Chunky Portobello Mushroom Veggie Burgers
Makes 6 servings
2 cups cooked black beans, rinsed (divided)
2 cups Portobello mushrooms, cut into ½-inch dice
1 cup minced fresh broccoli
2 tablespoons minced garlic
½ cup minced red onion
1 tablespoon Worcestershire sauce 1 tablespoon steak seasoning
4 eggs, beaten
¾ cup freshly grated Parmesan cheese
1 cup bread crumbs
2 tablespoons olive oil
6 pretzel buns
Avocado for garnish
Mayonnaise for garnish
In a large bowl, mash 1 cup black beans with a masher. Add mushrooms, remaining 1 cup beans, the broccoli, garlic, onion, Worcestershire sauce and steak seasoning. Mix just until coated.
Add eggs, cheese and bread crumbs and mix gently with a large spoon until mixture is combined.
Place a medium nonstick pan over medium heat and add olive oil. Once the oil starts to shimmer (about a minute or two), scoop ½ cup mixture into palm of your hand and gently shape into a burger.
Place burgers in the oil and cook 3 to 5 minutes per side or until golden brown and a crust has formed on each side.
Place on a pretzel bun and serve with avocado and mayonnaise.