CHUNKY PORTABELLA VEGGIE BURGERS
"Lexington Burger Week" has become an annual event sponsored by the Kentucky Beef Council. Some restaurants in town sell "Impossible Burgers" or "Beyond Burgers" made with plant-based protein rather than animal meat and they are delicious. The Impossible and Beyond burgers are better for the environment and animals but are not really healthy enough if you are trying to prevent and reverse disease so best to use these as transitional foods. Instead of eating an unhealthy burger, try making your own veggie burgers at home. My husband is not vegan but likes a few of the homemade burgers I make including this one made with portabella mushrooms.
The recipe is by Lori, “The Kitchen Whisperer” and she describes them as “The Best Damn Chunky Portabella Veggie Burgers on the planet!” I changed the recipe quite a bit but they are still a winner.
You can learn from the “Minimalist Baker” how to make a “flax egg” and vegan “Parmesan” to use in this recipe:
How To Make Vegan Parmesan Cheese
Here is a 3 minute video about the amazing health benefits of mushrooms:
The Incredible Health Benefits Of Mushrooms! Dr Joel Fuhrman
CHUNKY PORTABELLA VEGGIE BURGERS
Ingredients
2 cups Portabella mushrooms, gills removed, small cubed (I used 3 large mushrooms which after chopping was 5 cups)
2 cups cooked black beans, rinsed (I used a 15 oz can, drained and rinsed)
1 cup minced broccoli, fresh only (I didn’t have any so did not use)
3 XL eggs, beaten (I substituted with 3 flax eggs)
1/2 cup red onion, minced (Mine was heaping)
2 Tablespoons minced garlic (I used 3 TBSP)
1 Tablespoon vegan Worcestershire
1 Tablespoon Montreal Seasoning (I used Chicago salt-free seasoning and added an extra teaspoon since what I had)
1/2 cup plus 2 Tablespoon panko bread crumbs (I used 1 cup whole wheat panko)
3/4 cup vegan Parmesan (I only had 1/2 cup prepared so used that)
Instructions
Heat oven to 350 degrees with rack in center. Line a baking sheet with parchment paper.
Make flax eggs. Set aside.
Dry saute the mushrooms in a non-stick skillet over medium heat. Stir constantly. Cook until soft and they are done releasing water. Set aside to cool.
In a large bowl mash the black beans using a fork (fine to leave some chunks). Add the cooked mushrooms, onions, garlic, Worcestershire, and Montreal (or Chicago) seasoning. Add broccoli if using. Mix well.
To the same bowl add the flax eggs, bread crumbs, and vegan “Parmesan” and mix well.
Divide the dough and form 6 balls. Place the balls on the baking sheet and flatten using your hand to make a burger shape.
Bake 20 minutes, flip over, bake another 20 minutes.
