Ultimate Mushroom Burger Recipe

March 19, 2010

Author of the helplessvegetarian.com blog, Vegetarian Chef, Donna Serpe shows us easy recipes to take the less out of helpless.

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Ingredients

  1. 227 grams brown portobello mushrooms
  2. 227 grams white portobello mushrooms
  3. ½ cup red bell pepper
  4. 1 bunch of parsley
  5. 454 grams Adzuki Beans
  6. ½ cup oats
  7. ½ cup chopped fennel
  8. some fresh marjoram leaves
  9. 1 teaspoon celery salt
  10. 2 teaspoon oregano
  11. 1 teaspoon paprika
  12. 2 teaspoon cumin powder
  13. salt (to taste)
  14. 1 cup bread crumbs
  15. sprouted hamburger bun
  16. eggless mayonnaise (to spread)
  17. sliced tomatoes
  18. lettuces

Directions

    For the Burger filling

    1. In a Food Processer, chop the brown portobello mushrooms until all the mushrooms are chopped finely. Transfer the chopped mushrooms in a bowl and do the same for the white portobello mushrooms and remove the chopped mushrooms into the same bowl of brown portobello mushroom.
    2. Add the fennel, red bell pepper and parsley in the food processer and chop until it’s chopped finely. Once chopped mix it with the mushrooms.
    3. Add the Adzuki beans, oats, marjoram, celery salt, oregano, paprika, cumin powder and salt (tip: if you need more spice, add pepper powder and dried jalapenos) to the mixture.
    4. Using a spoon mix the ingredients gently. Once mixed, using a hand to mash the mixture (tip: if the mixture is wet, add some bread crumbs to make the mixture dry) until all the ingredients are mixed well and dry.
    5. Take a ½ measuring cup and cover it using a cling wrap++. Take the mushroom mixture and fill the container with the mix (push it down till you fill the entire cup). Once filled, cover the mixture by folding the cling wrap and lift the cling wrap from the measurement cup.
    6. Pat the cling wrap to form the burger patty (the thickness of the burger defers to each individual preference). Do the step 5 and 6 for each burger (tip: wrap the each burger individually).

    For making the burger

    1. In a pan add some olive oil and let it heat for few seconds in a medium heat. Once the oil is heated place the burger on the pan let it sit for at least 5 minutes (tip: do not touch the burger till its cooked once side).
    2. While the burger is cooking toast the sprouted hamburger bun.
    3. Spread the eggless mayonnaise to both sides of the toasted bun. Add some sliced tomatoes and cut lettuces to one side of the bun.
    4. Turn the burger to the other side and let it cook the other side until its golden brown. Once cooked place it on top of the lettuces cover the burger by other slice of bun and enjoy eating.

    Discuss

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    Comments  

    Susi
    0 # Susi 2013-09-16 02:40
    This looks good, so I'm going to make it. Unlike some veggie burger recipes, this doesn't have too many ingredients.
    Reply
    Donna
    0 # Donna 2010-10-07 01:28
    Hi Katie,
    Sorry about the mushrooms being wet, sometimes that happens. If you see in the video is says to add bread crumbs and listen for that sound. You can also add some extra garbanzo bean flour.
    Hope that helps and good luck next time.
    Donna
    Reply
    Katie
    0 # Katie 2010-09-16 19:25
    I made this for my partner and his daughter for his birthday - both are 'particular' eaters. This means I usually leave the cooking to him. :)

    They both LOVED the burgers! My mixture had more portabello mushrooms and it ended up being pretty wet - I did not know exactly how to tell until they were in the pan...and hard to flip w/out falling apart. Still, even crumbly from moisture, they were still a hit. Even the crumbs were eaten. So happy.

    I also made the coconut dessert recipe - from another video on this site.
    Reply