Black Bean Portobello Burger

I absolutely love mushrooms. So who said that burgers have to be from meat only?  These black bean mushroom burgers are so rich and meaty. Very filling, satisfying and healthy.  Even kids love them!  For a vegan option, you may replace the egg with red lentil flour.  These burgers go best with some avocado and tomatoes on top.



1). Start by sautéing the diced mushrooms and onions. After about 8-10 minutes add 5 chopped garlic cloves and mix for 2 more minutes.

3). Drain the cans of black beans (without washing) and mash with a potato masher. But not all the way. We want to keep some of the texture.  (No need for food processor).

4). Add the beaten egg and 3/4th cup of bread crumbs along with the sautéed mushrooms and onions and sprinkle some salt and pepper. Cover the bowl and let the mixture sit for 10 minutes.

5). Form small or big patties, preheat a nonstick skillet with 2 tbsp oil, sear the patties for about 3-4 minutes on the first side , then flip and cook for few more minutes until golden brown.






For a Baked Version:

Preheat your oven to 400 degrees. Arrange a baking sheet lined with parchment paper. Spray or brush a thin layer of oil. Place the patties and spray a thin layer of oil on top.  Bake for 20 minutes. Do not flip.

Let cool for 5-10 minutes before serving.







  1. sarah weinstein says:

    have you tried freezing them?

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