Delicious Chunky Portabella Mushroom Vegan Burger
Is there anything better than a Burger? What if I told you could enjoy a “Dirty” burger that is meat-free? Here is my quick, simple but delicious fav recipe for a vegan burger.
Served on a bed of lettuce, a slice of vegan cheese, juicy tomatoes and topped with a tangy, spicy sauce.
I hope you enjoy this recipe as much as I did!
Chunky Portabella Burger
- 2 cups portabella mushroom halfed
- 2 cups black beans rinsed
- 1 cup brocolli florets
- 1/2 cup red onion chopped
- 3 tbs flax eggs
- 1/2 cup panko breadcrumbs
- 1 tbs steak seasoning
- 1 tbs vegan worcestershire
- 2 cloves garlic
- 3/4 cup nutritional yeast
- 2 tbs olive oil
In a food processor add black beans, mushrooms, broccoli, garlic, onion, Worcestershire sauce and steak seasoning. Blitz until well mixed and in small pieces.
Add in flax eggs (see notes), nutritional yeast and breadcrumbs and mix gently with a spoon until mixture is combined.
Wet hands, and mould mixture into patty shapes. Place on a baking sheet and leave to rest in the fridge for at least 10 minutes
Heat oil, until it starts to simmer and cook for 3-5 minutes per side or until a crust, has formed on each side,
Serve with on top of your favourite crusty bread with which ever toppings you choose.
Flax Egg - 3 tablespoons of flax seeds/chia seeds combined with 3 tablespoons of hot water. Leave to stand until mixture is thick and gooey.
Patties have to be placed on to a baking sheet because the mushrooms will start to lose moisture. The baking sheet will soak this up.