Portabella veggie burger recipe
Makes 6 servings
- 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
- 2 cups canned black beans, rinsed and divided (reserve ⅓ cup of liquid from can)
- 1 cup minced fresh broccoli
- ½ cup minced red onion
- 3 flax eggs
- ½ cup plus 2 Tbsp. Panko
- ½ tsp. garlic powder
- ½ tsp. coriander
- ½ tsp. dried dill
- ½ tsp. paprika
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- ½ tsp. fennel seeds
- 2 Tbsp. minced garlic
- ½ cup nutritional yeast
- 2 Tbsp. olive oil
To make flax eggs mix 3 Tbsp. ground flax seed meal + 1/3 cup reserved black bean liquid (mix and set aside until thick)
In a large bowl, add one cup of black beans and mash with a masher. Add in the mushrooms, the rest of the black beans, broccoli, all seasonings, garlic and nutritional yeast. Mix in the flax eggs and bread crumbs, stir until combined.
Heat olive oil in a skillet over medium heat. Scoop a half cup of mixture into the palm of your hand and gently shape into a burger. Place in oil and cook for three to five minutes per side until golden brown and crust has formed on each side.
Serve on hamburger buns with your favorite burger fixings.
Nutrition analysis per serving (burger patty without bun or condiments): 230 calories, 8 g fat, 13 g protein, 29 g carbohydrate, 8 g fiber, 140 mg sodium