These Chunky Portobello Veggie Burgers are the ultimate plant-based patties, packed with nutritious vegetables, hearty black beans, and savory seasonings. With a satisfying texture from cubed Portobello mushrooms and minced broccoli, these burgers are deliciously filling while providing a rich, umami flavor. Perfect for a BBQ, a weeknight dinner, or meal prep, these burgers are both versatile and easy to make. Customize them with vegan options for a fully plant-based experience that doesn’t compromise on flavor!
Ingredients:
- Veggie Burger Mix:
- 2 cups Portobello mushrooms, cubed into small pieces (gills removed; see note on sautéing)
- Two cups of cooked black beans, rinsed and separated into portions.
- 1 cup fresh broccoli, minced
- 1/2 cup red onion, minced
- 3 extra-large eggs, beaten
- 1/2 cup + 2 tablespoons Panko or gluten-free Panko breadcrumbs
- 3/4 cup fresh grated Parmesan cheese (use vegetarian or vegan Parmesan if preferred)
- Seasonings:
- 1 tablespoon Montreal Steak Seasoning
- 1 tablespoon Worcestershire sauce (ensure it’s vegetarian or vegan-friendly if needed)
- 2 tablespoons minced garlic
- For Cooking:
- Olive oil, for pan-frying
Instructions:
- Prepare the Mushrooms: Sauté the cubed Portobello mushrooms in a small amount of olive oil over medium heat for about 5 minutes, or until softened. This step enhances the flavor and reduces excess moisture.
- Mash the Black Beans: In a large bowl, mash half of the black beans until smooth, leaving the other half whole for texture.
- Mix the Ingredients: Add the sautéed mushrooms, remaining black beans, minced broccoli, and red onion to the bowl with the beans. Stir in the beaten eggs, Panko breadcrumbs, grated Parmesan, Montreal Steak Seasoning, Worcestershire sauce, and minced garlic until well combined.
- Form Patties: Using your hands, form the mixture into 6-8 patties, pressing them firmly to ensure they hold together.
- Cook the Burgers: Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until they’re golden brown and heated through.
- Serve: Place the veggie burgers on your preferred buns and top them with ingredients like lettuce, tomato, and avocado. These burgers are delicious alongside a serving of sweet potato fries or a crisp salad.
Conclusion:
These Chunky Portobello Veggie Burgers offer a flavorful, satisfying alternative to traditional burgers. With the earthy taste of Portobello mushrooms and protein-rich black beans, these burgers are sure to please vegetarians, vegans, and meat-lovers alike. Customize them to your dietary needs for a wholesome and delicious meal!
Chunky Portobello Veggie Burgers – Hearty and Flavorful Meat-Free Patties
Chunky Portobello Veggie Burgers are hearty,flavor-packed plant-based patties made with Portobello mushrooms, black beans,and broccoli. These veggie burgers are easy to make, filling, and can becustomized to suit vegan or vegetarian diets.
Ingredients
Veggie Burger Mix:
- 2 cups Portobello mushrooms cubed into small pieces (gills removed; see note on sautéing)
- Two cups of cooked black beans rinsed and separated into portions.
- 1 cup fresh broccoli minced
- 1/2 cup red onion minced
- 3 extra-large eggs beaten
- 1/2 cup + 2 tablespoons Panko or gluten-free Panko breadcrumbs
- 3/4 cup fresh grated Parmesan cheese use vegetarian or vegan Parmesan if preferred
Seasonings:
- 1 tablespoon Montreal Steak Seasoning
- 1 tablespoon Worcestershire sauce ensure it’s vegetarian or vegan-friendly if needed
- 2 tablespoons minced garlic
For Cooking:
- Olive oil for pan-frying
Instructions
- Prepare the Mushrooms: Sauté the cubed Portobello mushrooms in a small amount of olive oil over medium heat for about 5 minutes, or until softened. This step enhances the flavor and reduces excess moisture.
- Mash the Black Beans: In a large bowl, mash half of the black beans until smooth, leaving the other half whole for texture.
- Mix the Ingredients: Add the sautéed mushrooms, remaining black beans, minced broccoli, and red onion to the bowl with the beans. Stir in the beaten eggs, Panko breadcrumbs, grated Parmesan, Montreal Steak Seasoning, Worcestershire sauce, and minced garlic until well combined.
- Form Patties: Using your hands, form the mixture into 6-8 patties, pressing them firmly to ensure they hold together.
- Cook the Burgers: Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until they’re golden brown and heated through.
- Serve: Place the veggie burgers on your preferred buns and top them with ingredients like lettuce, tomato, and avocado. These burgers are delicious alongside a serving of sweet potato fries or a crisp salad.