Dijon Portobello Mushroom Burger

Preparation Time15 mins Cooking Time35 mins Makes 4

Dijon Portobello Mushroom Burger

Nutritional Information

Calories

855.73kcal (4 serving)

Total Fat

15.76g (4 serving)

Saturated Fat

2.7g (4 serving)

Trans Fat

0.02g (4 serving)

Cholesterol

107.88mg (4 serving)

Sodium

1697.05mg (4 serving)

Total Carbs

137.28g (4 serving)

Dietary Fiber

23.01g (4 serving)

Sugars

20.66g (4 serving)

Protein

47.56g (4 serving)

Ingredients List
  1. 2 large portobello mushrooms caps (about 6 ounces each), diced
  2. 1 (15 - ounce) can of lentils (can subtitute for any preferred bean, i also use field peas)
  3. 1 tbsp hemp seeds,chia or flaxseed
  4. 2 cloves garlic, minced
  5. 1 tbsp fresh flat leaf parsley, chopped
  6. 2 - 3 tbsps Maille Traditional Dijon Originale mustard
  7. 1 cup bread crumbs
  8. 2 eggs
  9. 1 tsp salt
  10. 1/2 tsp pepper

Directions

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1. 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.

2. Divide mushroom mixture and shape into 4 mushroom burger patties.

3. 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.

4. Cook the mushroom burger patties for about 3 - 4 minutes on each side. If topping with cheese, add during the last minute of cooking.

5. Make the red cabbage slaw by combining the red cabbage, carrots, vinegar, olive oil, and salt. Mix and set aside until ready to serve.

6. Assemble: Simply top off hamburger buns with lettuce, mushroom burger patties, caramelized onions, red cabbage slaw, or your choice of ingredients. Serve and enjoy.