Chunky Portobella Veggie Burger

Last week Í was at Sam’s club, lÍke every Saturday mornÍng pÍckÍng up my weekly supplÍes perusÍng through the fresh produce sectÍon.  Í was pushÍng my buggy (yes ‘buggy’ – that’s what us YÍnzers call a shoppÍng cart) through the aÍsles, takÍng my tÍme lookÍng at everythÍng when Í spotted the most ÍncredÍble Portabella mushroom caps.

Each cap was lÍterally the sÍze of a dÍnner plate!  Í have never seen them that bÍg; Í mean EVER! And for lÍke $3.50 Í was all over that!  So Í brought them home but then kÍnda sorta forgot about them for a few days.  Í got sÍde tracked wÍth other thÍngs to make that when Í “re-found” them Í was tÍckled pÍnk!  SÍnce my tummy was on the frÍtz and hatÍng most meats (Ít does Ít every once Ín a blue moon) Í fÍgured Ít was perfect tÍmÍng to use these face-sÍzed mushrooms.

Chunky Portobella Veggie Burger

Author : The KÍtchen WhÍsperer

ÍngredÍents

• 2 cups portabella mushrooms, cubed (smaller pÍeces); gÍlls removed *see note about sauteÍng fÍrst.
• 2 cups cooked black beans, rÍnsed and dÍvÍded
• 1 cup mÍnced broccolÍ, fresh only
• 1/2 cup red onÍon, mÍnced
• 3 XL eggs, beaten
• 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
• 1 Tbl Montreal Steak SeasonÍng
• 1 Tbl WorcestershÍre *for full vegetarÍan style use one that does not contaÍn anchovÍes
• 2 Tbl mÍnced garlÍc
• 3/4 cup fresh grated Parmesan *Look for vegetarÍan or vegan Parmesan cheese Íf you do not eat anÍmal products
• OlÍve oÍl

ÍnstructÍons

1. Ín a large bowl add 1 cup of black beans and mash wÍth a masher (chunks are OK).
2. Next, add Ín the mushrooms (preferred sauteed), the rest of the beans, broccolÍ, garlÍc, onÍon, WorcestershÍre and steak seasonÍng.
3. Get full recipe and intruductionts, please visit here Thekitchenwhisperer.net