Lately I have had a big craving for burgers. Especially since I visited
Logan MacLean in Waipū and ate their amazing Beyond Burger. Tanya, the owner of the cafe, is vegan herself and has a huge vegan menu to offer.
So, with burgers in my mind, I decided to try a new recipes. It worked out so well that I have to share the recipe with you
The main ingredients are sunflower seeds and mushrooms. With a hearty mix of spices it creates a flavoursome burger patty that also has quite a firm texture. That also makes it suitable for the bbq.
The recipe is vegan, gluten-free and doesn’t require oil. For the burger buns I used my recipe for bread rolls without yeast. Instead of dusting them with flour, I brushed them with plant milk. A perfect combo
Makes approx. 6 to 8 mushroom burgers:
• 100g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200g mushrooms, finely chopped
• 1/3 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1-2 pinches ground chili
• 1 tbsp soy sauce
• 50g chickpea flour
• 50g rice flour (or other gluten-free flour)
• 2 tbsp psyllium fiber husk
Method mushroom burgers:
1. After rinsing the sunflower seeds, let them drain thoroughly in a sieve.
2. In the meantime mix the chopped mushrooms with salt in a bowl. Let soak until the mushrooms have shrunk noticeably and have become watery (approx. 30 minutes).
3. Now ad the sunflower seeds to the mushroom and blend them roughly with a stick blender. Add the spices and mix roughly.
4. Add the remaining ingredients, stir to combine and let rest for a few more minutes.
5. Form burger patties with wet hands and cook them either from both sides in a frying pan on low heat. Or bake them in the oven at 190°C for approx. 25 minutes (flip them in