vegan mushroom burger

vegan mushroom burger

This Vegan Mushroom Burger quick and easy to make – an innocent and wonderful recipe that enters the world of fast food with a combination of flavors! My favorite part is that these no-meatballs are gluten-free.

I am of the opinion that the mushroom does not receive the value it deserves in life. With its fibrous structure, it deserves to be the protagonist of vegan adaptations. Moreover, it is a very low calorie food.

The main idea in this recipe is to – combine the fibrous texture of the mushroom with a type of legume and spices. This mixture takes shape really quickly and creates a unique flavor. Pretty easy to make. When your no-meatballs are ready, garnish them with your favorite fresh vegetables and sauces, and serve them over any bread of your choice. Maybe even little handmade vegan pita breads would be good. If you choose your bread gluten free, it will be gluten free on your menu. Always keep this idea in mind- because our meatballs are already suitable for gluten-free use.

Advice: If you want to add sauce to Vegan Mushroom Burger barbeque sauce, vegan mayo, hot chili sauce, mushroom gravy keep in mind.

Vegan Mushroom Burger Ingredients

  • 5 tablespoons olive oil, or of a different kind plant oil
  • 1 large or 2 small white or yellow onion, minced
  • 3 clove garlic, minced
  • 4 green onions, diced
  • 1 teaspoon cumin
  • 2 cup small diced mushrooms
  • 3 tablespoons warm water – tasted
  • 4 teaspoons ground flaxseed
  • 2x(15-ounce) can pinto beans, drained – or any other type of legumes in equal measure
  • 1 tablespoon minced fresh parsley
  • salt, to taste
  • Freshly ground black pepper, to taste
  • 8 hamburger buns
  • Baby spinach, romaine, sliced tomatoes, sliced cucumbers or cucumber pickle for serving
vegan mushroom burger 3
Vegan Mushroom Burger mixing stage of no-meatball mortar

Vegan Mushroom Burger Instructions

  • Prepare the ingredients, wash, peel, chop.
  • Add 3 tablespoon of oil to a skillet over medium heat. Sauté the minced onion and garlic for 3 to 5 minutes, until the onion is soft.
  • Add the green onions, cumin, and mushrooms. Cook for another 5 minutes, or until the mushrooms are browned. If needed add a little bit of oil. (usually not needed) Set the cooked onion and mushroom mixture aside.
  • Combine the 3 table spoon warm water and 4 teaspoon ground flaxseed , mix together, and reserve. In a separate bowl, mash the beans with a fork until well softened. Alternatively, pulse them in a food processor, but don’t puree, simply coarsely process the beans. Add the egg replacer (ground flaxseed and warm vater) mixture and stir until thoroughly combined.
  • Combine the mashed beans mixture with the onion and mushroom mixture and add the parsley, salt, and pepper. Mix well until you have a homogeneous mixture. never use a food processor at this stage – this will make it juicier than we would like. Stir with a fork until everything is roughly mixed together.
  • Shape the mixture into patties about 1 – 1,5 inch thick—the perfect thickness for the burgers to cook all the way through and develop a crusty outside.
  • Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook for about 3 minutes on each side. An indoor grill pan is also a wonderful option to cook these patties. Or you can bake oven, it on a parchment paper at 350F. But the grill pan gives pretty good results.
  • Put it between the hamburger buns, add the fresh vegetables and enjoy the party.
vegan mushroom burger 3
Vegan Mushroom Burger portioning and grilling stage

Vegan Mushroom Burger Notes

  • If these dimensions are too much for your family, you can divide the ingredients in half or double them for a larger grill batch.
  • In the same way, you can freeze the excess no-meatballs in the freezer for up to 3 months, take them out when you need them and cook them quickly.
  • However, frozen no-meatballs disperse quickly while cooking. In order for this not to happen, you need to take a bath in more oil.

vegan mushroom burger

Recipe by CuhabegCourse: Dinner, LunchCuisine: AmericanDifficulty: Beginner
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

360

kcal
Total time

35

minutes

This Vegan Mushroom Burger quick and easy to make – an innocent and wonderful recipe that enters the world of fast food with a combination of flavors! My favorite part is that these no-meatballs are gluten-free.

Ingredients

  • 5 tablespoons olive oil, or of a different kind plant oil

  • 1 large or 2 small white or yellow onion, minced

  • 3 clove garlic, minced

  • 4 green onions, diced

  • 1 teaspoon cumin

  • 2 cup small diced mushrooms

  • 3 tablespoons warm water – tasted

  • 4 teaspoons ground flaxseed

  • 2x(15-ounce) can pinto beans, drained – or any other type of legumes in equal measure

  • 1 tablespoon minced fresh parsley

  • salt, to taste

  • Freshly ground black pepper, to taste

  • 8 hamburger buns

  • Baby spinach, romaine, sliced tomatoes, sliced cucumbers or cucumber pickle for serving

Directions

  • Prepare the ingredients, wash, peel, chop.
  • Add 3 tablespoon of oil to a skillet over medium heat. Sauté the minced onion and garlic for 3 to 5 minutes, until the onion is soft.
  • Add the green onions, cumin, and mushrooms. Cook for another 5 minutes, or until the mushrooms are browned. If needed add a little bit of oil. (usually not needed) Set the cooked onion and mushroom mixture aside.
  • Combine the 3 table spoon warm water and 4 teaspoon ground flaxseed , mix together, and reserve. In a separate bowl, mash the beans with a fork until well softened. Alternatively, pulse them in a food processor, but don’t puree, simply coarsely process the beans. Add the egg replacer (ground flaxseed and warm vater) mixture and stir until thoroughly combined.
  • Combine the mashed beans mixture with the onion and mushroom mixture and add the parsley, salt, and pepper. Mix well until you have a homogeneous mixture. never use a food processor at this stage – this will make it juicier than we would like. Stir with a fork until everything is roughly mixed together.
  • Shape the mixture into patties about 1 – 1,5 inch thick—the perfect thickness for the burgers to cook all the way through and develop a crusty outside.
  • Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook for about 3 minutes on each side. An indoor grill pan is also a wonderful option to cook these patties. Or you can bake oven, it on a parchment paper at 350F. But the grill pan gives pretty good results.
  • Put it between the hamburger buns, add the fresh vegetables and enjoy the party.

Notes

  • If these dimensions are too much for your family, you can divide the ingredients in half or double them for a larger grill batch.
  • In the same way, you can freeze the excess no-meatballs in the freezer for up to 3 months, take them out when you need them and cook them quickly.
  • However, frozen no-meatballs disperse quickly while cooking. In order for this not to happen, you need to take a bath in more oil.

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