These Chunky Portabella Veggie Burgers are a hearty and flavorful plant-based option that even meat lovers will enjoy. Packed with umami-rich Portobello mushrooms, protein-packed black beans, and fresh vegetables like broccoli and red onion, these burgers offer a satisfying texture and a punch of flavor in every bite. Whether you’re serving them at a summer barbecue or as a weeknight dinner, these veggie burgers are versatile, nutritious, and incredibly delicious. With a touch of Montreal steak seasoning, Worcestershire sauce, and Parmesan cheese, they offer a depth of flavor that makes them stand out from typical veggie burgers.
Ingredients:
- 2 cups Portobello mushrooms, cubed (gills removed; sautéed if desired)
- 2 cups of cooked black beans, rinsed and separated.
- 1 cup minced broccoli (fresh only)
- ½ cup red onion, minced
- 3 extra-large eggs, beaten
- ½ cup plus 2 tablespoons Panko or gluten-free Panko
- 1 tablespoon Montreal steak seasoning
- 1 tablespoon Worcestershire sauce (vegetarian/vegan version if needed)
- 2 tablespoons minced garlic
- ¾ cup fresh grated Parmesan cheese (or vegetarian/vegan Parmesan cheese)
- Olive oil (for cooking)
Instructions:
- Prepare the Ingredients:
- Cube the Portobello mushrooms and remove the gills.
- Sauté the mushrooms for 4-5 minutes over medium heat with a little olive oil if desired, then set aside.
- Mince the broccoli and red onion, ensuring they are finely chopped.
- Mash the Black Beans:
- In a large bowl, mash 1 cup of the black beans with a fork or potato masher until mostly smooth but with some texture.
- Leave the other cup of black beans whole for added chunkiness.
- Combine the Ingredients:
- To the mashed beans, add the sautéed mushrooms, whole black beans, minced broccoli, red onion, and garlic.
- Stir until well mixed.
- Add the beaten eggs, Panko breadcrumbs, Montreal steak seasoning, Worcestershire sauce, and grated Parmesan cheese.
- Combine thoroughly until all components are evenly blended and the mixture forms a cohesive mass.
- Form the Patties:
- Using your hands, form the mixture into burger patties.
- You should get about 6-8 medium-sized patties, depending on your preferred size.
- Cook the Veggie Burgers:
- Heat a tablespoon or two of olive oil in a large skillet over medium heat.
- Once hot, add the veggie patties and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- For an extra crispy finish, place the patties in a preheated oven at 375°F (190°C) for an additional 10 minutes after pan-frying.
- Serve:
- Serve the chunky Portabella veggie burgers on a bun with your favorite toppings like lettuce, tomato, avocado, or even some extra cheese or sauce.
Conclusion:
These Chunky Portabella Veggie Burgers are a tasty and satisfying alternative to traditional burgers. Packed with nutrients from fresh vegetables and full of rich, savory flavors, they’re the perfect meal for vegetarians, vegans (with a few tweaks), or anyone looking to enjoy a plant-based meal. Easy to make and versatile for any occasion, these burgers are sure to impress!
Chunky Portabella Veggie Burgers
A hearty and flavorful veggie burger made withPortobello mushrooms, black beans, fresh broccoli, and Parmesan cheese. Theseburgers are perfect for a healthy, plant-based meal with a satisfying bite.
Ingredients
- 2 cups Portobello mushrooms cubed (gills removed; sautéed if desired)
- 2 cups of cooked black beans rinsed and separated.
- 1 cup minced broccoli fresh only
- ½ cup red onion minced
- 3 extra-large eggs beaten
- ½ cup plus 2 tablespoons Panko or gluten-free Panko
- 1 tablespoon Montreal steak seasoning
- 1 tablespoon Worcestershire sauce vegetarian/vegan version if needed
- 2 tablespoons minced garlic
- ¾ cup fresh grated Parmesan cheese or vegetarian/vegan Parmesan cheese
- Olive oil for cooking
Instructions
Prepare the Ingredients:
- Cube the Portobello mushrooms and remove the gills.
- Sauté the mushrooms for 4-5 minutes over medium heat with a little olive oil if desired, then set aside.
- Mince the broccoli and red onion, ensuring they are finely chopped.
Mash the Black Beans:
- In a large bowl, mash 1 cup of the black beans with a fork or potato masher until mostly smooth but with some texture.
- Leave the other cup of black beans whole for added chunkiness.
Combine the Ingredients:
- To the mashed beans, add the sautéed mushrooms, whole black beans, minced broccoli, red onion, and garlic.
- Stir until well mixed.
- Add the beaten eggs, Panko breadcrumbs, Montreal steak seasoning, Worcestershire sauce, and grated Parmesan cheese.
- Combine thoroughly until all components are evenly blended and the mixture forms a cohesive mass.
Form the Patties:
- Using your hands, form the mixture into burger patties.
- You should get about 6-8 medium-sized patties, depending on your preferred size.
Cook the Veggie Burgers:
- Heat a tablespoon or two of olive oil in a large skillet over medium heat.
- Once hot, add the veggie patties and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- For an extra crispy finish, place the patties in a preheated oven at 375°F (190°C) for an additional 10 minutes after pan-frying.
Serve:
- Serve the chunky Portabella veggie burgers on a bun with your favorite toppings like lettuce, tomato, avocado, or even some extra cheese or sauce.