Portobello Burgers


Grill Master
Gold Site Supporter
Portobello Burgers
6 Servings

1 cup textured vegetable protein (TVP)
4 ounces provolone cheese, shredded (1 cup)
1 large egg, lightly beaten
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
3 medium portobello mushrooms, stemmed and chopped
1 small onion, finely chopped
1 small zucchini, coarsely grated
1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
Salt and freshly ground black pepper
Combine TVP, cheese, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl; stir to mix well.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and sauté until fragrant, 30 seconds. Add mushrooms, onion, and zucchini; sauté, stirring often, until vegetables are softened and liquid is evaporated, 8 minutes. Stir in tomatoes. Add vegetable mixture to egg mixture; stir to mix well. Cover and let stand 5 minutes.
Shape vegetable mixture into 6 (3-inch) patties. Heat remaining oil in a clean skillet over medium heat. Cook patties, turning once with a wide spatula, until lightly browned, 3 minutes per side.
Recipe from The South Beach Diet® Quick & Easy Cookbook

Johnny West

Well-known member
I've been looking for something new to fix for my son.
I think I'd like them, too. This looks like the ticket.