Asian Style Veggie Burger With Portobello Bacon And Napa Slaw Recipes

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PANKO-CRUSTED PORTABELLA MUSHROOM BURGER

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 13



Panko-Crusted Portabella Mushroom Burger image

Steps:

  • Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
  • Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
  • Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
  • Whisk together the mayonnaise and teriyaki sauce in a small bowl.
  • For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
4 round pineapple slices (either fresh or canned), each just over a 1/4-inch thick
Butter, for grilling
4 onion rolls, split, buttered and griddled
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed
1/2 cup Japanese mayonnaise (or regular if you can't find it)
4 teaspoons teriyaki sauce
1/2 small red onion, thinly sliced
4 to 8 leaves red leaf lettuce

PORTOBELLO VEGGIE BURGERS RECIPE BY TASTY

Here's what you need: black beans, salt, garlic, large portobello mushroom caps, walnuts, parsley, ground flaxseed, water

Provided by Melissa Boyajian

Categories     Dinner

Yield 5 servings

Number Of Ingredients 8



Portobello Veggie Burgers Recipe by Tasty image

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a large bowl, microwave black beans for 1 minute, or until softened.
  • Add salt and garlic. Mash until black beans are finely mashed.
  • Add mushrooms, walnuts, and parsley.
  • In a small bowl, mix ground flax and water and stir until thoroughly combined.
  • Add flax mixture to the mushroom mixture and mix thoroughly.
  • Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
  • Bake for 30 minutes, or until firm and browned, flipping over halfway through.
  • Serve burgers with your favorite fixins.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 18 grams, Fat 9 grams, Fiber 8 grams, Protein 8 grams, Sugar 0 grams

15 oz black beans, 1 can, drained and rinsed
½ teaspoon salt
1 clove garlic, minced
2 large portobello mushroom caps, finely chopped
½ cup walnuts, finely chopped
¼ cup parsley, finely chopped
2 tablespoons ground flaxseed
4 tablespoons water

BEAN & PORTOBELLO VEGGIE BURGERS

This tasty recipe is from Chef Jennifer Iserloh of New York City (aka "Skinny Chef") and was printed in this month's "Self Magazine" (February 2009). Serve with whole-wheat buns and top with barbecue sauce, lettuce and tomato.

Provided by blucoat

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12



Bean & Portobello Veggie Burgers image

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more.
  • Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties.
  • Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side.

Nutrition Facts : Calories 303.7, Fat 15.6, SaturatedFat 1.3, Sodium 182.7, Carbohydrate 31.4, Fiber 8.3, Sugar 3.9, Protein 11.2

4 tablespoons canola oil
2 medium portabella mushrooms, diced
1/2 red onion, diced
1/2 green bell pepper, cored, seeded and diced
1 (15 ounce) can black beans, drained and rinsed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
2 egg whites
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce (if you're vegetarian, use veg. Worcestershire sauce)
6 tablespoons dried breadcrumbs

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