Portobello and Black Bean Patties with Basil
Hearty vegetable patties combining meaty portobello mushrooms with protein-rich black beans, brightened by fresh basil and sun-dried tomatoes. The mixture is bound with egg substitute and flour, creating a firm, pan-fried cake with a golden crust. Perfect for vegetarians seeking substantial meatless burgers or a plant-based side dish. This version emphasizes whole-food ingredients and minimal processing, making it ideal for meal prep or weeknight dinners.
Ingredients
- 5 cup portobello mushrooms, chopped
- 1 cup onion, finely chopped
- 1 tsp garlic, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 15-oz can black beans, drained and rinsed
- ½ cup fat-free liquid egg substitute2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water)1:1vegan
note: may need extra flour for binding
Full guide → - ¼ cup fresh basil, chopped
- ¼ cup all-purpose flourgluten-free all-purpose flour1:1gluten-free
works well, may absorb slightly more liquid
- ¼ cup sun-dried tomatoes, finely chopped, not packed in oil
- 2 tbsp reduced-fat Parmesan-style grated topping
Instructions
- 1
Heat skillet over medium-high heat with nonstick spray.
- 2
Add mushrooms, onion, garlic, salt, and pepper. Cook and stir until softened, about 10 minutes. Transfer to bowl lined with paper towels.
- 3
Combine beans, egg substitute, and basil in blender and puree until mostly smooth.
- 4
Remove paper towels from veggie bowl and blot excess moisture. Mix in bean puree and flour thoroughly.
- 5
Stir in sun-dried tomatoes and Parmesan topping. Cover and refrigerate at least 1 hour until cool and set.
- 6
Form mixture into 6 patties, about 1/2 cup each.
- 7
Re-spray skillet and bring to medium heat. Working in batches, cook patties until firm and lightly browned, 3 to 4 minutes per side, flipping gently.
Tips
Thoroughly blot mushroom and onion mixture after cooking to prevent soggy patties; excess moisture is the leading cause of falling apart during frying.
Form patties ahead and refrigerate overnight for easier handling and better texture when cooking. The binding improves as they rest.
Flip patties only once using a wide, sturdy spatula and move them minimally to maintain their shape and build a golden crust.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze cooked patties up to 3 months; reheat in skillet over medium heat or oven at 190C until warmed through.
Form patties and refrigerate up to overnight before cooking. Mixture keeps refrigerated 2 days.
Serve on toasted bread with lettuce, tomato, and your favorite sauce. Pair with roasted vegetables or a fresh salad.
Common Mistakes
Do not skip the paper towel blotting step to avoid wet, falling-apart patties during cooking.
Do not skip refrigeration to avoid patties that fall apart; chilling allows the mixture to set properly.
Do not cook over high heat to avoid burning outside before inside sets; medium heat ensures even cooking.
Substitutions
Dairy-Free Swaps
Vegan Options
note: may need extra flour for binding
Full guide →Gluten-Free Swaps
works well, may absorb slightly more liquid
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Form raw patties, freeze on a sheet tray until solid, then transfer to freezer bags for up to 3 months. Cook from frozen, adding 1 to 2 minutes per side. Alternatively, cook patties first, cool, then freeze cooked patties in an airtight container.
What if my patties fall apart while cooking?
The mixture likely contains excess moisture. Ensure you blotted the cooked vegetables thoroughly and refrigerated the mixture long enough. Add 1 to 2 more tablespoons flour before forming if the raw mixture feels too wet.
How long do cooked patties keep in the refrigerator?
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in a 190C oven until warmed through, about 5 to 10 minutes.