As the warmer weather hits and the grill is fired up the craving for a burger may hit. Even the biggest carnivore will not deny the satisfying flavor of these caramelized portobello mushroom burgers. Blending mushrooms with meat or using them as a substitute is not only healthier for you but the planet as well. The patties are made up primarily of black beans and hearty Portobello mushrooms. The addition of the caramelized onions really elevates the flavor. Everyone in my family were taken by surprise by how much they loved them. Even the little dish couldn’t get enough of these patties!
This recipe was photographed and written for my column “Try This” in Live Naturally Magazine: https://livenaturallymagazine.com/
In the bowl of a food processor add the black beans, mushrooms, garlic, Worcestershire sauce, water, lemon juice, chia seeds, onion powder, black pepper, salt, and harissa. Pulse until the mixture is a thick paste, chunks are okay.
In a large bowl beat 2 eggs and add the mushroom and bean mixture to the eggs. Then add the breadcrumbs and parmesan cheese. Mix well.
In a large frying pan add 1 tbsp of olive oil over medium heat.
Once the oil starts to simmer (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.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Coat the bottom of the pan with 2 tbsp buter, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the butter,is melted. Add the onion slices and stir to coat the onions with the butter. Spread the onions out evenly over the pan and let cook, stirring occasionally. After about 10 minutes sprinkle the onions with sugar about ½ tsp, along with a sprinkle of salt. This process could take 30-45 minutes, low and slow is the key.