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

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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.