Mushroom burgers
These vegan mushroom burgers are really tasty. It’s best not to chop the mushrooms and vegetables too finely to enjoy good texture. One caveat, though. The inside of the burgers will still be soft. So, it’s best to make really thin patties so that, with both sides of the burgers well browned and crisp, the soft part becomes negligible.
Ingredients
- 1 cup oyster mushrooms chopped
- 2 tablespoons bell peppers chopped
- 2 tablespoons carrot chopped
- 2 tablespoons onion chopped
- 2 to 3 cloves garlic crushed
- ⅓ cup panko (use less if using ordinary bread crumbs)
- 2 tablespoons chickpea flour
- salt to taste
- pepper to taste
- cooking oil for frying
Instructions
- Place the chopped mushrooms, bell peppers, carrot, onion, garlic and panko in a mixing bowl. Stir to combine.
- Mix the chickpea flour with two tablespoons of water to make a paste. Stir into the vegetables and mushrooms then season the mixture with salt and pepper.
- Divide the mixture into two portions. Form each portion into a patty. Keep the patties thin. You’ll get more crunch out of your burgers that way.
- Coat the bottom of the frying pan with vegetable cooking oil.
- Fry the patties over medium heat until nicely browned underneath. Then, flip carefully to brown the other side.
- Brush your bread with whatever spread you like. I used hummus with tahini.
- Lay some greens on the bread then position the patty. Cover with another piece of bread. Enjoy.