If you’re new to making meat-free meals, you may not think you’d like the vegetarian versions of some of your favorite meat dishes. But you haven’t tried this dish yet! It turns out, there are tons of filling veggie options out there that are bursting with flavor and that taste just as good as some of our meat-filled favorites, this portobello veggie burger being one of them! If you haven’t tried something similar, you’ll be shocked to know that portobello mushrooms, when grilled, can take on a distinctly beefy flavor that tastes amazing and that we can’t get enough of. We paired said mushrooms with black beans and broccoli, and then we got grilling. The result is a crispy patty that’ll knock your socks off…try it out and see for yourself!
Watch the video and find the recipe below >>>
Portobello Veggie Burgers
45 min to prepare
- 2 1/2 cups portobello mushrooms, gills removed, chopped
- 2 1/2 cups cooked black beans, rinsed and drained, divided
- 1 1/4 cups fresh broccoli, finely chopped
- 3/4 cup parmesan cheese, grated
- 2/3 cup seasoned breadcrumbs
- 1/4 cup red onion, chopped
- 4 eggs
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Montreal steak seasoning
- 1/2 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
- olive or vegetable oil, as needed
- Mash 1 cup beans in a large bowl until semi-smooth. Add remaining beans, mushrooms, broccoli, onion and garlic, and stir to combine.
- Add parmesan cheese and breadcrumbs into mixture, then add egg. Stir well to combine, making sure that everything is fully incorporated.
- Season veggie mixture with salt and pepper, Worcestershire sauce, steak seasoning and red pepper flakes, then mix everything to combine.
- Heat 3 tablespoons olive oil in a large pan or skillet over medium-high heat and use dampened hands to start forming your veggie patties. Note:
- Once oil is hot, place 2-3 patties in skillet and cook for 3-5 minutes per side, or until golden brown.
- Transfer patties to a paper towel-lined plate to drain, then serve hot.
Recipe adapted from The Kitchen Whisperer