Mushroom burgers

I’ve tried a few vegan burgers and these easily skipped into a shared first place of all time favourites. Even my picky friend gave them the grade ”really good” and coming from her that’s like getting a food approval from Nelson Mandela and Mother Teresa combined. No but really, they are super tasty, and I suspect even some mushroom haters would love them.

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When it comes to looks you might even fool some omnivores with these because they do have a frighteningly accurate resemblance of meat burgers. Although, you will find that the texture is quite different, but by then they’ve realized they’re so good so they won’t stop eating!

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Here’s how you make them;

Ingredients

1 1/2 pounds (685 g) cremini mushrooms
1 cup (60 g) fresh parsley
2 tablespoons (30 ml) olive oil, divided
2 large-size yellow onions, finely chopped
3 large-size garlic cloves, minced
1 1/2 to 2 cups (165 to 220 g) bread crumbs
3 tablespoons (45 g) tahini
2 tablespoons (30 g) hoisin sauce
3/4 cup (85 g) toasted pecans or walnuts, chopped
3 tablespoons (45 ml) tamari soy sauce
2 teaspoon dried oregano
1 teaspoon dried sage
salt and ground pepper, to taste

Preparation

In a food processor, mince mushrooms and parsley. Remove and set aside.

In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.

Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.

Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

(Recipe from The Vegan Table by Colleen Patrick-Goudreau)

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