This burger is nutrient-dense and super versatile. It can be eaten traditionally on a bun with cheese, topped with guacamole and salsa, or on a bed of lettuce. It is so delicious, that it can be eaten all by itself! No matter which way you try it, this Portobello Black Bean Burger will not disappoint.
- 2 cups Portobello mushrooms, cubed, gills removed
- 2 cups cooked black beans, rinsed and divided
- 1 cup fresh broccoli, minced
- ½ cup red onion, minced
- 3 XL eggs, beaten
- ½ cup plus 2 tbsp. Panko
- 1 tbsp. Montreal Steak Seasoning
- 1 tbsp. Worcestershire
- 2 tbsp. garlic, minced
- ¾ cup Parmesan cheese, grated
- Olive oil
- In large bowl, pour 1 cup of black beans and mash with a masher or fork (chunks are okay).
- Mix in mushrooms, remaining cup of beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
- Add in eggs, cheese and Panko. Mix gently with a large spoon until mixture is combined.
- Take a 1-cup measuring scoop and pack with burger mix.
- Turn measuring cup upside down and tap mixture on to plate. Repeat four more times. Mix should make approximately 5 (1 cup) patties.
- Set patties aside while you place a medium non-stick pan over medium heat and add in 1 tbsp. of oil or spray with oil.
- Once the oil starts to simmer (about a minute or two), place patties in pan and cook for 4-6 minutes per side or until a golden brown crust has formed on each side.
- Serve with hummus, guacamole, or steak sauce.
- Should make 5 large burgers. If you prefer smaller burgers, use 1/2 cup when making patties.
- Freeze uncooked patties individually in plastic wrap in freezer bag or plastic container.
- When ready to cook, let burger thaw for 30 minutes in refrigerator; then cook using recipe instructions.
Nutrition Information (serving size 1 burger)
- 210 calories
- 22 g carbs
- 4 g fiber
- 15 g protein
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