Been eating no-meat burgers all week.

[multigraincracker]

Not those fancy factory veggie kind. Real Organic Portobello Caps. Microwaved for 2 1/2 minutes with a little spray of Olive Oil and a few drips of Worcestershire Sauce on them. A thin slice of cheese, mustard and lettuce on a "Live Carb Smart bun".

Taste better, to me, than those frozen veggie burgers in the store.

[Diamond_Dog]

1. I love portobello mushrooms

Last night we had black bean burgers that I made from a recipe. Even my three adult guys like them.

[multigraincracker]

3. Sounds like right up my alley.

Trying to cut out all factory prepare food. I don't buy or bring store beef or pork into the house. Eat it if others are serving it. Lots and lots of fish. I buy frozen store brand mixed veggies. Only the veggies are listed on the bag. Few minutes in the micro-wave and then some lemon juice, walnuts, olive oil and a little parmesan on top.

[Diamond_Dog]

6. That sounds very much like how we eat.

Grass fed beef hamburgers maybe 4x a year on holidays. No pork. Lots of fish. Meatless maybe a couple times a week. Strict label readers on veggies or anything from the grocery store.

[WheelWalker]

7. Black bean pattie recipe, please? If you don't mind

sharing. Blessings.

[Diamond_Dog]

9. I'm happy to share!

https://www.budgetbytes.com/black-bean-burgers/

[brush]

2. What you describe sounds tasty. Do the burgers...

have a meat-like texture/bite, which is IMO what meat eaters want.

[multigraincracker]

4. The Worcestershire sauce helps with that.

They have a great texture and a little earthy flavor. The best meat flavor mushrooms are morels, taste like prim rib.

[Ferrets are Cool]

5. We do the same, but use these buns...

https://oroweat.com/breads/sandwich-thins/100-whole-wheat

I also make my own black bean burgers. I love coming up with new recipes.

[Genki Hikari]

8. A variation my husband and I like

Barbecue Portobello Burgers


BBQ Sauce
3/4 cup Ketchup
1/8 cup Water
2 TB Brown sugar
2 tsp Worcestershire sauce
1 tsp Smoked paprika
1/2 tsp Dry mustard powder
1/2 tsp Garlic powder
2-3 drops Liquid Smoke
1/4 tsp Morton & Bassett Espresso Rub (optional)
1 tsp Tabasco (optional)

4 Portobello mushroom caps, stem and gills removed and sliced into 1" strips1/4 tsp Morton & Bassett Espresso Rub (optional)
HB Buns

Whisk together sauce ingredients in a saucepan over medium heat. Once the brown sugar dissolves, remove from heat.

Warm oil in a skillet over medium heat. Add mushrooms and saute until they begin to release their moisture. Brush sauce onto the mushroom slices, so they can absorb the BBQ flavors. Turn the mushrooms until the strips are evenly coated and tender.

Serve on a bun with the usual toppings.
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My husband and I use low carb ketchup and brown sugar, but regular works just fine if you're not diabetic.