Chunky Portabella Veggie Burgers (8 burgers)
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I've made numerous veggie burgers over the years, but this one so far is the best. They have a hearty, beefy flavor and they turned out looking just like the picture. I found it online at the Kitchen Whisperer. Her website will also give you a vegan version of this recipe.
Ingredients: 2 cups portabella mushroom, cubed in small pieces, gills removed 2 cups cooked black beans, rinsed and divided 1 cup minced broccoli, fresh 1/2 cup red onion, minced 3 large eggs, beaten 1/2 cup plus 4 Tbl Panko bread crumbs 1 Tbl Montreal Steak Seasoning (Target or Jewel) 1 Tbl Worcestershire sauce 2 Tbl minced garlic 3/4 cup fresh grated Parmeson Olive oil Directions: 1. In a large bowl add 1 cup of black beans and mash with a masher. 2. Next add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire, and steak seasoning. 3. Mix just until coated. 4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined. 5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil. 6. Once the oil starts to shimmer (about two minutes), using dampened hands, scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn't add just a Tbl more of bread crumbs. 7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side. |
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Helpful Tips:
Definitely use a non-stick pan. I made 4 of the burgers in a regular skillet and guess what....it was difficult to turn them over without them sticking and falling apart. I made two of the burgers in my non-stick skillet and that worked just fine. I also made two of the burgers in the oven on top of parchment paper. They turned out just ok. They did not form the brown crusty outer coating that gives them more visual appeal.
Cook four burgers at a time. This will give you plenty of room to flip the burgers without them falling apart.
I added two more Tbls of bread crumbs then the original recipe.
I used my food processor to mince the garlic and onion. I used the grating disc to mince the broccoli. It will save you lots of time.
Helpful Tips:
Definitely use a non-stick pan. I made 4 of the burgers in a regular skillet and guess what....it was difficult to turn them over without them sticking and falling apart. I made two of the burgers in my non-stick skillet and that worked just fine. I also made two of the burgers in the oven on top of parchment paper. They turned out just ok. They did not form the brown crusty outer coating that gives them more visual appeal.
Cook four burgers at a time. This will give you plenty of room to flip the burgers without them falling apart.
I added two more Tbls of bread crumbs then the original recipe.
I used my food processor to mince the garlic and onion. I used the grating disc to mince the broccoli. It will save you lots of time.