Portobello Veggie Burgers

Prep Time: 25 mins | Cook Time: 20  mins | Course: Dinner | Serves: 8

Portobello mushroom, broccoli, and bean veggie burgers are packed with real minced veggies. These are delicious both baked in a muffin tin or fried. Inspired by Lori of The Kitchen Whisperer https://www.thekitchenwhisperer.net/2014/04/12/chunky-portabella-veggie-burgers/

I forgot to photograph mine, but here is Lori’s beautiful picture of her veggie patties.

2 cups pinto or black beans, rinsed and divided 

2 cups portobello mushrooms, cubed small

1 cup fresh broccoli, minced 

½ cup red onion, minced

7 cloves garlic, minced 

3 eggs, beaten 

¾ cup panko bread crumb

¾ cup Parmesan cheese, grated 

1 Tablespoon Montreal seasoning 

1 Tablespoon Worcestershire sauce 

Olive oil

Mash half of the beans in a food processor, blender or with a fork. Scrape them into a large mixing bowl and add the whole beans, portobello mushrooms, broccoli, red onion, garlic, eggs, bread crumbs, Parmesan, Worcestershire, and Montreal; mix well. 

If baking, preheat the oven to 350*. Brush the wells of a muffin tin with olive oil. Scoop ⅓ cup of the veggie mixture into the muffin tin and bake for about 20 minutes. Allow to cool before running a skinny rubber scraper around the edges and gently scooping them out and onto a platter. 

For frying, add an inch of olive oil to a large skillet. Scoop about ⅓ cup of veggie mixture into the heated skillet and fry for a couple of minutes per side over medium heat. Transfer to a plate covered with a paper towel.