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Black Bean Burger in a Portobello Bun

Day 6 Dinner: Black Bean Burger in a Portobello Bun

Prep Notes:

  • Gently thaw one black bean burger you made and froze on Day 1.
  • Black Bean Burger on Portobello Bun

    C&J Nutrition

    Black Bean Burger in a Portobello Bun


    1. Mushroom Bun
      1 teaspoon balsamic vinegar
      1 teaspoon olive oil
      1 teaspoon minced garlic
      1/8 teaspoon kosher salt
      2 portobello mushroom caps, stems removed
    1. Chipotle Mayo
      2 teaspoons mayo
      1 teaspoon lemon juice
      1/8 teaspoon chipotle chili powder
    1. Burger
      1 black bean burger, thawed
    1. Burger Toppings
      2 lettuce leaves
      1 slice tomato
    1. Side
      1 cup grapes


    1. Whisk together balsamic vinegar, olive oil, garlic, and salt. Brush each portobello cap with the balsamic dressing, pouring any remaining dressing over the two caps. Let marinate for 10-15 minutes.
    2. Meanwhile, mix together mayo, lemon juice, and chili powder and set aside.
    3. Heat a medium skillet over medium-high heat. Saute the mushroom caps until browned and tender, about 5 minutes each side. Remove from heat.
    4. Heat the burger in the microwave or in the skillet until heated through. Serve the burger between the two portobello caps spread with mayo mixture and topped lettuce and tomato.


    Calories: 410
    Protein: 11.9 g
    Carbohydrate: 55.8 g
    Dietary Fiber: 12.3 g
    Total Sugars: 30.1 g
    Total Fat: 17.4 g
    Saturated Fat: 2.6 g
    Sodium: 404.7 mg

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