Mushroom Cauliflower Vegetable Burgers
This plant-based burger is hearty, flavorful, and great for meal prep. Mushrooms add umami, black beans provide structure and protein, and cauliflower rice keeps it all light and veggie-forward. Best of all, these patties freeze beautifully, so you can make a batch and have healthy, homemade veggie burgers on hand whenever you need them.
Servings 6
Calories 125kcal
Ingredients
- 2 c. mushrooms chopped
- 1 c. cooked cauliflower rice
- 1 c. canned black beans rinsed and drained
- 1/4 c. red onion chopped fine
- 1 1/2 eggs lightly beaten
- 1 T Worcestershire sauce
- 2 cloves of garlic minced
- 1/3 c. fresh grated parmesan cheese
- ½ c. panko breadcrumbs
Instructions
- Saute mushrooms and set aside.
- Add beans to a large stainless steel bowl and mash until there are only a few chunks.
- Mix the mushrooms, cauliflower rice, garlic, onion, and Worcestershire sauce.
- Add eggs, cheese, breadcrumbs, and mix until well combined.
- With oiled hands, form the mixture into six patties, place them on a parchment-lined baking sheet, and bake them in a preheated oven.
- Bake for 7 minutes, carefully turn over, and cook for another 7 minutes until lightly browned and the internal temperature is 145 degrees.
Notes
Serve with avocado, arugula, or your favorite burger toppings.
Nutrition
Serving: 1burger | Calories: 125kcal | Carbohydrates: 15.5g | Protein: 8.2g | Fat: 3g | Fiber: 3.3g
