The Plant-Based College Cookbook -Review and Recipe

I'm thrilled to have a copy of The Plant-Based College Cookbook in my cookbook collection! Although the book is intended for college students, I think that any vegetarian household would welcome these recipes.

Portobello Mushroom Burgers

Are you looking for a hearty tasting vegan burger to eat at a BBQ this summer? 
These resemble real hamburgers but are totally vegan and fabulous.

I used portobello mushrooms and black beans to give these burgers their flavor and their texture.

Have Leftovers? Make veggie burgers!

How many times do you have some leftover beans or leftover vegetables?

It's the perfect time to make a burger and freeze it! 

Who said that you have to make a dozen burgers at a time. Make one or two from the leftovers you have on a regular basis. Before you know it- your freezer will have a dozen or so healthy tasty burgers just waiting for when you need one. 

Summer just seems to call for burgers.
These are easy to make, hold together well, are gluten free, and make a great presentation.

Top the burgers with your choice of toppings-
Try sliced red onion, pickled red onion ,  caramelized onions, corn salsa, a thick slice of summer tomato , coleslaw, etc,

Your favorite topping can take these burgers from good to sensational!

Author: Judeethefoodie
Prep Time: 15 minutes
Refrigerate : 1 hour
Cook Time: 10 minutes
Serves: 4
                                                         

Ingredients

10 ounces of Portobello mushrooms, cleaned and chopped in chunks
1 cup balsamic vinegar diluted with 3 Tablespoons water
2 cups of cooked black beans ( about 1 large can), drained and slightly mashed
1 jalapeño pepper, seeded and chopped ( optional)
1 TBSP cumin
3/4 cup gluten free breadcrumbs
1/4 cup each chopped red onion and parsley,
salt and pepper to taste ( or I used 21 Salute ( from Trader Joe's)  salt free seasoning mix)

Directions

Marinate sliced portobello mushrooms in balsamic vinegar for about 10 minutes. Grill mushrooms on a Forman Grill for 1-2 minutes , chop and add to mixture.

Mix mashed cooked black beans,  jalapeño, cumin, salt/pepper, breadcrumbs,
Add chopped portobello mushrooms, parsley and red onion until combined.
Form mixture into 4-6 patties. Put into the refrigerator for about an hour so they will hold together better.
Place the burger into a porcelain skillet and toast for 5 minutes on each side over medium high heat.



Assemble Ingredients



Mix drained black beans with seasoning and gluten free breadcrumbs

marinate mushrooms in Balsamic Vinegar for 10 minutes and grill on Forman grill if desired ( or don't)

Form into patties, and sautee burgers for 5 minutes on each side

Serve immediately on gluten free buns or on a plate; freezes well too.

     
May be shared on a few of the following blog carnivals
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Notes: All of my recipes are gluten-free and all of my recipes after 2011 are 100% plant based vegan (as opposed to vegetarian).