Portobello Veggie Burgers

Vegan Chef Day

Prep Time: 15M
Cooking Time: 45M
Serves: 4

There's more where this came from!


  1. 1 can of black beans
  2. 1t stock powder
  3. 1 garlic clove, finely chopped
  4. 1 red onions, finely chopped
  5. 2T ground flax seed
  6. 1/2c cooked rice
  7. 1/2 tablespoon toasted sesame seeds
  8. ½ tablespoon cumin seeds, toasted and ground
  9. 1/2 tablespoon coriander seeds, toasted and ground
  10. Half a handful of each – flat parsley, coriander, mint
  11. ½T of yeast extract (or Marmite/Vegemite)
  12. Salt to taste
  13. 4 portobello mushrooms
  14. 2T tamari
  15. 2T water
  16. 1t hot smoked paprika
  17. 2 large ripe tomatoes
  18. Baby spinach

These delicious patties are made from nutritious black beans and sandwiched between marinaded baked mushrooms. Try them!


  • Set your oven to 200c.
  • Drain and rinse the beans very well, put them into a large bowl.
  • Add the stock powder, garlic, red onion, flax, rice, sesame seeds, spices, herbs, yeast extract and a little salt.
  • Using a hand blender or food processor blend until smooth.
  • You can make the patties one of two ways, shape them with your hands or roll out between 2 sheets of baking paper and cut out shapes with a glass.
  • Bake in the oven for around 30 minutes.
  • Remove the stems from the mushrooms carefully, so the caps don’t break.
  • Put the mushrooms in a large bowl with the tamari, water and paprika. Turn the mushrooms over and around so that they are covered with the sauce.
  • Bake the mushrooms in the oven for 15 minutes.
  • Slice the tomatoes, put the spinach on your plate, assemble the burgers with the tomatoes and enjoy!!!!

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