Mushroom Burger
These protein-packed vegan mushroom burgers pair a savory mushroom-and-bean patty with fresh veggies in a soft bun. Ready in about 45 minutes, they're perfect for school or office lunches.
Ingredients
Mushroom Burger Patty:
- 4 cups button mushrooms chopped
- 1 ½ cups beans canned
- 1 onion diced
- ¼ cup parsley chopped
- 2 cloves garlic crushed
- 4 Tbsps breadcrumbs
- 1 Tbsp psyllium husks or ground flax seeds
- 1 tsp thyme
- 1 tsp coriander ground
- oil for frying
- sea salt and ground pepper to taste
Assembly:
- 4 burger buns
- 1 tomato sliced
- ½ onion sliced
- 3 pickled cucumbers sliced
- lettuce
- vegan mayonnaise 1 Tbsp per burger
- ketchup 1 Tbsp per burger
Instructions
- Put the roughly chopped mushrooms and beans into a food processor or a blender. If you don't have a food processor or a blender, you can simply mash everything by hand and dice the mushrooms. Blend together.
- Transfer the mixture to a bowl and add the rest of the ingredients for the mushroom burger patties. Mix well using a fork.
- If you want the burger patties to be easier to shape, leave the mixture to rest in the fridge for at least half an hour.
- Heat some oil in a large, non-stick pan and add the patties, one by one. Lightly fry them on both sides until they get a nice crust, then move them onto a paper towel.
- Assemble the mushroom burgers. Spread a layer of vegan mayonnaise and ketchup on the halved buns. Add lettuce, some tomato, onion and pickle slices, then the mushroom burger patty and that's it. Enjoy a delicious vegan mushroom burger!
Notes
The patties can be shaped and pan-fried ahead of time, then reheated in a pan just before serving. Store cooked patties in an airtight container in the fridge for up to 3 days.