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.
Ingredients
- 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
Directions
- 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.
Additional Tips
- 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
To learn more about the importance of Clinical Nutrition at Magee, click here.
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