These patties are a great nutritional alternative to grilled portobellos. Our children like them so much, that next time, I will form small balls from the mushroom mixture, fry them in a skillet and send them to school for lunch.
For the burgers, I use whole wheat or whole grain buns and add tomatoes, rocket salad, mustard, avocado slices and a slice of vegan cheese for the kids. Feel like you need more food? Peel a large sweet potato, cut it in the shape of fries, arrange them in a single layer on a baking tray and bake until crispy.
- 2 portobellos, cut in slices
- 1/2 red onion, sliced
- 1 tbsp EVOO
- 2 cups canned black beans
- 1 tbsp fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/2 cup whole wheat breadcrumbs
- 2 tbsp flax meal
- 2 tbsp nutritional yeast
- Fine sea salt and freshly ground black pepper
- In a skillet, heat olive oil over medium/ high heat. Add onion and mushrooms and cook until golden brown and caramelized.
- In a food processor, combine all ingredients and process until slightly chunky but well mixed. Cool the mixture in the fridge for 15-30 minutes.
- Form balls and flatten them into patties. Fry the patties in a non stick skillet over medium heat until golden brown.