Portobello Black Bean Burgers
This burger is delicious any way you stack it. I'm always in the mood for a delicious burger, especially one that is loaded with veggies and vegetarian proteins! This veggie burger recipe is grain-free, so make sure that you're adding your grain for Phase 3 and your healthy fat for your Cleanse days 8-10.
Phase 3, Cleanse Days 8-10 | Serves 4
Prep time: 25 minutes | Total time: 1 hour 25 minutes
Ingredients
"Buns"
4 large portobello mushroom caps
1 tablespoon coconut oil, melted
Pinch of sea salt
Burgers
1 (15-ounce) can black beans
1 small zucchini, shredded and pressed in colander to reduce liquid
1/2 green bell pepper, finely chopped
1/2 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Dash of red pepper flakes
2/3 cup sprouted-grain bread crumbs
1 large egg, beaten
Optional Toppings and Condiments
Tomato slices
Lettuce leaves
Thinly sliced red onion rings
Peperoncinis
Pickles
Avocado slices
No-sugar-added ketchup
Dijon mustard (no sugar added)
Safflower mayonnaise
Description
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Make the "buns": Put the mushroom caps on the prepared baking sheet, stemmed-size down. Brush the tops with the melted coconut oil and sprinkle with the salt. Bake the mushrooms for 15 minutes, or until they are soft and dark. Remove them from the oven (keep the oven on) and press them between layers of paper towels to remove excess liquid. Set aside on a plate and line the baking sheet with fresh parchment paper.
- Make the burgers: Drain and rinse the black beans. Dry them with a paper towel, then put them in a large bowl and mash them with a fork until no whole beans remain. Mix in the zucchini, bell pepper, onion, garlic, paprika, cumin, salt, black pepper, and red pepper flakes. Stir in the bread crumbs and egg. Mix until everything is well combined.
- Form the bean mixture into four patties and put them on the prepared baking sheet. Bake the burgers for 30 minutes, or until they just start to get crispy, flipping them carefully halfway through.
- To serve, put one burger on each mushroom cap "bun" and add your desired toppings and condiments.
This burger is delicious any way you stack it. I'm always in the mood for a delicious burger, especially one that is loaded with veggies and vegetarian proteins! This veggie burger recipe is grain-free, so make sure that you're adding your grain for Phase 3 and your healthy fat for your Cleanse days 8-10.
Phase 3, Cleanse Days 8-10 | Serves 4
Prep time: 25 minutes | Total time: 1 hour 25 minutes
Ingredients
"Buns"
4 large portobello mushroom caps
1 tablespoon coconut oil, melted
Pinch of sea salt
Burgers
1 (15-ounce) can black beans
1 small zucchini, shredded and pressed in colander to reduce liquid
1/2 green bell pepper, finely chopped
1/2 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Dash of red pepper flakes
2/3 cup sprouted-grain bread crumbs
1 large egg, beaten
Optional Toppings and Condiments
Tomato slices
Lettuce leaves
Thinly sliced red onion rings
Peperoncinis
Pickles
Avocado slices
No-sugar-added ketchup
Dijon mustard (no sugar added)
Safflower mayonnaise
Description
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Make the "buns": Put the mushroom caps on the prepared baking sheet, stemmed-size down. Brush the tops with the melted coconut oil and sprinkle with the salt. Bake the mushrooms for 15 minutes, or until they are soft and dark. Remove them from the oven (keep the oven on) and press them between layers of paper towels to remove excess liquid. Set aside on a plate and line the baking sheet with fresh parchment paper.
- Make the burgers: Drain and rinse the black beans. Dry them with a paper towel, then put them in a large bowl and mash them with a fork until no whole beans remain. Mix in the zucchini, bell pepper, onion, garlic, paprika, cumin, salt, black pepper, and red pepper flakes. Stir in the bread crumbs and egg. Mix until everything is well combined.
- Form the bean mixture into four patties and put them on the prepared baking sheet. Bake the burgers for 30 minutes, or until they just start to get crispy, flipping them carefully halfway through.
- To serve, put one burger on each mushroom cap "bun" and add your desired toppings and condiments.
