Chunky Portabella Veggie Burgers

Chunky Portabella Veggie Burgers

The best damn veggie burger on earth! Portabella mushrooms, broccoli, dark beans and flavoring make this a burger even meat darlings can't help it!

Since it's Lent now I endeavor to think of genuinely meatless dishes as despite the fact that a great many people eat fish on Friday there are tons that despise fish. I took out the dazzling portabellas (I wish I had taken pictures of them since they were MASSIVE!!!) and wiped out the gills. Presently you don't need to expel them as they are consumable. Most cook's evacuate them as they will stain your sauce and make it sloppy. For this dish, it's absolutely your call. I do what needs to be done without much forethought. When I hacked them up I could have effectively ceased there with the veggies and just included the coupling fixings and flavoring yet I needed protein and an all the more balanced flavor profile. That being the situation I opened up the ice chest to perceive what different veggies I could include. Garlic is an unquestionable requirement and onion as the onion includes dampness. I saw some crisp broccoli and imagined that would light up the dish outwardly as well as in flavor profile. Anyway what I didn't have was protein. Beyond any doubt the eggs were an extraordinary wellspring of protein yet I need more. I selected to include dark beans for shading, protein and flavor yet in addition surface. They, in contrast to cooked broccoli, mushrooms and onions stay semi-firm.

These burgers just met up wonderfully. Since I had made dark bean burgers previously (that are friggen AMAZING!!!) I realized the best wager to truly get these to stick together with as meager filler (bread scraps) as conceivable was to crush half of the beans. That truly ties the stuff together without including a great deal of bread pieces making it then nearly meatloaf-like.

My greatest guidance I can give you when you make these is to ensure you have like a bowl or something with water in it so you can plunge your hands in to get wet as this blend is delicate and will stick to dry hands. In addition it helps making molding them so a lot less demanding. As should be obvious by the photos they are excessively sodden and succulent inside. I simply love the way you can see the distinctive fixings and surfaces. That look a-boo look of bits of broccoli simply make the photos (in addition to the taste!). Truly I don't know whether I'd change the veggies I put in these as they were actually a standout amongst the best burgers (meat or bean) that I've at any point had. Well pause, possibly destroyed zucchini next time. THAT would shake in these!

Yet, definitely as I was stating the flavor profile on these are inconceivable. Portabellas are burly and substantial in surface. To me they impersonate hamburger/steak. What's more, by including different seasonings these pose a flavor like hamburger. I actually was overwhelmed by the kind of these.

Also Try Our Recipe : Vegan Creamy Polenta and Red Wine Mushrooms

Chunky Portabella Veggie Burgers


  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil


  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms (preferred sauteed), 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 a minute or two), using dampened hands (the mixture will stick to you if you don’t), 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.
  8. Serve with hummus, guacamole or steak sauce.

For more detail :

Read More Our Recipe : Vegan Pasta Salad, The Very Green Version

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