Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns

I highly recommend to cook them in a high quality frying pan. I’ve had it for years and it still works very well. Not a single drop of oil was needed and I think it was worth the investment

For best results, cook them on a low-medium heat for at least 20 minutes on each side.

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Mushroom Burger (Vegan, Gluten-free, Low-Fat, Oil-Free)

Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns.

Course Burger

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Barbeque, Burger, Fritters, Mushroom, oil-free

Servings 6 burgers

Equipment

• high quality frying pan

Ingredients

• 400 g mushrooms
• 1 tablespoon lemon juice or water
• 1/4 teaspoon salt optional
• 1 chilli finely chopped (optional)
• 1 teaspoon dried oregano or thyme
• 35 g rice flour
• 1/2 small onion finely chopped
• 1 tablespoon psyllium fiber husk

Instructions

• Chop the mushrooms super fine and place in a bowl.
• Sprinkle with lemon juice, salt, chopped chilli and oregano. Mix well. Then let sit for at least one hour or place covered in the fridge overnight.
• The mushrooms should become fairly juicy. If not, add just a tiny little bit(!) of water. Stir in the rice flour, psyllium fiber husk and chopped onion until it becomes a sticky dough. If it is too moist, add a little more flour.
• Form patties and place aside. Heat high quality frying pan and cook for at least 20 minutes on each side on low-medium heat.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I also really love mushrooms – there is no week where they don’t find a place on my plate. They also can be called a super food – ecosia it!

The potato-cauli-cakes I like to cook are quite chunky – this way you reduce the amount of fried surface. But of course you can make them thinner and have them your favourite way

Four 2 big portions you’ll need:

For the cakes:
550g potatoes
300g cauliflower
1/2 onion (finely chopped)
2 tablespoon rice flour
salt & pepper to taste
1/2 teaspoon ground nutmeg
some cooking oil (I prefer coconut-oil)

For the mushroom sauce:
500g mushrooms
1/2 onion (finely chopped)
2-3 garlic cloves
1-2 tablespoon cooking oil (I prefer coconut-oil)
1 heaped tablespoon rice flour
3 heaped teaspoon ground paprika
1/3 teaspoon chili flakes (optional)
salt & pepper to taste
1 1/4 cup water

Some fresh parsley

Preparation:

1. Peel the potato, chop it in rough cubes. Place in a small pot, cover with water, add a lid and bring to boil. Cook until soft (approx. 25minutes).

2. In the meantime chop and pluck the cauliflower into relatively small pieces. Steam the cauli until soft with some bite left.

3. Once the potatoes are soft, rinse them and transfer to a medium sized bowl, then mash. Add the steamed cauliflower pieces and mix with onion, rice flour, salt, pepper, chili flakes and ground nutmeg. Let cool down.

4. In the meantime prepare the mushrooms, cut them into thin slices. Peel and chop the onion and garlic.

5. Heat some cooking oil in a medium sized frying pan and then add onions and mushrooms. Stir constantly and cook until the mushrooms are soft and have shrunk in size. When the last of fluid has gone from the mushrooms and it starts sizzling again, add the garlic, stir well and cook for another minute.

6. Then sprinkle with rice flour, ground paprika, salt, pepper and chili flakes. Stir well to mix it. Then add 1 1/4 cup water and stir well to dissolve. Bring to boil again and let simmer for 5-10 minutes.

7. The potato-cauli ‘dough’ should be cold enough now – with your (clean hands) shape potato cakes into the size that you like.

8. Heat some cooking oil in a non-stick frying pan and cook both sides until golden-brown. Wash and chop the parsley, to sprinkle on top of the mushrooms just before serving up.

Enjoy!

Bitte lass mich wissen, was du von dem Rezept hältst, ich freue mich drauf von dir zu hören! Und wenn das Rezept nachmachst, würde ich deine Kreation gern auf Pinterest, Instagram und Facebook sehen ?

They are nice on its own; but even better with some freshly made sour cashew nut cream. Perfect as a starter. And as always vegan and gluten-free.

For 4 portions you’ll need:

4 portobello mushrooms
1 garlic clove
1-2 tablespoon olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 pinch chilli flakes
1 teaspoon dried thyme

For the cream:

1/4 cup (40g) cashew nuts (soaked)
1/4 cup water
1 garlic clove
1 pinch salt
1 pinch freshly ground black pepper
1 teaspoon mustard
1 teaspoon lemon juice

Preparation:

1. Preheat the oven to 160°C (depending on oven type). Mix the olive oil with the minced garlic and the spices.

2. Prepare the baking tray with some baking paper and place the mushrooms on it. Sprinkle the oil-spice-mixture over the mushrooms.

3. Place tray in the oven and bake covered for approx. 25 minutes. Then for another 5 minutes cook on grill mode.

4. For the cream; blend all the ingredients in a good blender (such as Personal Blender) until it is a fine cream.

5. After transferring the cream to a serving bowl, rinse blender with a little water add to the bowl as well.

Enjoy!