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Portobello Mushroom Burger


The ultimate Veggie Burger with Falafel Seasonings and Lemon-Tahini Sauce 

Stack the burger on buns with sliced tomatoes, cucumber and a luscious lemon-tahine sauce

Want a Veggie Burger thats loaded with flavor, and holds together for the grill?
Try this recipe – its base starts with ebony colored, earthy portobello mushrooms for amazing texture. Portobellos are the “meatiest” of all vegetables, and paired with chickpeas and brown rice – adds lean protein and helps bind them beautifully together. Gone are the days of the patties falling apart – these are sturdy for grilling, and the master mixture can even transform into meatballs! – Just roast in a little extra virgin olive oil.

I have added some “falafel seasonings” – parsley, cumin, coriander and lemon rind (zesty!), for a Middle Eastern twist, and finish off with a topping of my Lemon-Tahini Sauce.
Add height and a blast of antioxidants with stacks of colorful tomatoes and cucumbers. Microgreens or sprouts are the perfect finishing touch.
Change up the flavor profile if you wish for a classic burger, omit the falafel-seasonings and crumble in some dried oregano and chopped basil (just saying… but I loove the seasonings here.) Ketchup could garnish these… look for “organic” varieties or you will end up with a high fructose corn syrup mess – it’s in most!

Grill these burgers inside on my favorite grill pan (I have three!) or outdoors on a well oiled, hot grill.

These burgers are gluten free – I use oats and oats flour in the mix. For Vegans – simply substitute the beaten egg with a flaxseed replacement (see recipe for details.) Udi’s make some pretty tasty gluten-free hamburger buns in the freezer section of many grocery shops – I put them on the grill to enhance their flavor.

Portobello mushrooms retain their nutrients when cooked, by pan-grilling their flavor gets pumped up a notch. They are low in calories, sodium and carbohydrates – and are a good source of protein, fiber, selenium, riboflavin and zinc. A serious nutritional punch!

I recommend doubling the recipe. They freeze wonderfully in waxed paper and sealed properly. A home made burger when the whim strikes! … or when your vegetarian friend stops by.

Always cookin’,

The burger is a blend of Portobello Mushrooms, Brown Rice, Chickpeas with Vegetables and Spices

Ingredients for the Portobello Mushroom Burger - Gluten-Free

Sauté mushrooms with onions and garlic

The TRICK to help hold together the burger mixture is the mash warm rice as the base

The burger mixture ready to form into patties, a little oats helps to bind

The grilled burgers up close: roll the edges in sesame and hemp seeds for fiber and flavor

These burgers are great served "open-faced" with stacks of veggies and some microgreens

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