These "burgers" are so good! The flavors are amazing and they are filling, even without a bun! I made these as a meal prep, plastic wrapped each cooked burger and refrigerated some and froze the others and they kept very well!
Estimated prep and cook time: 30 minutes
- 2 cups portobello mushrooms, stems and gills removed, cubed small
- 2 cups black beans, rinsed and drained (you will mash 1 cup and leave 1 cup whole)
- 1 cup fresh raw broccoli, minced
- 1/2 cup red onion, minced
- 1 - 1 1/2 chipotle chili peppers in adobo sauce, minced
- 3 large eggs, beaten
- 3/4 cup panko or GF panko (if your patties are still too watery, add extra panko 1 tbsp at a time)
- 1 tbsp steak seasoning
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 3/4 cup grated Parmesan
- avocado oil/olive oil for cooking
Place 1 cup black beans in a large bowl and mash with a fork or potato masher until it's mostly smooth.
There are two ways that you can use the mushrooms. Mushrooms contain a lot of water so the original recipe recommends that you saute the chopped mushrooms for 5-7 minutes in a bit of oil to release the liquid, let cool and then add to the black beans. I skipped this and just added the chopped mushrooms, raw, to my black beans. My patties were slightly wet when I was forming them but cooked up perfectly so you can choose which route you want to go.
Add your cooked or raw mushrooms to your mashed black beans, add 1 cup of whole black beans, minced broccoli, red onion, beaten eggs, panko, steak seasoning, Worcestershire sauce, minced garlic and Parmesan. Mix well with your hands. If your mixture feels too watery, add more panko, 1 tbsp at a time, until it reaches the desired consistency.
Form into 6 patties. Heat oil over medium-high heat and place patties in, 3 at a time. Cook for 5 minutes on one side, flip, and cook for an additional 4-5 minutes. Eat immediately or cool completely, wrap patties in plastic wrap, and refrigerate or freeze to eat later.
Eat on a bun or a bed of lettuce and top with avocado, tomatoes, salsa, honey mustard or chipotle mayo. Enjoy!
Recipe adapted from The Kitchen Whisperer