BBQ Portobello Mushroom and Black Bean Burgers
These BBQ Portobello Mushroom and Black Bean Burgers are, rich, full of flavour and chunky! Whether you’re a long-term veggie or looking for #MeatlessMonday inspiration you will love these meaty burgers!
What’s in a veggie burger?
In my experience there are two types of veggie burger. (1) Bean burgers often with a “Mexican” spice profile, stuffed full of beans, sweetcorn and coriander. (2) Whole portobello mushrooms griddled on high and for some reason, called a burger.
I might be being a bit harsh on portobello mushroom burgers. When done well they are delicious but I really don’t consider them to be a burger – just because something is round and placed it in a bun doesn’t mean it qualifies for that title! Bean burgers are also fine every now and then. But they are often bland and not ideal if you can’t eat sweetcorn (like poor old Jon!)
So, when Jon asked if we could make veggie burgers for dinner a month or so a go I knew I had to come up with something different. We’d been making these Carrot, Coriander and Chickpea Burgers for a while which, are delicious by the way, but we eat them quite a bit and I thought Jon would appreciate a change.
I got to thinking and decided I would take black beans and the much loved portobello mushroom to create a hybrid burger using the two vegetarian favourites! The best bit, it turned out even better than I could ever have imagined!
A meaty vegetarian burger
One of the reasons portobello mushrooms are used so often in place of beef burgers is their meaty texture. By pulsing these together with the black beans in a food processor I was able to create a burger patty that held together well but still retained some of that bite.
By using classic BBQ spices and finishing the burgers off on the griddle you could easily be convinced that these are a meaty burger making these ideal for vegetarians and meat eaters looking easier to cut down on the red meat in their diet.
Smokey paprika, a pinch of cayenne, plenty of black pepper, salt, fresh garlic and white onion all go into flavouring this hearty burger. An egg and wholemeal breadcrumbs help to bulk it out and bring it all together.
For the best possible Portobello Mushroom and Black Bean Burger experience serve in a wholemeal bun with lettuce, a large slice of roasted sweet red pepper and a drizzle (or two) of BBQ sauce!
BBQ Portobello Mushroom and Black Bean Burgers
- 2 large portobello mushrooms
- 1 small broccoli head
- 1 small white onion
- 400 grams black beans tinned weight, 240g drained weight
- 2 cloves garlic minced
- 1.5 tsp paprika
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch cayenne
- 1 large egg whisked lightly
- 50 grams breadcrumbs or enough to bind
Pre-heat your oven to gas mark 6 or 200C.
Prepare a baking sheet with grease proof paper.
Roughly chop the portobello mushroom, broccoli and white onion and place into a food processor along with the black beans and garlic.
Pulse the vegetables and black beans for a minute or two until the mixture starts to come together.
Transfer the mix to a large bowl.
Add the spices, egg and breadcrumbs to the bowl and mix well.
Once fully combined, shape the mixture into 4 large burger shaped patties and place on to the line baking sheet.
Cook in the centre of the oven for 15 minutes or until a light crust has begun to form and the burgers are hot the whole way through.
Transfer the burgers to a griddle pan on high and cook for 2-3 minutes each side until charred.
Serving suggestions can be found in the notes.
Serve in a wholemeal bun with BBQ Sauce, lettuce and a large slice of roasted red pepper.
I can’t decide whether or not it really helps to chill the burger patties after you’ve formed them. And to be honest, more than often I’m too busy to fiddle around with chilling them before cooking and they work just fine for me!
The key is to make sure the oven is hot before they go in, and the same applies to the griddle pan. Once a good crust forms on these bad boys you won’t have any issues keeping them whole!
As for portion size, maybe we are greedy, but we can happily devour two large burgers each which means this recipe will only serve 2 people. But, you could easily do 1 burger each. Alternatively, you can make the burgers a little smaller making 6 or even 8 small burgers. I’ll let you decide!
Let me know in the comments below
If you’re a vegetarian – what are you biggest bug bears when ordering a veggie burger in restaurants. Do you agree that the choice is pretty limited? Perhaps you’re a meat eater looking for a healthier burger recipe. I’d love to hear your thoughts on the recipe in the comments below!