Veggie burgers come in many different styles. I am a meat eater. I love a good Angus beef burger, but there are some days that I don’t want meat. Portabella Veggie Burgers are a great substitution. This recipe has amazing blends of flavor. Worcestershire or Dale’s seasoning brings out the individual flavors of the beans, mushrooms, and onions. You can make substitutions to the ingredients based on your own personal taste. I personally love the taste of zucchini in my burgers, but I have tried fresh broccoli or cauliflower. The bread crumbs can be substituted for any type you prefer (gluten free, panko, whole wheat, or even oats). Play around with flavors you enjoy.
Portabella Veggie Burger
2 cups of portabella mushrooms (gills removed and sautéed to remove water)
2 cups cooked black beans, drained and rinsed (approx. 1.5 15 oz cans)
1 cup grated zucchini (use cheesecloth to remove water)
½ cup red onion minced or finely diced
3 XL eggs beaten
½ cup bread crumbs of choice
1 tbsp dried steak seasoning (I use MS. Dash)
1 tbsp Worcestershire or Dale’s
¾ cups of grated Parmesan cheese
2 cloves of garlic minced
Olive oil to cook
In large bowl add 1 cup of black beans and mash. Add sautéed mushrooms, the other half of beans, garlic, onion, steak seasoning, and Dale’s. Mix until coated. Add eggs, cheese, and breadcrumbs. Mix with large spoon. Set aside. Heat 2 tbsp of oil in skillet. (Usually a couple of minutes on medium heat). Scoop ¼ of mixture and form burger. Having damp hands helps with sticking. If batter doesn’t hold shape you can add a few more bread crumbs. Cook approximately 5 minutes on each side until it is golden brown.
(Inspired by recipe found on thekitchenwhisperer.net Image credit: a virtual vegan)