Portobello Mushroom Burgers

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Portobello Mushroom Burgers

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

  1. Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
  2. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. 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