How do these Portobello Falafel Burgers stay together so well?

The key to their sturdy structure is mashing warm cooked brown rice with a flax egg until it becomes gummy, which acts as an excellent binder suitable for grilling.

What gives these vegan burgers their distinctive falafel flavor?

The falafel flavor comes from a blend of ground cumin, ground coriander, and Marash pepper, combined with fresh parsley and lemon rind in the mushroom and chickpea mixture.

Can I prepare the Portobello Falafel Burger mixture ahead of time?

Yes, after combining all ingredients, the burger mixture should be refrigerated for at least 2 hours until cold and firm, or it can be stored for up to one day before forming and cooking the patties.

What's the best way to cook these Portobello Falafel Burgers?

You can cook these burgers indoors on an oiled grill pan or outdoors on a hot grill. Gently oil the patties and cook for a total of about 5 minutes, turning when the first side is well marked.

Are these Portobello Falafel Burgers suitable for a gluten-free diet?

Yes, this recipe is designed to be gluten-free, using gluten-free quick oats and gluten-free oat flour as binders, alongside naturally gluten-free ingredients like portobello mushrooms, chickpeas, and brown rice.

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Portobello Falafel Burger
[Vegan, Gluten-Free]

KS By: Karen Sheer

Author Bio

Inventive, original, and well-tested favorites from a professional kitchen that anyone can make. Karen Sheer... Read More

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A perfectly grilled Portobello Falafel Burger, coated with sesame and hemp seeds, served on a bun with fresh toppings.

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Portobello Falafel Burger [Vegan, Gluten-Free]

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Want a veggie burger that's loaded with flavor and holds together for the grill? Try this recipe – its base starts with ebony colored, earthy Portobello mushrooms for amazing texture. Portobellos are the “meatiest” of all vegetables and here it's paired with chickpeas and brown rice, which adds lean protein... Read More

Ingredients You Need for Portobello Falafel Burger [Vegan, Gluten-Free]

6 medium Portobello mushroom caps, cleaned with a damp paper towel, about 12 ounces
1 1/2 tablespoons extra virgin olive oil
1/2 cup onions, small dice
2 large fresh garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon Marash pepper or chili flakes
1 cup cooked chickpeas
3/4 cup parsley leaves, cleaned, dried and coarsely chopped
1/2 teaspoon sea salt
3/4 teaspoon lemon rind, finely grated
1 flax egg (1 tablespoon ground flax seeds, plus 3 tablespoons water)
1 cup cooked brown rice, warmed
2 tablespoons gluten-free quick oats
1 tablespoon gluten-free oat flour or other gluten-free flour
1 1/2 tablespoons sesame seeds
1 1/2 tablespoons hemp seeds

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How to Prepare Portobello Falafel Burger [Vegan, Gluten-Free]

Cut each mushroom into five even slices. Heat a cast iron skillet, add 1 1/2 tablespoons olive oil. Add the mushroom slices and let brown over high heat.
When very golden on the first side, turn over with tongs. When the second side if golden, turn down the heat to low – add the onions, garlic, cumin, coriander, and pepper and sauté until the all is softened and the pan is dry, about 3 minutes.
Cool for 5 minutes. Add the mushroom mixture with chickpeas, parsley, sea salt and lemon rind to a food processor. Pulse just to combine, about five times until still chunky.
In a small cup or bowl, make the flax egg. Let sit for about ten minutes. In a large bowl, add the flax egg and warm rice and mash with a potato masher until the rice is gummy. This is the trick to a burger which holds together beautifully and is suitable for a grill.
Add the mushroom mixture, oatmeal, and oat flour, then combine well.
Refrigerate the mushroom burger mixture for at least 2 hours until cold and firm, or up to one day.
Form four large or six medium burgers with your hands. Use burgers when they are well chilled.
Place the sesame seeds and hemp seeds on a small plate.
Roll the edges of the patties into the seed mixture, turning to coat.
Cook indoors on an oiled grill pan, or outdoor on a hot grill (gently oil patties), turning when the first side is well marked, and the burger is cooked through (a total of 5 minutes).