Chunky Portabella Veggie Burgers (Print Version)
# Ingredients:
→ Burger Base
01 -
2 cups Portobello mushrooms, cubed (smaller pieces), gills removed
02 -
2 cups cooked black beans, rinsed and divided
03 -
1 cup fresh broccoli, minced
04 -
1/2 cup red onion, minced
→ Binding Ingredients
05 -
3 extra large eggs, beaten
06 -
1/2 cup plus 2 tablespoons Panko or Gluten Free Panko
07 -
3/4 cup fresh grated Parmesan cheese
→ Flavoring
08 -
1 tablespoon Montreal Steak Seasoning
09 -
1 tablespoon Worcestershire sauce
10 -
1 tablespoon minced garlic
11 -
Olive oil for cooking
# Instructions:
01 -
In a large bowl, mash 1 cup of black beans with a potato masher. Some chunks are acceptable for texture.
02 -
Add the mushrooms (preferably sautéed first), remaining beans, minced broccoli, garlic, onion, Worcestershire sauce and steak seasoning. Mix until ingredients are evenly coated.
03 -
Incorporate the beaten eggs, grated Parmesan and bread crumbs. Mix gently with a large spoon until the mixture is well combined.
04 -
Set mixture aside. Place a medium non-stick pan over medium heat and add 2 tablespoons of olive oil. Allow oil to heat until it begins to shimmer, approximately 1-2 minutes.
05 -
With dampened hands (to prevent sticking), scoop 1/2 cup of mixture into your palm and gently shape into a burger patty, pressing ingredients together firmly. The mixture should hold its shape. If it doesn't, add 1 additional tablespoon of bread crumbs.
06 -
Place patties in hot oil and cook for 3-5 minutes per side, or until golden brown with a firm crust on each side.
07 -
Serve veggie burgers with hummus, guacamole or steak sauce as desired.
# Notes:
01 -
Sautéing the mushrooms before mixing is recommended to remove excess moisture and enhance flavor.
02 -
For vegetarian or vegan versions, use Worcestershire sauce without anchovies and appropriate cheese alternatives.