Portobello Veggie Burger

Ingredients:

• 5-6 - Large Portobello Mushrooms

• 1 Can - Black Beans

• ½ Head - Fresh Broccoli

• ½ - Red Onion

• 3 - Eggs

• ½ - 1 Cup - Panko Breadcrumbs

• 1 TBSP - Montreal Steak Seasoning

• 1 TBSP - Worcestershire Sauce

• 2 TBSP - Minced Garlic

• 1 Cup - Grated Parmigiano Reggiano Cheese

• 3 TBSP - Olive Oil

Preparation:

• Begin by cleaning mushrooms and removing gills with a spoon.

• Mince clean mushrooms and cook in pan over medium heat in a little bit of olive oil (about a tbsp) until reduced in size and cooked through (about 7-10 minutes).

• Drain and rinse black beans. Place ½ the beans in a bowl and mash. Place remaining beans in the bowl.

• Finely mince broccoli and onion and place in bowl with beans.

• Once mushrooms are cooled, add to bowl.

• Beat eggs and add to bowl along with remaining ingredients. Be sure to start with ½ cup of breadcrumbs and add more as needed until you’re able to form a patty.

• Place pan over medium heat and add 2 tablespoons of olive oil.

• Once oil is heated, add burgers.

• Cook 4-6 minutes per side until browned and cooked through.

• Serve and enjoy!

Tips:

• Mixture may be sticky but should be able to hold a patty form. If too loose, add a little more breadcrumbs. Squeeze out excess liquid when making burgers. Wet hands to help prevent sticking.

• Burgers are delicate! Take care when flipping.

• Get creative! Serve on a bun with your favorite toppings!