Dijon Portobello Mushroom Burger
Recipe by: Little Figgy
For the mushroom burger patties:
- 2 large Portobello mushroom caps (about 6 ounces each), diced
- 1 (15-ounce) can of lentils (can substitute for any preferred bean, I also like to use field peas)
- 1 tbsp. hemp, chia, or flaxseed
- 2 cloves garlic, minced
- 1 tbsp. flat leaf parsley, chopped
- 2 -3 tbsps. Maille Traditional Dijon Originale Mustard
- 1 cup bread crumbs
- 2 eggs
- 1 tsp. salt
- 1/2 tsp. pepper
Optional Toppings Ideas:
- 4 ounces Havarti cheese, shredded
- Onions, sauteed in 1 tbsp. olive oil until soft
- Red cabbage slaw
- Maille Traditional Dijon Originale Mustard, to taste
- Alfalfa sprouts
- Tomatoes, sliced
- Roasted peppers
- 4 Hamburger Buns
For the Red Cabbage Slaw:
- 2 cups grated or finely sliced red cabbage
- ½ cup carrots, cut into matchsticks size or grated
- 1 tsp. white or apple cider vinegar
- 1 tbsp. olive oil
- pinch of salt
- Prep: Prepare and heat the grill until temperature reaches about 350°F.
In a food processor, add all the mushroom burger patty ingredients and process until it's the consistency of a paste, does not have to be smooth.
- Divide mushroom mixture and shape into 4 mushroom burger patties.
- I prefer to use a cast iron on the grill, but you can also grill straight on the grate. Lightly grease the grate or cast iron with a little olive oil or canola oil.
- Cook the mushroom burger patties for about 3 - 4 minutes on each side. If topping with cheese, add during the last minute of cooking.
- Make the red cabbage slaw by combining the red cabbage, carrots, vinegar, olive oil, and salt. Mix and set aside until ready to serve.
- Assemble: Simply top off hamburger buns with lettuce, mushroom burger patties, caramelized onions, red cabbage slaw, or your choice of ingredients. Serve and enjoy.