Believe it or not, these gorgeous Portobello burgers are ridiculously easy to make. Earthy, sweet black bean beet patties are sandwiches with turmeric hummus between two meaty Portobello mushroom caps. With spices like smoky cumin, garlic powder, and fresh coriander, these delicious burgers don't skimp on flavor.
Grilled Portobello Burger With Black Bean Beet Patty [Vegan, Gluten-Free]
Ingredients You Need for Grilled Portobello Burger With Black Bean Beet Patty [Vegan, Gluten-Free]
For the Black Bean Beet Patties:
- 1 15-oz can black beans, rinsed and drained
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin seeds, crushed
- A handful of fresh coriander, chopped
- 1 tablespoon raw buckwheat flour
- 1 tablespoon tapioca flour
- 1 tablespoon gluten-free jumbo oats
- About 14 oz of grated beet
- Himalayan salt and black pepper to taste
For the Hummus:
- 1 15-oz can chickpeas, washed and rinsed
- 2 tablespoons lemon juice
- A pinch of sea salt (if the chickpeas come without salt)
- 1/2 teaspoon garlic powder
- 1 teaspoon tahini or ground sesame seeds
- 1/2 teaspoon cumin seeds, crushed (optional)
- 1 teaspoon turmeric
- Some water (enough for desired consistency)
For the Burgers:
- 12 Portobello mushroom caps
- Soy sauce or tamari, for brushing
- Toppings of choice
How to Prepare Grilled Portobello Burger With Black Bean Beet Patty [Vegan, Gluten-Free]
To Make the Black Bean Beet Patties:
- Mash rinsed and drained black beans in a big bowl.
- Drain excess liquid from grated beets (save to use as a dressing).
- Add chopped onion, garlic powder, crushed cumin seeds, beets, coriander, the flours, and oats to the bowl of black beans and mix well until homogeneous batter forms. It’s best achieved by using your hands.
- Season with Himalayan salt and black pepper.
- Form six patties and place them on a baking sheet lined with parchment paper.
- Bake at 350°F for 30 minutes flipping them halfway through.
To Make the Hummus:
- Blend hummus ingredients with an immersion blender or in a food processor until smooth.
- Store in a sealed container in the refrigerator for up to three days.
To Make the Burgers:
- Preheat oven to 425°F.
- Place the mushrooms, gill side up on a baking sheet lined with parchment paper, and brush the gills as well as caps of mushrooms with some soy sauce.
- Bake for 20 minutes flipping the caps halfway through.
- Cut the stems off of Portobello mushrooms – just eat them right then and there or add to meals.
- Spread some hummus into the gill-side of the cap. Add something green (such as spinach, arugula, chicory, or lettuce).
- Next, add one black bean beet patty. Top with another layer of hummus.
- Place a thin slice of carrot over the layer of hummus and finish off with some more greens.
- Finally, spread some hummus into another mushroom cap and place it gill-side down on top of your Portobello burger.
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- Beans - All
- Beans - Black
- Beet Recipes
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Per Serving: Calories: 212 | Carbs: 39 g | Fat: 2 g | Protein: 12 g | Sodium: 34 mg | Sugar: 2 g Calculation not including soy sauce used for brushing.Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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