Mushroom Black Bean Veggie Burger Recipe
This Mushroom Black Bean Veggie Burger recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!
This Mushroom Black Bean Veggie Burger recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!
- salt and pepper
- 2 tablespoon parsley
- 1/2 cup breadcrumbs
- 3/4 cup grated parmesan cheese
- 2 portobello mushrooms ((or 4 cups) chopped)
- 1/2 yellow onion ( chopped)
- 2 cloves ( chopped)
- 1 can ((15 oz) black beans rinsed and dried)
- 2 eggs ( beaten)
- 1 tablespoon worcestershire sauce ((optional))
- 1 tablespoon of mixed seasoning ((optional) (i used 21 seasonin but you can use any seasoning you like))
- 1 tablespoon of olive oil ( and more for brushing)
- Carbohydrate 20.6641750175225 g
- Cholesterol 8.25000001051208 mg
- Fat 4.17726250467212 g
- Fiber 1.33600000011147 g
- Protein 7.39967500775418 g
- Saturated Fat 1.95909625235145 g
- Serving Size 1 1 Serving (40g)
- Sodium 367.853893585077 mg
- Sugar 19.3281750174111 g
- Trans Fat 0.450538750450372 g
- Calories 152 calories
Step-by-step
- In a sauté pan heat up the oil
- Add chopped onions and cook until soften, about 2 minutes
- Add garlic and cook for another minute
- Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
- Once mushrooms are cooked, remove from the heat and let them cool off
- In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
- In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
- Add all the remaining ingredients and mix well
- Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
- Heat up flat griddle, brush it with olive oil
- Place patties on a hot griddle and cook 2-3 minutes on each side
- Serve with your favorite burger toppings
Scaling the Mixture
Adapting this yield requires attention to binding agents, particularly eggs and breadcrumbs. Doubling the batch does not scale moisture linearly because mushrooms release variable liquid amounts during cooking. Maintain a ratio of one large egg per fifteen-ounce can of beans, adding extra breadcrumbs two tablespoons at a time if the raw dough fails to hold shape when pressed.
Managing Moisture
Portobello mushrooms contain high water content that must evaporate fully in the sauté pan before mixing. Cook chopped caps for five minutes until dry, and thoroughly pat the rinsed black beans on paper towels. Excess surface liquid prevents the starches from binding properly during shaping.
Judging Doneness
Visual and tactile cues replace internal thermometers when cooking plant-based patties. Cook the patties on a hot griddle for two to three minutes per side until a deep golden-brown crust forms and the center feels firm under gentle pressure from a spatula.
