This mushroom burger is super delicious, easy to make, and very healthy. And the best thing is that it holds together really well and is super firm! It’s a real crowd-pleaser!
Recipe for 4 burgers.
Ingredients
Sliced mushrooms, 250 g
Gluten-free rolled oats ground in a blender into a flour, 100 g
Walnuts ground in a blender into a coarse flour, 125 g
Yellow onion diced, 1 medium
Cloves garlic pressed, 2 medium
Boiling water, 250 ml
Vegetable bouillon cube
Parsley (fresh & chopped)), 1 handful
Olive oil
Cumin, 1/2 teaspoon
Salt and pepper
Instructions
(If baking the burger, pre-heat the oven to 180°C)
Heat a medium non-stick frying pan over medium heat. Add 2 teaspoons of olive oil when hot
Add the mushrooms to the pan and saute until they’re golden brown and have reduced in size, about 5-6 minutes. Make sure you stir stirring a few times so they don’t stick.
Add in 1 teaspoon of olive oil, the diced onion, and salt. Stir to combine. Saute until the onion is cooked through and translucent, about 4-5 minutes, stirring a few times.
Add in the pressed garlic and stir. Saute for about 30 seconds to 1 minute, stirring constantly. Remove the pan from heat.
Add the bouillon to the boiling water and stir to fully dissolve.
Place the oat flour in a large mixing bowl. Stir in the ground walnuts and the parsley.
Add in the sautéed mushrooms, onion, and garlic, and stir to combine.
Add in the vegetable broth and stir. Let rest for a good 10 to 15 minutes so the oats can fully absorb the water and become sticky enough
Wet your hands, and form the mixture into 4 even burgers (if you prefer smaller burgers you can make 6 smaller burgers out of this recipe). Wetting your hands will help since the mixture is quite sticky - it will prevent the mixture from sticking to your hands too much. You might have to rinse your hands after each burger.
If baking, you can use a silicone baking mat, and bake for 20 minutes on each side.
If sautéing, heat a large non-stick frying pan over medium heat. When hot, add at least one tablespoon of olive oil to prevent them from sticking. Saute them for 3 minutes, then flip and saute for an additional 3 minutes. The saute time will actually vary based on your stove. Make sure you keep an eye on them so they don’t burn!
I served it with a nice salad and oven-baked parsnips. De-li-cious !!
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