Portabella Burgers

It’s summertime so that means it’s burger time! My go-to burger recipe is always the Baked Black Bean and Corn Burgers, but sometimes you gotta mix things up a little bit.

I decided to test out these portabella burgers and I did not regret it. They had a great flavor and I really enjoyed them. The only issue I had was that they were difficult to flip; they didn’t want to stay together, I can’t blame the burgers though because I might have (definitely did) put too much broccoli in them and didn’t account for that when adding the binding ingredients. Broken in half or whole, either way, they were delicious and ended up in my stomach!



  • 2 c black beans (1 can)
  • 2 c portabella mushrooms*
  • 1 c fresh broccoli
  • 1/2 c red onion
  • 2 tbsp minced garlic
  • 1 tbsp Worcestershire sauce
  • 3 eggs
  • 3/4 c parmesan
  • 3/4 c panko breadcrumbs
  • Olive oil

*Note: I used a five pack of portabella mushrooms rather than measuring out two cups.

With a few adjustments, this recipe can be made vegan as well!


  1. Prepare vegetables: Remove the gills from the mushrooms and chop, finely chop the broccoli, finely chop the onion
    • To remove the gills, grab a large spoon and scrape the gills. Once you get started it will come out easily.
    • To chop the mushroom, broccoli and onion, I used a food processor on the “Chop” setting. If you do not have a food processor, just try to chop them as small as you can.
  2. In a large bowl, add 1 c of beans and mash using a potato masher.
  3. Add in the remaining beans, mushroom, broccoli, onion, garlic and Worcestershire sauce. Combine thoroughly.
    • If you would like, you may also add additional seasonings at this point.
  4. Add in the eggs, parmesan and panko. Mix.
  5. Using dampened hands, grab a handful of the mixture and form it into a patty.
    • I prefer to form all of my patties before I begin cooking rather than trying to make them and cook them at the same time.
  6. In a large skillet, heat 2 tbsp of olive oil over medium heat.
  7. Cook the burgers for 3-5 minutes until a brown crust forms on both side.
    • Add more oil as needed while cooking.

These burgers were so delicious and would go great at any summer party.

Test Kitchen: Opinion and Changes

I originally found this recipe on The Kitchen Whisperer. I didn’t make any changes besides altering the ingredient quantities based on how wet or dry the mixture looked. If your burgers aren’t sticking well, add some more of the binding ingredients. Overall, it was a great recipe.


Happy Cooking!

2 Comments Add yours

  1. chefkreso says:

    Wow this is a delicious idea!


  2. Wow, this is why I need to learn to like mushrooms. Those burgers seem to have all the elements of a beef burger, yet it’s super earthy and viberant (:


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