Name: Portobello Mushroom Veggie Burger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Portobello Mushrooms, 200g; 2 Carrots, 300g; 1/2 head Broccoli Florets, 200g; 1 Red Onion, 100g; 4 cloves Garlic; 2 cups Black Beans, Rinsed and divided; 3 eggs; 1/2 cup Panko Bread Crumbs (*Whole Wheat); 1 tsp liquid smoke seasoning; 1-1/2 tsp seasoning salt; 1/2 tsp pepper; 1 tsp nutmeg; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp olive oil (*)

These 15 minute Portobello Veggie Burgers are not only healthy and flavourful but really fast to prepare using a food processor! Hearty Portobello Mushrooms, whole and mashed black beans, minced broccoli and carrots with onions, garlic and delicious spices make these Veggie Burgers not only extremely healthy but a great filling substitute for beef hamburgers!

I am so, so impressed with how these came out! I told my husband I could easily substitute 4/5 beef burgers with these veggie burgers and be completely happy! (He was like Whoa Whoa…its still not a beef burger!!)

NO…THESE WILL NEVER BE A BEEF HAMBURGER… I wouldn’t even want to label them as that! But damn are they good!!

These are so great to have on hand in the freezer!!! I can take them out and add them to a salad instead of chicken or shrimp. Try putting them in wraps with a bit of cheese and lettuce. Eat it on a sandwich with big ol’ slice of tomato and some jalapeno havarti…. YUM… possibilities are endless!

With summer here FINALLY, it seems every where we are brings more hamburgers and hot dogs and while I LOVE both I seem to be constantly searching for a bit of variety.

Portobello Veggie Burgers

The Burgers came together so quickly in a food processor while you can definitely hand chop all the veggies it is so time consuming that I would do the food processor 10x over before hand chopping again!

The portobello mushrooms I broke into roughly quarters and the carrots just chopped into 1″ chunks and into the food processor. I pulsed them fairly finely and then sauteed them in a pan until the mushrooms let go of all their moisture and it evaporated. I had no liquid left after 15 minutes in the pan but if you do have any left you can drain it out. The more moisture the less the burgers will stick together!

I pulsed the broccoli, half the black beans, onion and garlic until finely minced. Then added the eggs and spices and pulsed until incorporated. The mixture resembled a very thick paste with small lumps but after forming the burgers and adding the rest of the whole black beans they came together amazing!

I had tried a few other recipes and had trouble keeping the burgers from crumbling. This recipe should not have that problem I found them much easier to form and flip without just a plate of crumbled burgers!

I hope you enjoy these as much as we do! When you try them hashtag me on instagram so I can see your creation! #justadashofsugar @justadashofsugar!

Try more amazing Recipes:

Mediterranean Pasta Salad

Avocado Egg Salad

Portobello mushrooms, carrots, black beans and broccoli make amazing veggie burgers

Portobello Mushroom Veggie Burger

Hearty Portobello Mushrooms, whole and mashed black beans, minced broccoli and carrots with onions, garlic and delicious spices make these Veggie Burgers not only extremely healthy but a great filling substitute for beef hamburgers!

Course Main Course

Cuisine American

Keyword burgers, portobello mushrooms, vegetarian, veggie burger

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 14 patties

Author Just a Dash

Ingredients

2 Portobello Mushrooms, 200g
2 Carrots, 300g
1/2 head Broccoli Florets, 200g
1 Red Onion, 100g
4 cloves Garlic
2 cups Black Beans, Rinsed and divided
3 eggs
1/2 cup Panko Bread Crumbs *Whole Wheat
1 tsp liquid smoke seasoning
1-1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp nutmeg
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil *

Instructions

Cut cleaned mushrooms and carrots into quarters and place in a food processor. Pulse until they are minced.
Place in preheated frying pan with 1/2 tbsp olive oil and saute over medium heat for 15 minutes stirring occasionally until carrots are soft through and liquids are rendered out. Drain any remaining liquids
Place cleaned broccoli florets, red onion (quartered), garlic cloves and 1 cup of the black beans into the food processor and pulse until in small chunks about the size of a marble. Then add eggs, bread crumbs and all seasonings and pulse until slightly mushy. This will bind all the ingredients together.
Add remaining 1 cup of black beans, mushroom mixture and broccoli mixture and mix together for your burger "meat!"
With clean hands scoop 1/3 cup of the mixture into your palm and form and pack them into round patties.
Preheat your griddler (George Forman) if you have one. I loved using mine as it cooked top and bottom at the same time so no flipping necessary! You can however cook these just as well flipping halfway in either a cast iron pan or a frying pan!
Place patties on the griddle and fry for 5 minutes. If using a pan fry for 4 minutes or until browned on the bottom and flip for approximately 3 more minutes. Check that it is browned before removing!
Serve immediately with your favorite burger buns and toppings, in a wrap with fresh veggies or layer between waxed paper and freeze for up to a month. Take out and thaw before reheating in the oven or microwave!