Portobello Mushroom Black Bean Burgers

Yield:  6 burgers




2 cups Portobello 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 tbsp Panko or Gluten Free Panko

1 tbsp Montreal Steak Seasoning

1 tbsp Worcestershire

2 tbsp minced garlic

3/4 cup fresh grated Parmesan
*Look for vegetarian or vegan Parmesan cheese if you do not eat animal products

Olive oil




  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. Set aside while you place a medium non-stick pan over medium heat and add in 2 tbsp of oil .
  5. 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 tbsp more of bread crumbs.
  6. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  7. Serve with hummus, guacamole or steak sauce.


 To Make it Vegan:

  1. Insead of eggs, use 1 tbsp flax seed meal & 3 tbsp water for each egg.
  2. Replace cheese with vegan cheese or nutritional yeast.



* It is not recommended to make ahead. The mushrooms will start to seep water which will turn the patties mushy.

* Patties must be cooked fully before freezing.


Nutrition Facts:

Serving: 1 burger



Saturated Fat:







7 g

3 g

27 g

7 g

2 g

738 mg

14 g

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