Portobello Burgers

Meaty mushrooms — combined with protein-packed textured vegetable protein (TVP), provolone cheese, and sun-dried tomatoes — make these vegetarian burgers hearty and super flavorful. TVP is a favorite vegetarian source of nonanimal protein and can be found at health food stores. If you have extra time, form the burgers ahead and refrigerate for 30 minutes for easier handling.

6 servings

Prep time: 20 minutes
Start to finish: 25 minutes

Ingredients:
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

Instructions:
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. For information on the book, click here.

Ezt a receptet is megcsinaltuk a mult heten, szuper lett az ize, a formajan meg lehet, hogy kell kicsit valtoztatni. A 6 hamburgerke egy vacsorara volt kettonknek eleg.