Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.

ChunkyPortabellaBlackBeanBroccoliPatty

Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.

ChunkyPortabellaBlackBeanBroccoliPatty8

These burgers just came together beautifully.  Since I had made black bean burgers in the past (that are friggen AMAZING!!!) I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

*looks at you*  WAIT!!!  I just got a genius thought!  This would be AMAZING as a vegetarian meatloaf!!!  OMG OMG OMG OMG!!!  Oh I’m so totally making that!

ChunkyPortabellaBlackBeanBroccoliPatty4

My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet  as this mixture is soft and will stick to dry hands.  Plus it helps making shaping them so much easier.  As you can see by the pictures they are super moist and juicy inside.  I just love how you can see the different ingredients and textures.  That peek-a-boo look of pieces of broccoli just make the pictures (plus the taste!).  Honestly I’m not sure if I’d change the veggies I put in these as they were honestly one of the best burgers (meat or bean) that I’ve ever had. Well wait, maybe shredded zucchini next time.  THAT would rock in these!

But yeah as I was saying the flavor profile on these are incredible.  Portabellas are beefy and meaty in texture. To me they mimic beef/steak.  And by adding in the other seasonings these taste like beef.  I literally was blown away by the flavor of these.

ChunkyPortabellaBlackBeanBroccoliPatty7

You could easily serve these on burger buns (go with a Brioche onion bun) or do what I did and nestle one in a few bib lettuce leaves, top it with some hummus and maybe a slice of cheese.  I ate these for breakfast and lunch for 3 days straight because I couldn’t get enough of them!  I couldn’t have asked for a more perfect veggie burger as I just went and created it.  Yes I am tooting my own horn on this (BEEP BEEP) as seriously these rocked my world in a big way!

It’s funny as when I was heating these up at work for lunch so many people would come into the kitchen and say “What is that smell?  It smells amazing!  Lori what did you make??”. Then when I showed them their eyes lit up like a Christmas tree.  So I managed to lose one every day to passers-by as they wanted to taste.  I didn’t mind though as I find that to be such a huge compliment.  What’s funny is I’d tell them it was all veggies and then a few guys would argue with me saying “It can’t be as it tastes like beef!  There has to be beef in there!”  but I would  just shake my head no over and over.  So yeah if you can get people arguing with you over a veggie burger tasting so much like beef that they question if it’s really just veggies then you’ve created something pretty amazing!

ChunkyPortabellaBlackBeanBroccoliPatty5

So even if you’re a hardcore carnivore I’m asking you to give this a shot. You will LOVE these! And yes if you really wanted to you could add some beef in with the mix but you’ll have to adjust your cooking time to ensure the beef is cooked all the way through but honestly I wouldn’t as these are perfect just the way they are.  I would not steer you wrong on this!

ChunkyPortabellaBlackBeanBroccoliPatty6

Chunky Portabella Veggie Burgers

Rating 

Serves: 6

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Ingredients
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
Instructions
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce
Notes
I get asked this a lot - how to make it vegan. I'm not a vegan so I have to trust in the comments that you guys provide.

1. To not use eggs, most folks go with 1 tablespoon of flax seed meal and 3 tablespoons of water for each egg.
2. For the cheese, go with vegan cheese or even nutritional yeast.

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552 Responses to “Chunky Portabella Veggie Burgers”

  • Erica says:

    I am on Weight Watchers and am going to make these but need the nutritional information. Can you provide that?

    • TKWAdmin says:

      Hi Erica,

      I cannot as I’m not a nutritionist. When I’m counting stuff I honestly just find an online calculator, plug in the ingredients and servings.

      Best Kitchen Wishes!

  • melissa says:

    Good evening!

    I love this recipe so much that I have now made these twice in three days! I used the original recipe on Saturday for a friend’s party and they were a hit. tonight I used the rest of the mushrooms(i always over purchase ingredients) and had to make a few substitutions as my pantry isn’t as well stocked as it used to be. Both the original and my variation came out exceptional! Its very important to get the oil nice and hot to get a good crust on the burger so it holds together when flipped. These will be my go to for the summer without a doubt!!!

    Variations:
    A1 steak sauce & tsp sriracha = worcestershire
    Manchebo cheese = parmesan

    Melissa

    • melissa says:

      *Manchego cheese! Dang autocorrect

    • TKWAdmin says:

      Hi Melissa!

      OH I love the sriracha!!! I totally love hearing how folks “mix” this burger up and put their own spin on it! If you want to spice it up, add a pureed chipotle pepper and cuming to the mix. Top with cojita, salsa and guac!. OMG EPIC!

      Thank you so much for the comments! I really appreciate it!

      Best Kitchen Wishes!

  • Marilyn says:

    I know you have so many comments with compliments already… but one more won’t hurt right?! We absolutely loved the burgers, even my 4 yo and 1.5yo! I couldn’t get black beans so I used chickpea and kidney.:) thanks for sharing! X

    • TKWAdmin says:

      Aw thank you so much Marilyn! I really appreciate your feedback as, honestly, it helps me become a better chef. And to know that someone loves my recipes as much as I do it’s priceless. AND that’s AWESOME about the 4 and 1.5 year old! WOO HOO!!!

      Best Kitchen Wishes!

  • Deb says:

    Can the chunky Portabella Veggie Burger mix be frozen and cooked later?

    • Pauls says:

      Hi! Amazing burgers. Making them again tonight for dinner. Exceptional flavor and texture.

    • TKWAdmin says:

      Hi Deb,

      No due to the mushrooms having a high water content. They potentially can get mushy. I cook mine all up and then freeze them. To reheat just pop in the oven or microwave. They are just as delicious as day 1!

      Best Kitchen Wishes!

  • Julie M. says:

    hi again,! my 3rd post here , i just love this recipe and since going totally 100% vegan i haven’t made it w/o egg. well i am making tonight! cannot wait. I will use a flax egg and will use chickpea juice instead of water to mix. it works so well. My “hubby” and I just LOVE LOVE LOVE this recipe. You can’t go wrong. I always use montreal steak seasoning & try to follow to the T. Really it is SOOOOO good….i love seeing all the posts about this recipe. You created a good one Kitchen Whisperer! love ya!

  • Julie M. says:

    hi again,! my 3rd post here , i just love this recipe and since going totally 100% vegan i haven’t made it w/o egg. well i am making tonight! cannot wait. I will use a flax egg and will use chickpea juice instead of water to mix. it works so well. My “hubby” and I just LOVE LOVE LOVE this recipe. You can’t go wrong. I always use montreal steak seasoning & try to follow to the T. Really it is SOOOOO good….i love seeing all the posts about this recipe. You created a good one Kitchen Whisperer! love ya!

  • Nakita says:

    I had never made it even tried a veggie burger and decided I must make yours. I kind of winged the recipe because I didn’t get some measurements exact. However the end result was absolutely phenomenal! Didn’t even bother using a bum and was quite surprised at how filling it was. Usually I can eat two burgers, I tried to eat two but could not. I will be making these often from notlw on, so delicous, flavorful and filling!! Thank you so very much!

  • Anita says:

    Hello, the recipe looks great! I am wondering if I can just grill them on the barbecue instead of a non stick pan? Thanks!

    • TKWAdmin says:

      Hi Anita,

      I’ve never tried it. I’m thinking because the patty is ‘sticky’ that it may stick to the grill. If you had a flattop bbq then that would work (provided that it’s well oiled).

      Best Kitchen Wishes!

      • Anita says:

        Really appreciate your quick response! I made them stovetop, and they turned out great. I’m going to add corn next time. Thanks so much! 😊

  • Jess says:

    WOW, look good, I’ll do it !. Very recently I have started to leave the meat and cereals and this recipe comes to me wonderfully. Many thanks for some recipes as well!

  • Sandra says:

    Thank you for this delicious recipe! I can’t have meat or dairy for lent so have been trying new recipes and ingredients. I used tomato paste instead of eggs and they turned out delicious. I made the burgers for my church and no one could believe there was no meat in them. Now they ask me to make them all of the time! Side note: I enjoyed reading your entire post. It made me feel like I’m creating a meal rather than merely following a recipe.

    • TKWAdmin says:

      Sandra,

      Thank you so very much – for both the compliments on the recipe and for the note about my post. I didn’t want a food blog that was pretty much – see a pic, post a recipe now make it. That’s impersonal and well, rude if you ask me. For me I treat my writing as if you’re sitting in my kitchen with me while I’m making the recipe telling you about my life either current or past. It’s kind of my way of ‘chatting’ with you guys ya know?

      And that’s awesome about your church family loving them! Yep, meat eaters are surprised when they find out there is no meat in them.

      Best Kitchen Wishes!

  • Laurel says:

    GREAT!!! Vegetarian husband and older teen and non-veg younger teen (who “hates” mushrooms) loved this, as did I! We didn’t have the steak sauce mix but I put in several of the herbs listed in that recipe for it. I did add a bit of liquid aminos, too. Goat cheese, lettuce and sprouted wheat buns made this a hit! (I did make the mix earlier in the day and let it sit a couple of hours. I like the idea of letting it sit overnight in the fridge.) Thank you!

  • Julie Martin says:

    I commented before but now I have made them probably 6 times now. Mine do GREAT after sitting over night in the fridge. I like them better. AND the montreal steak seasoning (at least for me) is a MUST. I love how some of the black beans fall out in the pan and get fried up, almost deep fried! now wouldn’t that be good? deep fried black beans?
    ok so now I am choosing vegan, will not eat any foods containing animals – so my next challenge is to make these with flax eggs OR I might try the sauce of garbanzo beans, it has that same eggy texture. then i’ll use my vegan Parmesan for the cheese. can’t wait to try cruelty free v-burgers! THESE ARE THE BEST I HAVE EVER MADE! Thank you Kitchen Whisperer and please add more Vegan recipes, you would be great at creating them. I can veganize almost anything but I love to see what others come up with. THANK YOU!

    • TKWAdmin says:

      Hmmm… so you actually don’t cook yours up before for you fry them up? OMG… I thought I was the only one that went nuts over the crispy black beans! TWINSIES!!!

      So I’m not that well versed with vegan food as I’m not a vegan but what is awesome about the TKW Family is that many of you guys comment on my recipes and say how you can “Veganize” it. Plus on my facebook wall you can always post questions there as many are vegans and would be happy to help out. Plus honestly, it helps me learn more too!

      And thank you so much for your kind words! I really appreciate it!

      Best Kitchen Wishes!

  • Colin Camidge says:

    Somebody needs to learn how to spell!
    Some ingredients I have never seen or heard of before.
    The article is far too long,just give us the recipe, not a long saga! Please!!

    • Jack says:

      Dude you really need to learn manners and respect. Stop being a 14 year old jerk. Lori is one of the most loved and respected bloggers out there. As for the length of the post, it’s a blog which means it tells a STORY. Duh! But unless you don’t have fingers or can’t scroll a mouse there’s nothing stopping you from scrolling down to the recipe.

      Get a clue idiot.

      Lori pay no mind to this 12 year old child. You’re freaking awesome!

    • Chuck says:

      HAHAHA if you’ve never seen or heard of the ingredients perhaps it’s too advanced for you as all of these are standard grocery store items. And learn manners as you’re seriously rude. The Kitchen Whisperer is a genius and her recipes are globally loved.

      Get a clue.

      Kitchen Whisperer, this guy’s a tool. You’re recipes are amazing. Love you and your site!

    • TKWAdmin says:

      Um, it’s a blog thus a story but FYI you can always just scroll down to the recipe.

      Best Kitchen Wishes!

  • Michele says:

    Hi. I’ve just recently stopped eating meat (2 weeks). I am looking for easy prep options that are amazing and can fool true carnivores (my husband and son). These not only look amazing but seem easy to prepare. Any advice on easy meals. I am a busy working mom of 3. Everyone in my house is picky!

    • TKWAdmin says:

      Thank you so much Michele! These are easy. Just follow the instructions. My best advice is that, since all mushrooms vary with water content, if the mixture doesn’t stick together as a patty when you form it, add a wee bit more binder.

      Best Kitchen Wishes!

  • Laney says:

    I have cooked these several times, including today. I have quite a collection of veggie burger recipes, and this one is my favorite.

  • Marysol says:

    Wow.. I just made these but instead of broccoli I used red peppers and I added a jalepeno. I am trying to not eat them all. They are truly delicious. I love to cook and this will definitely be an addition to my menu!!

  • Lori says:

    It doesn’t say how many servings this recipe is for. I ended up doubling it (which is fine) because I didn’t want to not have enough but it would be good to know how many servings.

    • TKWAdmin says:

      Hi Lori!

      Sorry I just recently started adding that – I just update the recipe. For me I get 5-6 large burgers that are perfect size for a burger bun.

      Best Kitchen Wishes!

  • Krista says:

    Do you cook the broccoli prior to adding it to the mix for the burgers or just raw?

  • Sue says:

    I am making these right now. One of them crumbled a little in the pan, so I ate the crumbled off piece–and it was absolutely delicious! Hamburger-y too! I was wondering if you have ever made this recipe as a veggie loaf, and, if so, what temp did you bake and for how long? If anyone is doubting making these, don’t! They are easy to make and very deliious!!!!

  • Sue says:

    Oh, I am making them now–one did crumble a little bit so I ate the crumbled off piece. It was so good–tasted hamburger-y to me. I was wondering if you ever made it as a veggie loaf, and if so, what was your cooking temp and time?

  • Sue says:

    Did you ever make this as a veggie loaf in a loaf pan?

  • Audrey Harris says:

    every ingredient is good for me except eggs I am allergic to eggs what can replace the eggs and still give the super taste

    • TKWAdmin says:

      Hi Audrey,

      I know if you search in the comments there are a bunch of options/substitutions – tofu, nutritional yeast, even egg replacer, ground flax, sweet potatoes, etc.

      You need the eggs BUT you can use an egg substitute. You can use flax replacement for the eggs (just do a quick search in your browser for flax). 3tbsp ground flax + 9tbsp water and refrigerate for about 45 minutes to replace the 3 eggs.

      Also do a search on this page for egg replacement. There are a ton of great tricks and tips from thos that are vegetarians and vegans.

      Best Kitchen Wishes!

  • Miguel says:

    Hi. Burgers look awesome. But how can I make totally vegan substituting the eggs?

    • TKWAdmin says:

      Hi Migeul 🙂

      I know if you search in the comments there are a bunch of options/substitutions – tofu, nutritional yeast, even egg replacer, ground flax, sweet potatoes, etc.

      You need the eggs BUT you can use an egg substitute. You can use flax replacement for the eggs (just do a quick search in your browser for flax). 3tbsp ground flax + 9tbsp water and refrigerate for about 45 minutes to replace the 3 eggs.

      Also do a search on this page for egg replacement. There are a ton of great tricks and tips from thos that are vegetarians and vegans.

      Best Kitchen Wishes!

  • Faye says:

    First of all, I’m so glad that I stumbled upon this fantastic recipe of yours! Me and my husband have been trying different veggie burger recipes as part of our journey to eating less meat, and then into being vegetarian. So far this is our absolute favorite!! We made half of the recipe, and only had one patty fall out. Otherwise, the others were really good. 💜 Kudos!

  • Shelby says:

    I just went vegetarian and due to busy work schedule I don’t get much time to cook. Do these burgers store well in uncooked in the freezer or cooked in the fridge for leftovers?

    • TKWAdmin says:

      Hi Shelby!

      No, you must cook these first before you store them in the fridge or freezer. If you do not the will fall apart as the mushrooms will release their liquids in the fridge/freezer prior to cooking.

      Best Kitchen Wishes!

  • Piña Colada says:

    Wow!! Great recipe i like so much

  • Steph says:

    I just made these and they tasted fabulous!.. only I had alit of trouble when frying them to hold their shape..They just kept falling apart ..What do you think I did wrong ?

    • TKWAdmin says:

      Hi Steph,

      What will cause them to not hold their shape are a few things – mushrooms are very high in water so they honestly depend from one batch of mushrooms to the other. If the mixture, when you went to form the patties wasn’t tight (meaning it didn’t hold its shape) it’s due to the water content. In that case just add a little more binder (bread crumbs). Secondly, you did cook them as soon as you formed them, right? You didn’t let them rest in the fridge, correct? These have to be cooked immediately. Give them another shot and make sure when you form them, the patty is ‘tight’. Also only flip once.

      Best Kitchen Wishes!

  • Addie says:

    How many burgers does this recipe make? Also, can you freeze them before cooking and cook them later?

    • TKWAdmin says:

      Hi Addie!

      I got 6 large burgers. No you MUST cook them fully then freeze. You cannot freeze them raw. Mushrooms area very water-laden. Freezing them raw like this will cause the burgers to turn to mush. Just cook, cool, freeze. When you’re ready to eat just microwave or heat in the oven to thaw.

      Best Kitchen Wishes!

    • A. King says:

      They make about 6 burgers. I froze two of the burgers and made them the next day and they were just as delicious

  • Celine says:

    Hi there !
    I’m from France and was looking for a good vegetarian recipe since I’m tryin to eat less meat.
    I saw your picture on pinterest and it looked sooooo yummy so I tried it yesterday!
    All I can say is that they are DELICIOUS ♡
    I didn’t know the measure from bread crumbs but still good !

    • TKWAdmin says:

      Hi Celine! Oh thank you so much! I’m so happy that you loved them! The bread crumbs vary depending on how ‘wet’ your mixture is. When I write “Tbl” that means Tablespoon. tsp means teaspoon 🙂

      Best Kitchen Wishes!

  • Boo-boo Lip says:

    Can i cook these in iron skillet? I don’t own or use anything non-stick.

    • TKWAdmin says:

      Yes you can but make sure you have oil in the pan. Just watch the heat with the pan so you don’t cook these too fast (i.e., so they don’t stick to the pan)

      Best Kitchen Wishes!

  • Kaycee says:

    I was so pleased with how these turned out! I chopped up Field Roast Chao for the cheese but otherwise followed the recipe. These were delicious. Even my veggie-hating husband really likes these.

    • TKWAdmin says:

      Oh that cheese sounds awesome Kaycee!!! LOL and see, even veggie haters love these! I love seeing their reactions when I tell them “Yeah, it’s all veggies!” LOL Thank you so much!

      Best Kitchen Wishes!

  • Erin says:

    Great veggie burger! I love mushrooms so this is great
    I doubled the mushrooms, maybe more- I used a pack of white button and a pack of baby bellas and two king oysters, I roughly chopped them in the food processor. I actually browned half the mushrooms to get rid of the excess moisture and give a roasted flavor on the inside. I only used a cup of white beans, ground flax for eggs and 2 tablespoons nutritional yeast for the parmesan. I only needed a few tablespoons breadcrumbs to bring it together. it made 9 large veggie burgers, then I froze them. I just fried one from frozen in my cast iron and it turned out great! You’re right the Montreal seasoning is key. Very delicate tho, I don’t think it would hold up to a bun, but most veggie burgers are like that. we’ll see about the grill!

    • TKWAdmin says:

      Hi Erin!

      That’s awesome and I LOVE LOVE LOVE the addition of the oyster mushrooms and roasting some! So these burgers most definitely are bun worthy and will hold up. I’m thinking yours may have been delicate due to it not having the Parmesan binder (I’m not too familiar with using nutritional yeast as a binder). The key also is getting that ‘crust’ on them as they cook. As for the beans, did you mash up some as well as the mashed beans are also crucial to keeping them solid.

      Best Kitchen Wishes!

      • Rita says:

        I agree. I made these and the crust is very important. After the burger started to cool it became solid. Also I didn’t have the Montreal steak spice but I did have the Montreal Chicken Spice, Mesquite Spice and the 12 spice seasoning from Trader Joe’s…I added a table spoon of all three, no Worshire sauce so I used low soudium soy sauce. These turned out awesome! Next time I’ll use the Montreal steak and see what it taste like. Thank you for a great recipe.

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