Why You’ll Love This Recipe
Portabella mushrooms bring a meaty texture and rich umami flavor, making these veggie burgers a filling and tasty option for both vegetarians and meat-eaters. Combined with nutritious veggies and herbs, these burgers are easy to make, healthy, and perfect for any cookout or weeknight dinner.
Ingredients
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4 large portabella mushroom caps, cleaned and stems removed
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1 can (15 oz) black beans, drained and rinsed
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1/2 cup cooked quinoa or brown rice
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1/2 cup grated carrot
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1/2 cup finely chopped onion
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2 cloves garlic, minced
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1/4 cup breadcrumbs (use gluten-free if desired)
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1/4 cup chopped fresh parsley or cilantro
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1 tsp ground cumin
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1 tsp smoked paprika
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Salt and pepper, to taste
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1 egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water)
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Olive oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Mushroom Caps:
Preheat grill or skillet over medium heat. Brush mushroom caps with olive oil and season with salt and pepper. Set aside. -
Make the Burger Mixture:
In a large bowl, mash black beans until mostly smooth.
Add cooked quinoa or rice, grated carrot, onion, garlic, breadcrumbs, parsley, cumin, smoked paprika, salt, pepper, and egg or flax egg.
Mix until combined. -
Form Patties:
Shape mixture into 4-6 patties, about 1/2-inch thick. -
Cook Mushroom Caps:
Grill or pan-sear mushroom caps for 4-5 minutes per side until tender. -
Cook Veggie Patties:
In a lightly oiled skillet, cook patties 4-5 minutes per side until golden and heated through. -
Assemble Burgers:
Place veggie patties on mushroom caps or buns.
Add your favorite toppings like lettuce, tomato, avocado, cheese, or sauces.
Servings and Timing
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Servings: 4-6
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Prep time: 15 minutes
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Cook time: 15-20 minutes
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Total time: 35 minutes
Variations
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Vegan: Use flax egg and vegan buns and cheese.
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Spicy: Add chopped jalapeños or hot sauce to the patty mix.
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Cheesy: Stir shredded cheese into the patty mixture.
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Different Grains: Substitute quinoa with oats or bulgur.
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Sauces: Serve with chipotle mayo, avocado spread, or barbecue sauce.
Storage/Reheating
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Storage: Store cooked patties in an airtight container in the refrigerator for up to 3 days.
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Freezing: Freeze uncooked patties separated by parchment paper for up to 2 months.
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Reheating: Reheat in a skillet or oven until warmed through.
FAQs
Can I use other mushrooms?
Portabella works best for its size and meaty texture, but cremini or button mushrooms can be finely chopped and added to the mixture.
How do I keep patties from falling apart?
Ensure proper binding with egg or flax egg and breadcrumbs; don’t overmix.
Can I bake the patties?
Yes, bake at 375°F for 20-25 minutes, flipping halfway.
Are these gluten-free?
Use gluten-free breadcrumbs and buns to make them gluten-free.
How do I store uncooked patties?
Freeze them separated by parchment paper in a sealed bag or container.
Can I add other vegetables?
Yes, finely chopped zucchini, spinach, or bell peppers work well.
Can I grill the veggie patties?
Yes, use a grill pan or grill carefully to avoid breaking.
What buns are best?
Whole wheat, brioche, or gluten-free buns all work great.
Can I make these ahead?
Yes, prepare patties and refrigerate or freeze until ready to cook.
What toppings pair well?
Lettuce, tomato, avocado, pickles, cheese, and sauces like aioli or mustard.
Conclusion
The Best Portabella Mushroom Veggie Burgers are a delicious, nutritious, and satisfying option for vegetarians and meat-eaters alike. Juicy mushrooms combined with flavorful vegetables create hearty patties perfect for any meal. Easy to customize and quick to prepare, these burgers are sure to become a favorite at your table.
The Best Portabella Mushroom Veggie Burgers
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Description
The Best Portabella Mushroom Veggie Burgers are hearty, flavorful, and satisfying vegetarian burgers featuring meaty portabella mushroom caps paired with a nutrient-packed veggie and grain patty. Perfect for grilling or pan-searing, these burgers deliver rich umami flavor and a deliciously wholesome texture that pleases vegetarians and meat-eaters alike.
Ingredients
-
-
4 large portabella mushroom caps, cleaned and stems removed
-
1 can (15 oz) black beans, drained and rinsed
-
1/2 cup cooked quinoa or brown rice
-
1/2 cup grated carrot
-
1/2 cup finely chopped onion
-
2 cloves garlic, minced
-
1/4 cup breadcrumbs (gluten-free if desired)
-
1/4 cup chopped fresh parsley or cilantro
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
Salt and pepper, to taste
-
1 egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water)
-
- Olive oil for cooking
Instructions
Directions
-
Prepare Mushroom Caps:
Preheat grill or skillet over medium heat. Brush mushroom caps with olive oil, season with salt and pepper, and set aside. -
Make Burger Mixture:
In a large bowl, mash black beans until mostly smooth.
Add cooked quinoa or rice, grated carrot, onion, garlic, breadcrumbs, parsley, cumin, smoked paprika, salt, pepper, and egg or flax egg.
Mix until well combined. -
Form Patties:
Shape mixture into 4-6 patties about 1/2-inch thick. -
Cook Mushroom Caps:
Grill or pan-sear mushroom caps for 4-5 minutes per side until tender. -
Cook Veggie Patties:
In a lightly oiled skillet, cook patties for 4-5 minutes per side until golden and heated through. -
Assemble Burgers:
Place veggie patties on mushroom caps or buns.
Add favorite toppings like lettuce, tomato, avocado, cheese, or sauces.
Notes
For vegan option, use flax egg and vegan buns/cheese.Add jalapeños or hot sauce for spice.Stir shredded cheese into patties for extra richness.Substitute quinoa with oats or bulgur.Serve with chipotle mayo, avocado spread, or barbecue sauce.
