Sometimes I’m in a burger mood but I don’t really want to have a meat-style burger. Sometimes I want VEGETABLES. Black beans make a really good base for a wide variety of homemade vegetarian burgers so that’s the first thing my mind jumped to. In terms of vegetables, I wanted to use what I had on hand, which were onions and broccoli. Served on a fresh soft white or whole wheat bun, this is a great way to get some veggies and fiber into your day without added fat, and you really get the flavors of a traditional burger with the seasonings. And it comes together really quickly- the chopping is the most time intensive part, and if you use a mini-processor like I do then it goes quite quickly.
I’ve seen recipes similar to this on the web before, but nothing as simple as this, and nothing veganized. I did provide some alternate ingredients if you aren’t worried about making this a vegan dish. It’s delicious either way!
Ingredients:
3T flax meal mixed with 9T water in a separate bowl -or- three large eggs
2 cups Black Beans, rinsed and divided
3-4 very large Portobello Caps, gills removed and cut into small cubes.
1 Cup finely minced broccoli, fresh, or frozen & thawed
One medium yellow onion, very finely chopped (I used my mini food processor)
3T minced garlic, or more if you’re a garlic fan
3T Nutritional Yeast
1/4 cup Vegan parmesan cheese -or- 1/2 cup regular parmesan cheese
2T dried parsley
1/2 cup panko bread crumbs (look for gluten free if this is an issue for you)
5T A-1 sauce
Smoked Sea Salt and Fresh Pepper to Taste
Mix the flax and water together thoroughly and set aside. You can also substitute 3 eggs, scrambled together, for this step if you aren’t vegan.
Add one cup of the black beans into a large bowl and mash thoroughly.
Add the rest of the ingredients, including the flax mixture (or eggs if using)
Mix ingredients thoroughly, adding salt and pepper to taste.
Form patties with your hands and drop into a preheated non-stick skillet and cook until browned on one side. Flip and continue cooking. You’ll probably cook it a little longer on the second side since the mushrooms will release their water at this stage. Reduce the heat a smidge and keep cooking till the patties firm back up.
Serve on a soft roll or bun with your favorite condiments- I’m a Veganaise girl myself!
Enjoy!
Portobello and Broccoli Black Bean Burger
Ingredients
- 3 T flax meal mixed with 9T water in a separate bowl -or- three large eggs
- 2 cups Black Beans rinsed and divided
- 3-4 very large Portobello Caps gills removed and cut into small cubes.
- 1 Cup finely minced broccoli fresh, or frozen & thawed
- One medium yellow onion very finely chopped (I used my mini food processor)
- 3 T minced garlic or more if you're a garlic fan
- 3 T Nutritional Yeast
- 1/4 cup Vegan parmesan cheese -or- 1/2 cup regular parmesan cheese
- 2 T dried parsley
- 1/2 cup panko bread crumbs look for gluten free if this is an issue for you
- 5 T A-1 sauce
- Smoked Sea Salt and Fresh Pepper to Taste
Instructions
- Mix the flax and water together thoroughly and set aside. You can also substitute 3 eggs, scrambled together, for this step if you aren't vegan.
- Add one cup of the black beans into a large bowl and mash thoroughly.
- Add the rest of the ingredients, including the flax mixture (or eggs if using)
- Mix ingredients thoroughly, adding salt and pepper to taste.
- Form patties with your hands and drop into a preheated non-stick skillet and cook until browned on one side.
- Flip and continue cooking. You'll probably cook it a little longer on the second side since the mushrooms will release their water at this stage.
- Reduce the heat a smidge and keep cooking till the patties firm back up.
- Serve on a soft roll or bun with your favorite condiments
i ‘ve never eat brocolli black bean burger…i’s not a common food in indonesia..
but it looks yummy… 🙂
These burgers look great! I love black bean burgers!
I like these are gluten free as well. I know many people with a gluten intolerance! I bet they would love these burgers!
I have been looking for more vegan recipes! These are a much healthier alternative to regular beef burgers.
I am a total meat and potato lover. I do really enjoy Portobello mushrooms. They have a nice texture and flavor that will satisfy my meat craving.
I love veggie burgers, hard to get them to stick together without eggs. I must try this with the flax meal!
I’ve bought packaged veggie burgers before and liked them well enough. Since then, I’ve toyed with making my own. I think I’d make one with less mushroom.