Whether you’re a meat eater or a vegetarian, you’ll love this delicious veggie burger. Packed with as much protein as a regular beef patty and rich in fiber and flavor, there’s no denying this burger will become a family favorite.

Portobello Burgers (Phase 1)

Description
Meaty mushrooms — combined with protein-packed textured vegetable protein (TVP), provolone cheese, and sun-dried tomatoes — make these vegetarian burgers 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.

Prep time: 20 minutes
Cook time: 25 minutes

Serves 6

Ingredients
1 cup textured vegetable protein (TVP)
4 ounces provolone cheese, shredded (1 cup)1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
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

Instructions
Combine TVP, cheese, egg, salt, and 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, stirring often, until fragrant, about 30 seconds. Add mushrooms, onion, and zucchini; sauté, stirring often, until vegetables are softened and liquid is evaporated, about 8 minutes. Stir in tomatoes.

Add vegetable mixture to TVP/cheese mixture; stir to mix well. Cover and let stand 5 minutes.

Shape vegetables mixture into 6 (3") 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.

Nutritional information:
230 calories
16 g fat (5 g sat)
11 g carbohydrate
14 g protein
4 g fiber
190 mg sodium