Monday, July 16, 2018
INGREDIENTS
- 5 cups roughly chopped mushrooms
- 3 tbsp butter or olive oil
- 2 large red onions
- 3 cloves minced garlic
- 1 tbsp fresh thyme or 1 to 2 tsp dry thyme
- 1 cup ground oatmeal grind in food processor or you can use quick oats instead
- 1 1/2 cups cooked brown rice
- 1/2 cup brown rice flour plus a little more for dusting the patties before frying
- 1 cup roughly mashed chickpeas
- 1 tsp freshly ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 4 tbsp soy sauce
- 1 tsp crushed chili paste or hot sauce or a pinch of chili flakes (more or less to taste)
For the Honey Dijon Mayo just mix together:
- 3/4 cup plain mayonnaise
- 2 tbsp whole grain Dijon mustard
- 1 to 2 tbsp honey to taste
Instructions
- Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside.
- Saute the onions and garlic together until fully softened.
- Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms.
- Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix.
- You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture.
- Chill the mixture for a couple of hours or even overnight before using.
- Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties.
- Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo.
http://www.rockrecipes.com/vegetarian-mushroom-burger/
