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Portobello Veggie Burgers

by Melissa Boyajian featured in Veggie Burgers 4 Ways

Ingredients

for 5 servings

  • 15 oz
    black beans, 1 can, drained and rinsed (400 g)
  • ½ teaspoon
    salt
  • 1 clove garlic, minced
  • 2 large portobello mushroom caps, finely chopped
  • ½ cup
    walnuts, finely chopped (50 g)
  • ¼ cup
    parsley, finely chopped (10 g)
  • 2 tablespoons
    ground flaxseed
  • 4 tablespoons
    water
    Calories 165
    Fat 8g
    Carbs 17g
    Fiber 7g
    Sugar 0g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. In a large bowl, microwave black beans for 1 minute, or until softened.
  3. Add salt and garlic. Mash until black beans are finely mashed.
  4. Add mushrooms, walnuts, and parsley.
  5. In a small bowl, mix ground flax and water and stir until thoroughly combined.
  6. Add flax mixture to the mushroom mixture and mix thoroughly.
  7. Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
  8. Bake for 30 minutes, or until firm and browned, flipping over halfway through.
  9. Serve burgers with your favorite fixins.
  10. Enjoy!
 

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