Portobello Mushroom Burgers

I found this recipe and this is one of the best vegetarian burger recipes I've ever had or made! This is a great alternative if you are trying to limit meat, but love burgers and don't want to skimp on taste!

Chunky Portobello Veggie Burgers

Serves 4-6 depending on how big/small you make the patties


Produce:

  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed

  • 1 cup minced broccoli, fresh only

  • 1/2 cup red onion, minced

  • 2 Tbl minced garlic

Canned:

  • 2 cups cooked black beans, rinsed and divided

Refrigerated:

  • 3 XL eggs, beaten

  • 3/4 cup fresh grated Parmesan

Oils & Spices:Olive oilDash of salt and pepperLiquids:1 Tbl Worcestershire Other:1/2 cup plus 2 Tbl Panko 


How-To:

  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, the rest of the beans, broccoli, garlic, onion, and Worcestershire.

  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.

These are great by themselves or with whole wheat burger buns, Recipe by: The Kitchen Whisperer