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This chunky portabella veggie burger recipe transforms humble mushrooms and beans into a hearty, satisfying plant-based burger that even meat-lovers will devour. The combination of earthy mushrooms, protein-packed beans, and fresh vegetables creates a burger with incredible texture and depth of flavor that holds together perfectly when cooked.
I created this recipe when trying to please both vegetarians and carnivores at a family gathering. The meaty texture of the portabellas was the secret weapon that had everyone reaching for seconds and nobody missing beef.
Ingredients
- Portabello mushrooms: Cubed into small pieces with gills removed adds a meaty texture and umami flavor that makes these burgers satisfying
- Black beans: Provide protein and help bind the burgers while adding a hearty texture
- Fresh minced broccoli: Brings color, nutrition, and a subtle veggie flavor that complements the mushrooms
- Red onion: Adds aromatic flavor and subtle sweetness when cooked
- Eggs: Serve as the critical binding agent that helps everything hold together
- Panko breadcrumbs: Create the perfect texture while absorbing excess moisture
- Montreal Steak Seasoning: Provides complex flavors without having to measure multiple spices
- Worcestershire sauce: Adds depth and umami, make sure to use vegetarian version if needed
- Fresh garlic: Infuses the entire mixture with essential aromatic flavor
- Parmesan cheese: Adds saltiness and helps with binding, look for vegetarian or vegan versions if needed
- Olive oil: For cooking creates that perfect golden crust
Step-by-Step Instructions
- Prepare the base:
- Mash one cup of the black beans in a large bowl, leaving some chunks for texture. This creates a binding paste while maintaining interesting texture in the final burger.
- Combine the vegetables:
- Add in the mushrooms, preferably sautéed first to remove excess moisture, your remaining whole beans, broccoli, garlic, onion, Worcestershire, and steak seasoning. Mix just until everything is evenly coated, allowing each ingredient to maintain its integrity.
- Add binding ingredients:
- Incorporate the eggs, Parmesan cheese, and breadcrumbs, gently folding with a large spoon until just combined. Overmixing will make the burgers dense, so use a light hand here.
- Heat the cooking surface:
- Place a medium nonstick pan over medium heat and add two tablespoons of olive oil. Wait until the oil shimmers, which indicates it has reached the perfect temperature, usually after about two minutes.
- Form and cook the patties:
- With dampened hands to prevent sticking, scoop a half cup of mixture and shape into a burger patty approximately half inch thick, pressing firmly to ensure it holds together. Cook for three to five minutes per side until a golden brown crust forms and the burger feels firm to the touch.
- Rest before serving:
- Allow the burgers to rest for two minutes after cooking, which helps them set up and maintain their shape when transferred to buns or plates. Serve with hummus, guacamole, or steak sauce.
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The portabella mushrooms are truly the star of this recipe. I discovered their magic when trying countless veggie burger recipes that kept falling apart or tasting like cardboard. Their meaty texture and ability to absorb flavor completely transformed my approach to meatless burgers.
Make-Ahead Tips
These veggie burgers are perfect for meal prep. You can prepare the mixture up to 24 hours in advance and keep it covered in the refrigerator. For longer storage, form the patties, place parchment paper between each one, and freeze in an airtight container. Cook frozen patties by thawing in the refrigerator overnight before cooking, or add a few extra minutes to the cooking time if cooking from frozen.
Serving Suggestions
While these burgers are delicious on a traditional bun with lettuce, tomato, and onion, they're versatile enough to enjoy in multiple ways. Try them crumbled over a salad, sliced into a wrap, or served bunless with avocado and a fried egg on top. For a complete meal, pair with sweet potato fries or a light side salad. The patties also make excellent mini sliders for appetizers, just adjust the cooking time accordingly.
Ingredient Substitutions
This recipe is incredibly forgiving and adaptable to what you have on hand. No broccoli? Use finely chopped kale, spinach, or bell peppers instead. Out of black beans? Pinto or kidney beans work beautifully. For a gluten-free version, substitute gluten-free panko and check that your Worcestershire sauce is gluten-free. To make the recipe vegan, replace eggs with flax eggs (one tablespoon ground flaxseed mixed with three tablespoons water per egg) and use vegan Parmesan or nutritional yeast.
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These veggie burgers will certainly leave a lasting impression on your family and friends. Their bold flavors and perfect texture make them a go-to recipe for any mealtime!
Frequently Asked Questions
- → Why should I remove the gills from the portobello mushrooms?
Removing the gills from portobello mushrooms prevents your burgers from turning a dark, unappetizing color. The gills can also add a bitter taste and release excess moisture that might make your patties soggy.
- → Can I make these burgers vegan?
Yes! Substitute the eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use vegan Parmesan cheese and ensure your Worcestershire sauce doesn't contain anchovies (many brands offer anchovy-free versions).
- → Why is sautéing the mushrooms first recommended?
Sautéing the mushrooms first removes excess moisture and enhances their flavor through caramelization. This step helps prevent soggy burgers and intensifies the umami taste that makes these patties so satisfying.
- → Can I freeze these veggie burgers?
Absolutely! Cook the patties completely, let them cool, then freeze with parchment paper between each burger. They'll keep for up to 3 months. Reheat in a skillet or oven until heated through for best texture.
- → What's the best way to serve these veggie burgers?
These burgers are versatile! Serve them on whole grain buns with traditional toppings like lettuce, tomato and onion. As suggested in the recipe, they pair beautifully with hummus, guacamole or steak sauce. You could also crumble them over salads or grain bowls.
- → Why does the recipe suggest using dampened hands when forming the patties?
The mixture can be sticky due to the binding ingredients. Dampening your hands with water creates a barrier that prevents the mixture from sticking to your skin, making it much easier to form uniform patties without losing ingredients.