Perfect for meatless Mondays, this burger is a hearty, tasty vegan alternative. Portobello mushrooms add juicy, meaty flavour.
INGREDIENTS
2 cups chopped Portobello mushrooms (remove stems and gills before chopping)
1 can (15-ounce) black beans, divided
1 cup minced fresh broccoli
1/2 cup onion, finely chopped
3 large eggs, beaten
1/3 cup Panko bread crumbs
1 Tablespoon McCormick Montreal Steak Seasoning (or Burger Seasoning)
1 Tablespoon Worcestershire sauce
4 cloves garlic, minced
1/8 teaspoon ground black pepper
3/4 cup freshly grated Parmesan cheese
Olive oil for frying
INSTRUCTIONS
1. In a small saucepan, add black beans and 1 cup of water. Over low-medium heat, bring to the boil, then just simmer for a few minutes, until hot. Remove from stove; drain beans.
2. In a large bowl, roughly mash 1 cup of the black beans. Add the remaining beans, chopped mushroom, broccoli, garlic, onion, Worcestershire sauce and Montreal steak seasoning. Mix until just combined.
3. Add eggs, Parmesan cheese, panko bread crumbs and mix gently until combined.
4. Heat 2 tablespoons of olive oil in a medium-size skillet over medium heat.
5. Scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger. If the mixture doesn’t bind together add a little more panko crumbs until the burger shape is held.
6. Cook burgers for 3-5 minutes per side or until golden brown and a crust has formed on each side.
