High Protein Gourmet Mushroom Burger
Elevate your burger game with this High Protein Gourmet Mushroom Burger recipe—perfect for vegans, vegetarians, and plant-forward eaters alike! Featuring roasted Portobello mushroom caps as a savory base and hearty patties made from protein-packed red kidney beans, nutty walnuts, and chickpea flour, this recipe is bursting with satisfying flavors and nutrients. Seasoned with a smoky blend of paprika and cumin, these patties are seared to perfection, creating a tender yet robust texture. Layered with fresh lettuce, ripe tomato slices, creamy avocado, and nestled in whole-grain buns, this burger is a wholesome, nutrient-dense delight that doesn’t skimp on taste. Quick to prepare and perfect for weeknight dinners or weekend cookouts, this recipe offers a deliciously guilt-free indulgence for burger lovers seeking a plant-based twist.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 can (15 oz), drained and rinsed Red kidney beans
- 0.5 cup Rolled oats
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 0.5 cup, finely chopped Walnuts
- 4 tablespoons Chickpea flour
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 3 tablespoons Olive oil
- 4 buns Whole grain burger buns
- 4 leaves Lettuce
- 1 large, sliced Tomato
- 1 sliced Avocado
Instructions
Preheat your oven to 375°F (190°C).
Lightly brush the mushrooms with 1 tablespoon of olive oil and place them gill-side up on a baking sheet. Roast in the oven for 10 minutes until they have softened slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
In a large bowl, mash the red kidney beans with a fork, leaving some texture. Stir in the sautéed onion and garlic, rolled oats, walnuts, chickpea flour, soy sauce, smoked paprika, ground cumin, black pepper, and salt. Mix well to combine.
Shape the mixture into four evenly sized patties.
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Cook the patties for about 5 minutes on each side until they are brown and heated through.
To assemble the burgers, place a roasted mushroom cap on the bottom half of each whole grain burger bun.
Top each mushroom with a high-protein patty, a slice of tomato, avocado, and a leaf of lettuce.
Cover with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6746 mg | 293% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 65.1 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5405 mg | 115% | |
*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.
