Portabello Mushroom and Beet Burgers
- 4 beets
- 1/3 cup pumpkin seeds
- 2 teaspoon sea salt, divided
- 6 ounces portobello mushrooms, chopped
- 1 onion, chopped
- 1 cup bread crumbs
- 3 cloves garlic, chopped
- 1/2 teaspoon ground white pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon ground cumin
- 1/2 tsp dried ground sage
- 2 large eggs
- 2 tablespoon canola oil
- Place beets in a medium size pot with enough water to cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until easily pierced with a knife, about 15 minutes.
- While beets are boiling, make a large ice bath.
- Drain beets and immediately plunge into ice bath to cool completely, about 5 minutes; drain.
- Heat a small skillet over medium low heat; add pumpkin seeds and season with ½ teaspoon salt. Toast pumpkin seeds, shaking frequently, until fragrant and beginning to brown, about 3 minutes.
- Grind toasted pumpkin seeds into a powder using a spice grinder.
- Peel and quarter the beets. Pulse in a food processor until mashed (alternately, grind in a meat grinder); transfer to a large bowl.
- Process the mushrooms and onion in the same manner you did the beets; add to beet mixture and mix. Mix chopped ground pumpkin seed, bread crumbs, garlic, sea salt, oregano, cumin, and sage with the beet mixture. Crack eggs into the mixture and blend with a fork.
- Cover the bowl with plastic wrap and refrigerate at least 1 hour. (The longer allowed to chill the easier the mixture is to handle.)
- Preheat oven to 350°F (175°C).
- Place a generous half-cup of the mixture into the palm of your hand and shape into a ball. Place on a baking sheet; repeat with remaining beet mixture. The balls will naturally settle into patty shapes.
- Heat oil in a large skillet on medium-high. Gently lay patties into the skillet and pan-fry until lightly browned, about 3 minutes per side. Return fried patties to baking sheet.
- Bake in preheated oven until heated through, about 40 minutes.
Make these gluten-free by using gluten-free bread crumbs and serving on gluten-free hamburger buns.
What others are saying
Aja A says:
This was pretty tasty. I had to wrap my head around the fact that this was made from beets, but slightly couldn't get past it cause you definitely get the earthiness from the mushrooms and beets. However, I believe this will be a winner with more of a vegan/vegetarian palette cause it definitely wasn't bad at all.
Laura Griffin says:
These portobello burgers were amazing! Loved the pumpkin seeds! They were perfect to put to use post Halloween pumpkins carving.