Portobello Veggie Burgers

Swap carb and calorie filled bread for baked portobello mushrooms with this delicious veggie burger recipe from Day Radley. Day Radley will be appearing at VeggieWorld London on 8th and 9th April at Kensington Town Hall, West London. Visit veggieworld.uk for tickets

Healthy Diet

By Healthy Diet

Serves: 2
Portobello Veggie Burgers

Ingredients

  • 1 tin of black beans
  • 1 tsp stock powder
  • 1 garlic clove, finely chopped
  • 1 red onion, finely chopped
  • 2 tbsp ground flax seed
  • ½ cup cooked rice
  • ½ tbsp toasted sesame seeds
  • ½ tbsp cumin seeds, toasted and ground
  • ½ tbsp coriander seeds, toasted and ground
  • Half a handful of each – flat parsley, coriander, mint
  • ½ tbsp of yeast extract
  • Salt to taste
  • 4 portobello mushrooms
  • 2 tbsp tamari
  • 2 tbsp water
  • 1 tsp hot smoked paprika
  • 2 large ripe tomatoes
  • Baby spinach

Method

  1. Preheat your oven to 200C/400F/Gas 6. Drain and rinse the beans well and put them into a large bowl. Add the stock powder, garlic, red onion, flax, rice, sesame seeds, spices, herbs, yeast extract and a little salt and blend using a hand blender or food processor until smooth.
  2. Mould the mixture into the burger shapes with your hands, or roll out between two sheets of baking paper and cut out with a glass. Bake in the oven for around 30 minutes.
  3. Remove stems from the mushrooms carefully, without breaking the caps. Put the mushrooms in a large bowl with the tamari, water and paprika. Turn the mushrooms over so that they are covered with the sauce. Bake the mushrooms in the oven for 15 minutes.
  4. Slice the tomatoes, place the spinach on your plate, assemble the burgers with the tomatoes to serve.