep time: 15min  |  Cook Time: 12min  |  Total Time: 27min

 

Ready in under 30 minutes, this Portabello Mushroom Veggie Burger Recipe is one that even meat lovers can’t resist! Chaulk full of protein, these burgers boast a well-rounded flavor profile with black beans, onions, garlic, and broccoli and of course portabello mushrooms. Portabellos are beefy and meaty in texture, and by adding in the other seasonings, these burgers actually taste like beef, you’ll be blown away by their flavor! So take a minute to add these ingredients to your shopping list this week, you won’t regret it!

 

Ingredients:

  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil

 

Instructions:

  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms (preferred sauteed, see note below), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce.

 

Recipe Notes:

Saute First:

Mushrooms are high in water and it can vary from mushroom pack to mushroom pack how much water is in them. To alleviate the extra liquid/softness of the burger saute the mushrooms first in a little olive oil for about 5-7 minutes or until lightly browned and the liquid has been drawn out of the mushrooms. Allow mushrooms to cool slightly before adding to mix.

 

Vegan:

1. To not use eggs, most folks go with 1 tablespoon of flax seed meal and 3 tablespoons of water for each egg.
2. For the cheese, go with vegan cheese or even nutritional yeast.

 

Make Ahead:

  1. It is NOT recommended to mix this up, shape the patties then hold to cook. You cannot do this as the mushrooms will start to seep water and the patties will turn mushy.

 

Freezing Instructions:

  1. My recommendation is to form the patties, cook per the instructions, allow to cool then freeze. You must cook these fully prior to freezing.
  2. To reheat just pop them into the oven at 350F for 10-12 minutes or even in a microwave.

 

Recipe by: The Kitchen Whisperer


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