High Protein Gourmet Mushroom Burger
Satisfy your cravings with this High Protein Gourmet Mushroom Burger, a hearty plant-based delight that’s both nutritious and indulgent! Featuring roasted Portobello mushroom caps as a flavorful base, this burger combines a protein-packed patty made from red kidney beans, rolled oats, chickpea flour, and crunchy walnuts, expertly seasoned with smoked paprika and cumin for a smoky, savory kick. Perfectly balanced with slices of creamy avocado, juicy tomato, and crisp lettuce, it’s all nestled between wholesome whole-grain buns. This vegan-friendly recipe is an excellent choice for a high-protein meal that’s ready in just 35 minutes and perfect for lunch or dinner. Whether you’re a seasoned vegan or simply exploring meatless options, this burger is a must-try!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Shape the mixture into four evenly sized patties.
Step 6
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.
Step 7
To assemble the burgers, place a roasted mushroom cap on the bottom half of each whole grain burger bun.
Step 8
Top each mushroom with a high-protein patty, a slice of tomato, avocado, and a leaf of lettuce.
Step 9
Cover with the top half of the bun and serve immediately.
Nutrition Facts
| Serving size | (1751.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2520.0 |
| Total Fat 108.2g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 32.8g | |
| Cholesterol 0mg | 0% |
| Sodium 6746.4mg | 0% |
| Total Carbohydrate 337.8g | 0% |
| Dietary Fiber 64.3g | 0% |
| Total Sugars 65.1g | |
| Protein 94.5g | 0% |
| Vitamin D 1.5IU | 0% |
| Calcium 662.9mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 5405.2mg | 0% |
Source of Calories