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Flavor-Bomb Portobello Mushroom Burger

Flavor packed portobello mushroom burgers. Perfect texture loaded with veggies. An amazingly juicy brunch burger.

Let’s end this week of brunch burgers light and heavy. I know weird right? Light because these portobello mushroom burgers won’t weigh you down. Heavy because for this recipe I really got creative with the homemade hamburger bun recipe and added activated charcoal. To be honest, I’ve found inconclusive results on whether or not it’s edible or not but hey, do it for the gram right? Anyways, let’s end this week right!

Gather the ingredients

Here’s what you’ll need to make these juicy mushroom burgers.

• 2 portobello mushroom caps, diced
• 1/2 small yellow onion, finely chopped
• 1 clove garlic, minced
• 3 green onions, diced
• 1/2 teaspoon cumin
• 2 tablespoons warm water
• 1 1/2 teaspoon egg replacer
• 1 can garbanzo beans, drained and mashed
• 1 teaspoon finely minced fresh parsley
• kosher salt
• black pepper
• The Fixings
  • Hamburger bun (I added activate charcoal powder to this homemade hamburger bun recipe)
  • Caramelized onions
  • Spinach
  • Tomatoes

How To Cook Your Portobello Mushroom Burger

Once you’ve gathered all of your ingredients it’s time to start cooking. First you’ll want to sauté your onions and garlic over medium heat. I like to sauté these types of veggies in a neutral cooking oil like canola oil. Sauté your onions and garlic until fragrant, about 2 minutes. Then add your chopped portobello mushrooms to this mixture. Sauté for about 5 minutes. Careful not to burn your garlic.

While this is cooking prepare your chickpeas by mashing them and adding them to a medium sized mixing bowl. Additionally, grab the egg replacer and mix with the 2 tablespoons of warm water and set aside.

Once you have finished sautéing your veggies it’s time to start mixing your ingredients together. First take your mashed garbanzo beans and add in the egg replacer mixture. Stir that together. Then add in the remaining ingredients. Stir all ingredients until well combined.

Cook Your Burgers

Once you have your mixture well combined form your burger patties. This recipe can easily make 4 slender patties of 2-3 thicker patties. It all depends on your preference. Once patties have been formed begin to cook your mushroom burgers over medium heat. Cook each patty for about 8 minutes on each side or until desired crispiness. Then serve your finished portobello mushroom burgers with spinach, tomatoes and caramelized onions.

Flavor-Bomb Portobello Mushroom Burger

5 from 8 votes

Recipe by Sagen Jackson Course: Uncategorized

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

430

kcal

Ingredients

• 2 portobello mushroom caps, diced

• 1/2 small yellow onion, finely chopped

• 1 clove garlic, minced

• 3 green onions, diced

• 1/2 teaspoon cumin

• 2 tablespoons warm water

• 1 1/2 teaspoon egg replacer

• 1 can garbanzo beans, drained and mashed

• 1 teaspoon finely minced fresh parsley

• The Fixings

• Spinach

• Tomatoes

• Caramelized Onions

Preparation

• Heat 2 tablespoons of canola oil over medium heat. Sauté the onions and garlic together until fragrant, about two minutes. Then add mushrooms and continue to cook for an additional 5 minutes.
• While vegetables are cooking mix together the egg replacer with 2 tablespoons warm water, set aside for at least 5 minutes to allow mixture to thicken. Additionally, mash the garbanzo beans in a medium sized bowl.
• Once vegetables have finished cooking, mix together the garbanzo beans the egg replacer mixture. Then add sautéed veggies and remaining ingredients to mixing bowl.
• Form burger patties and cook in cast iron skillet over medium heat for about 6 – 8 minutes on each side (or until it reaches desired crispiness).
• Serve warm with hamburger bun (or over salad), spinach, tomatoes and caramelized onions. Enjoy!

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