Description
Hearty and flavorful, these Chunky Portabella Veggie Burgers are packed with mushrooms, black beans, and fresh broccoli, making them the perfect meatless meal for any night of the week.
Ingredients
2 cups Portobello mushrooms, cubed (gills removed)
2 cups cooked black beans, rinsed and divided
1 cup minced fresh broccoli
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 tablespoons Panko or Gluten-Free Panko
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce (vegan version if needed)
1 tablespoon minced garlic
3/4 cup fresh grated Parmesan (vegetarian or vegan version)
Olive oil for sautéing
Instructions
1. Mash 1 cup of black beans in a large bowl using a masher.
2. Add mushrooms (preferably sautéed), remaining black beans, broccoli, garlic, red onion, Worcestershire sauce, and steak seasoning. Mix gently.
3. Stir in eggs, Parmesan, and breadcrumbs. Combine until the mixture holds together.
4. Let the mixture rest for a few minutes to allow breadcrumbs to absorb moisture.
5. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
6. Form 1/2 cup of the mixture into a patty using damp hands.
7. Place patties in the skillet and cook for 3–5 minutes per side, or until golden brown and crusted.
8. Serve immediately with hummus, guacamole, or your favorite spread.
Notes
To avoid soggy patties, sauté mushrooms first to remove excess moisture.
Use flaxseed meal mixed with water as a vegan egg replacement.
Replace Parmesan with vegan cheese or nutritional yeast for a vegan version.
Do not freeze uncooked patties. Cook first, then freeze and reheat as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Stove top
- Cuisine: Vegetarian