These Portobello Spinach Veggie Burgers are simply fantastic. Mixed in feta cheese, black beans and spices make these a scrumptious meatless but meaty meal.
Portobello Spinach Veggie Burgers
While in NC on vacation, my brother served veggie burgers at a cookout on our last day there. They were a store-bought brand but I really liked them! When I got home last week and was planning our meals for thee week, I was craving them again and decided to make my own version.
These portobello spinach veggie burgers were born! The ingredients of the store brand had mushrooms and beans so I started with that base and just added some of my favorite ingredients and the panko bread crumbs and eggs to hold them together better. I started with ½ cup of panko but they weren’t holding together quite enough. So I ended up adding in about a ½ cup more.
I served them with one of our new favorites, Roasted Corn Orzo Pasta Salad.
Ingredients for Veggie Burgers with Portobello Mushrooms
¼ cup onion, chopped small
4 cloves garlic, minced
2 cups fresh spinach,chopped
2 cups portabella mushrooms, chopped
2 cans black beans, rinsed
1 tablespoon Worcestershire
1 teaspoon Montreal Steak Seasoning
3 large eggs, beaten
¾ – 1 cup Panko bread crumbs
½ cup crumbled feta
1 tablespoon coconut oil or olive oil
How to Make Veggie Burgers
In a large skillet, melt coconut oil over medium heat.
Add onions and garlic and sauté for 5-6 minutes or until translucent.
Add in the spinach and cook on medium heat for 3-5 minutes until the spinach is wilted.
Remove spinach from heat and allow to cool.
In a large bowl add 1 can of black beans and mash them with a fork.
Then add in the chopped mushrooms, additional can of beans, Worcestershire sauce and steak seasoning.
Add in eggs, panko, feta and cooled onion & spinach mixture.
Mix until combined well.
Form into 8 – 10 patties. I roll them into a small ball the press them into a patty.
Add enough coconut oil or olive oil to the bottom of a saute pan and heat to medium-high.
When the oil is hot, add the patties keeping a small space between them so they do not stick together.
Cook for 4-5 minutes until golden brown.
Then flip and cook for an additional 4-5 minutes until golden brown.
Preheat oven to 375 degrees F
Place patties on a parchment paper lined baking sheet.
Bake for 10 minutes, flip and continue baking for another 10 or until they are golden brown and crispy.
ENJOY!!
Looking for a few more light, healthy meal ideas? Try these as well:
Lemon Herb Chicken Lettuce Wraps
Shrimp Zoodles in Thai Coconut Sauce
Portabella Spinach Veggie Burgers
Ingredients
- ¼ cup onion chopped small
- 4 cloves garlic minced
- 2 cups fresh spinach chopped
- 3 cups black beans rinsed
- 2 cups portabella mushrooms chopped
- 1 tablespoon Worcestershire
- 1 teaspoon Montreal Steak Seasoning
- 3 large eggs beaten
- ¾ - 1 cup Panko bread crumbs or gluten free option
- ½ cup crumbled feta
- 2 tablespoon coconut oil or olive oil
Instructions
- In a large skillet, melt coconut oil over medium heat.
- Add onions and garlic and sauté for 5-6 minutes or until translucent.
- Add in the spinach and cook on medium heat for 3-5 minutes until the spinach is wilted.
- Remove spinach from heat and allow to cool.
- In a large bowl add 1 can of black beans and mash them with a fork.
- Then add in the chopped mushrooms, additional can of beans, Worcestershire sauce and steak seasoning.
- Add in eggs, panko, feta and cooled onion & spinach mixture.
- Mix until combined well.
- Form into 8 - 10 patties. I roll them into a small ball the press them into a patty.
- Add enough coconut oil or olive oil to the bottom of a saute pan and heat to medium-high.
- When the oil is hot, add the patties keeping a small space between them so they do not stick together.
- Cook for 4-5 minutes until golden brown.
- Then flip and cook for an additional 4-5 minutes until golden brown.
- Preheat oven to 375 degrees F
- Place patties on a parchment paper lined baking sheet.
- Bake for 10 minutes, flip and continue baking for another 10 or until they are golden brown and crispy.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Jann Olson
I love Portobello mushrooms and I bet this is delicious! A great alternative to a beef burger. Thanks for sharing with SYC.
hugs,
Jann
Stephanie
Love this take on typical burgers! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Miz Helen
We would just love your Portobello Spinach Veggie Burger. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Debbie
Those look delicious. Mushrooms add such great flavor and texture to vegetarian food. #sitsblogging
AnnMarie
Oh yum! These are exactly what I love to eat! I usually just grill up a Portobello mushroom and put it on a roll but how much better these are….all my fav ingredients! Thank so much…pinning!
GiGi Eats
Whoa baby! These are heavy duty and awesome!!
Heather@hungryforbalance
I love the flavor that mushrooms add to vegetables; it makes them so meaty but without using any meat! These look delicious. I am always looking for more veggie burgers to add to my repertoire.
Amanda
This veggie burger looks divine! Love portobellos, definitely need to try! Pinning!