Portobello mushrooms make for juicy, tender veggie burgers that the whole family can enjoy.
Prep time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 8
Serving Size
1
Ingredients
Cooking spray
3 tablespoons olive oil
1 small onion, finely chopped
6 cloves garlic, minced
1½ pounds portobello mushrooms, chopped
1 teaspoon red pepper flakes
Salt and pepper
2½ cup bread crumbs (gluten free if desired)
½ cup grated carrots
⅓ cup green lentils, cooked
2 teaspoons dried parsley (optional)
2 teaspoons dried oregano (optional)
2 eggs, beaten
Instructions
Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and onion. Sauté onion until soft. Add garlic, mushrooms, and red pepper flakes. Season with salt and pepper to taste. Cook until mushrooms are brown, 5 to 8 minutes. Remove skillet from heat and transfer mushroom mixture to a large bowl to cool, at least 10 minutes.
Add panko, breadcrumbs, carrots, lentils, and herbs to mushroom mixture. Season to taste with salt and pepper. Add eggs and stir to combine. Divide mixture into 8 patties.
Reheat skillet over medium-low heat. Add the remaining 2 tablespoons olive oil. Cook each patty until golden brown, 3 to 4 minutes per side.
Transfer patties to prepared baking sheet. Bake until cooked through, about 10 minutes. Internal temperature of patties should be 145 degrees using an instant-read thermometer. Serve warm.
Chef’s Note: If the burger mixture isn’t sticking together, add more bread crumbs.
Nutritional Information
Calories
150 calories
Carbohydrates
20g
Fat
5g
Fiber
3g
Protein
6g
Saturated Fat
1g
Sodium
115mg
Sugar
3g
