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!
Veggie 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!
The Recipe
BBQ Portobello Mushroom and Black Bean Burgers
Ingredients
- 2 large portobello mushrooms
- 200 grams broccoli
- 1 small white onion
- 400 grams black beans tinned weight, 240g drained weight
- 2 cloves garlic minced
- 1.5 teaspoon paprika
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch cayenne
- 1 large egg whisked lightly
- 50 grams breadcrumbs or enough to bind
Instructions
- 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.
- Chill for at least 30 minutes to allow the burgers to firm up.
- 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.
Nutrition
Serving suggestion
Serve in a wholemeal bun with BBQ Sauce, lettuce and a large slice of roasted red pepper.
You could even make your own buns and BBQ sauce if you wish.
How will you serve yours?
kate @veggie desserts says
I love it! A great mashup of the best of veggie burgers - genius!
Emma Walton says
Thanks Kate 🙂 I was super impressed with how these turned out the first time. They are now our go to burger!
Maggie says
The burger looks so yummy! Love mushroom everything. Pinning and sharing!
Emma Walton says
Thanks Maggie! Glad you like it 🙂
Christine | Vermilion Roots says
Love me a meaty meatless burger! Portobello mushroom is such a wonderful ingredient for this.
Emma Walton says
Thanks Christine! Just coz it's veggie doesn't mean it's got to be mushy! 🙂
Mica @ Let's Taco Bout It Blog says
Oh boy, with Summer right around the corner, this will be a great option for my vegetarian friends!
Emma Walton says
Definitely one to keep in mind for BBQ season but tasty all year round too 🙂
Bella B (xoxoBella) says
These look so moist and flavourful! Yummy!
Becca @ Amuse Your Bouche says
These sound amazing. You really can't beat a good veggie burger - I don't make them often enough.
Emma Walton says
I imagine these would freeze quite well so you could have a batch stored and ready to go.
Amanda says
Such a fabulous option for grilling out this summer!
Karen @ Seasonal Cravings says
I have to admit that I have never made a veggie burger but this makes me want to. I think even my kids would find this hard to resist!
Jenni says
What a great meatless meal! It looks like it would be so tasty!
Calleigh K says
This is perfect!! I've been searching for meatless food as we started to eat no animal meat this time and to eventually become a vegan. Can't wait to try this meatless burger recipe. Thanks for sharing.
Claire | Sprinkles and Sprouts says
Hahaha, I am always saying how much I love mushrooms rolls, but that I can't stand the name burger!!!!
These sound fabulous! And I am so happy to see a veggie burger that isn't Mexican spiced. I love the Mexican spices but hubby is not a fan!
Awesome 😀