These are honestly the best burgers I’ve ever had! Make this for a carnivore and they’ll ask you, “What is that?! Give me more!” Make it for a vegan/vegetarian and they will ask, “Is this seriously vegan? Why is it so delicious?!” I can’t take all the credit though. I found a chunky portabella veggie burger recipe on The Kitchen Whisperer and decided to add my own twist to it and turn it into a vegan burger instead of a veggie burger.
I literally ate this burger for lunch everyday for a week and then when I finished them I made a new batch right away because it’s that good! This burger would be the centre of attention when you bring them to barbeques. I mean, have you tried a store bought packaged vegan burger? They taste so dry! This vegan portobello burger would save the day! This burger tastes good on its own, in a bun or wrapped inside some lettuce! I’m not much of a bread person, so I personally prefer to wrap mine in lettuce. Either way, whichever way you choose, you know it’ll taste good.
Of course, I like to have my burger with cornichons (pickles) on the side! I’m super excited that Maille Canada has 4 varieties of cornichons! Original, Mild and Sweet, Carmamelized Onion, and Extra Hot Cayenne Chili Pepper. If you know me, you’ll know that my favourite has got to be the Hot Cayenne Chili flavour! If you want to try these delicious cornichons for a discounted price download the coupon here.
Vegan Portobello Burgers
🕝 Prep Time: 10 m 🕝 Cook Time: 5 m Yield: 8 servings
- 2 cups portobello mushrooms, cubed
- 1 can black beans, rinsed
- 1 cup broccoli crowns, minced
- 1/2 cup red onion, minced
- 3 garlic cloves, minced
- 1/2 cup almond powder (or breadcrumbs)
- 1 cup brown rice (or any rice, the stickier the better!)
- 1 tablespoon garlic powder
- 1 tablespoon paprika powder
- 1 tablespoon chili pepper
- 1 tablespoon cajun powder
- 1 tablespoon turmeric powder
- 1 tablespoon extra virgin olive oil
- Wash and cook the rice in the rice cooker.
- In a large bowl add the black beans and mash them with a masher or fork (some chunks are perfect!)
- In the same bowl, add the mushrooms, broccoli, red onion, garlic, almond powder, garlic powder, paprika powder, chili powder, cajun powder, turmeric powder, and olive oil.
- Once the rice is cooked, mash it and mix it well with the rest of the ingredients.
- Wear plastic disposable gloves (it gets sticky) and shape the mixture into burgers and set aside on a plate.
- Add 1 tablespoon of oil to a medium non-stick pan over medium high heat and cook burgers for 3 minutes on each side or until it turns golden brown.
- Serve on a bun or inbetween two lettuces.
Thanks to Maille Canada for sponsoring this post. Commissioned posts are how I’m able to continue working on this blog and creating recipes for you. As always, all opinions are my own.