Dont these look like real hamburgers? They are totally vegan and fabulous. There is something really tasty and meaty about Portabella mushrooms. Coupled with black beans, these filling mushrooms make a fabulous vegetarian burger that is of course gluten free. I made this for dinner yesterday and boy was it ever good!
You can be as creative as you like with the burger by adding toppings as well. Try sliced red onion, caramelized onions, corn salsa, sour cream , a thick slice of summer tomato , etc. Any of them will make this burger extra sensational.
This recipe is adapted from the blog, A Fit and Spicy Life ,
I made a few personal preferences changes ( and gluten free changes) in the recipe.
I used Portabella mushrooms instead of a variety of mushroom types
I used Bragg's amino acids instead of the Worcestershire sauce
I substituted gluten free breadcrumbs for the Panko bread crumbs.
I left out the hot stuff
I marinated my mushrooms in balsamic vinegar and grilled them before chopping.
10 ounces of Portabella mushrooms, cleaned and chopped in chunks
2 cups of cooked black beans ( about 1 large can), drained and slightly mashed
1 jalapeno pepper, seeded and chopped ( optional)
1 egg ( optional) I left it out and the burgers were great
1 TBSP cumin
3/4 cup gluten free breadcrumbs
1/4 cup each chopped red onion and parsley,
salt and pepper to taste ( or I used 21 Salute ( from Trader Joe's) salt free seasoning mix)
Marinate sliced portabella mushrooms in balsamic vinegar for about 10 minutes. Grill mushrooms on a Forman Grill if desired. Otherwise, just chop and add to mixture.
Mix cooked black beans, 1 egg if desired, jalapeno,cumin and salt/pepper, Add breadcrumbs and eggs and mix. add chopped portobello mushrooms, parsley and red onion until combined.Form mixture into 4-6 patties. Put into the refrigerator for about an hour so they will hold together better,
Spray a non stick pan with olive oil spray and cook for 5 minutes on each side over medium high heat.
|Mix drained black beans with seasoning and gluten free breadcrumbs|
|marinate mushrooms in Balsamic Vinegar for 10 minutes and grill on Forman grill if desired ( or don't)|
|Form into patties, and sautee burgers for 5 minutes on each side|
|Serve immediately on gluten free buns or on a plate; freezes well too.|
May be shared on a few of the following blog carnivals
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