Portabella Black Bean Burgers (Print View)
Tasty, veggie-packed burgers with a hearty mix of mushrooms, beans, and broccoli. A satisfying meat-free choice.
# What You'll Need:
→ Burger Foundation
01 -
2 cups of black beans, cooked, drained, and split
02 -
1/2 cup finely chopped red onion
03 -
1 cup minced fresh broccoli
04 -
2 cups Portobello mushrooms, diced into small bits, gills removed
→ Binding Mix
05 -
3 large eggs, whisked until smooth
06 -
3/4 cup freshly shredded Parmesan cheese
07 -
1/2 cup and 2 tablespoons of Panko or gluten-free breadcrumbs
→ Seasonings
08 -
1 tbsp of finely minced garlic
09 -
1 tbsp of Montreal steak spice
10 -
1 tbsp of Worcestershire liquid
11 -
Cooking olive oil
# Directions:
01 -
Use a potato masher to crush 1 cup of black beans in a big mixing bowl. Leave it a little chunky for texture.
02 -
Sauté the mushrooms if desired. Then, toss them into the bowl with the rest of the beans, broccoli, chopped onion, minced garlic, Worcestershire sauce, and steak spice. Stir until well blended.
03 -
Combine the eggs, breadcrumbs, and Parmesan into the mix. Gently stir using a broad spoon until the mixture holds together nicely.
04 -
Set your mix aside. Place a medium non-stick skillet on medium heat, drizzle two tablespoons of olive oil, and wait until it looks shiny and shimmery—about 1-2 minutes.
05 -
Using clean, damp hands, scoop 1/2 cupfuls of the mix and press them into burger shapes. If they fall apart, mix in a little more breadcrumbs, one tablespoon at a time.
06 -
Fry the patties in the heated oil. Cook each side for about 3 to 5 minutes, or until they're golden and crisp on the outside.
07 -
Pair your burgers with guac, hummus, or even steak sauce—it's up to you!
# Notes:
01 -
Cooking the mushrooms beforehand reduces water and boosts flavor.
02 -
For vegetarian or vegan alternatives, choose anchovy-free Worcestershire and plant-based cheeses.