Garden Burger with Mushroom and Peppers
Savor the wholesome goodness of our Garden Burger with Mushroom and Peppers, a flavorful vegetarian delight that’s perfect for a hearty lunch or dinner. Packed with protein-rich black beans, sautéed Portobello mushrooms, vibrant bell peppers, and aromatic spices like paprika and cumin, these veggie patties deliver a satisfying, smoky flavor in every bite. The addition of rolled oats and breadcrumbs ensures a perfect balance of texture, while a quick pan sear gives them a golden, crispy exterior. Nestled in soft, toasted burger buns and layered with fresh lettuce, juicy tomatoes, and a dollop of creamy mayo or vegan mayo, these burgers are a must-try for any plant-based food lover. Ready in just 45 minutes, this easy-to-make recipe is ideal for feeding a crowd or enjoying a healthier take on classic comfort food at home.
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Recipe Information
Ingredients
- 200 grams Portobello mushrooms
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 400 grams Canned black beans
- 0.5 cups Breadcrumbs
- 0.25 cups Rolled oats
- 1 large Egg
- 1 teaspoon Paprika
- 0.5 teaspoons Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Burger buns
- 4 pieces Lettuce leaves
- 4 pieces Tomato slices
- 4 tablespoons Mayonnaise or vegan mayo
Instructions
Clean the Portobello mushrooms and dice them into small pieces. Dice the red and yellow bell peppers, and finely chop the red onion and garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced mushrooms, bell peppers, onion, and garlic, then sauté for about 5-7 minutes until the vegetables are soft and most of the moisture from the mushrooms has evaporated.
Drain and rinse the black beans, then mash them in a large mixing bowl using a fork or potato masher, leaving some texture for a hearty bite.
Add the sautéed vegetable mixture to the black beans. Stir in the breadcrumbs, rolled oats, beaten egg, paprika, cumin, salt, and black pepper. Mix until well combined.
Form the mixture into 4 evenly sized patties. Refrigerate them for 10 minutes to help them hold their shape while cooking.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Cook the burger patties for 4-5 minutes on each side, or until they are golden brown and heated through.
Lightly toast the burger buns in the skillet or in a toaster while the patties are cooking.
Assemble the burgers by spreading 1 tablespoon of mayonnaise (or vegan mayo) on the bottom half of each bun. Place a lettuce leaf and tomato slice on top, then add the cooked burger patty. Top with the other half of the bun.
Serve immediately and enjoy your delicious Garden Burger with Mushroom and Peppers!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
