Ingredients:
5-6 - Large Portobello Mushrooms
1 Can - Black Beans
½ Head - Fresh Broccoli
½ - Red Onion
3 - Eggs
½ - 1 Cup - Panko Breadcrumbs
1 TBSP - Montreal Steak Seasoning
1 TBSP - Worcestershire Sauce
2 TBSP - Minced Garlic
1 Cup - Grated Parmigiano Reggiano Cheese
3 TBSP - Olive Oil
Preparation:
Begin by cleaning mushrooms and removing gills with a spoon.
Mince clean mushrooms and cook in pan over medium heat in a little bit of olive oil (about a tbsp) until reduced in size and cooked through (about 7-10 minutes).
Drain and rinse black beans. Place ½ the beans in a bowl and mash. Place remaining beans in the bowl.
Finely mince broccoli and onion and place in bowl with beans.
Once mushrooms are cooled, add to bowl.
Beat eggs and add to bowl along with remaining ingredients. Be sure to start with ½ cup of breadcrumbs and add more as needed until you’re able to form a patty.
Place pan over medium heat and add 2 tablespoons of olive oil.
Once oil is heated, add burgers.
Cook 4-6 minutes per side until browned and cooked through.
Serve and enjoy!
Tips:
Mixture may be sticky but should be able to hold a patty form. If too loose, add a little more breadcrumbs. Squeeze out excess liquid when making burgers. Wet hands to help prevent sticking.
Burgers are delicate! Take care when flipping.
Get creative! Serve on a bun with your favorite toppings!
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