Vegan mushroom burgers
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Vegan mushroom burgers

These vegan mushroom burgers are really tasty. It’s best not to chop the mushrooms and vegetables too finely to enjoy good texture. One caveat, though. The inside of the burgers will still be soft. So, it’s best to make really thin patties so that, with both sides of the burgers well browned and crisp, the soft part becomes negligible.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author CASA Veneracion

Ingredients

  • 1 cup oyster mushrooms chopped
  • 2 tablespoons bell peppers chopped
  • 2 tablespoons carrot chopped
  • 2 tablespoons onion chopped
  • vegetable cooking oil for frying
  • 2 to 3 cloves garlic crushed
  • 1/3 cup panko (use less if using ordinary bread crumbs)
  • salt to taste
  • pepper to taste
  • 2 tablespoons chickpea flour

Instructions

  • Rinse the mushrooms and all the vegetables then pat dry before chopping.
  • You can use a chopper or do everything by hand. You can chop as finely as you can or leave everything a bit coarse so you’ll have more texture in your burgers.
  • Place the chopped mushrooms, bell peppers, carrot, onion, garlic and panko in a mixing bowl. Stir to combine.
  • Vegan mushroom burgers
  • Mix the chickpea flour with 2 tbsps. of water to make a paste. Stir into the vegetables and mushrooms then season the mixture with salt and pepper.
  • Divide the mixture into two portions. Form each portion into a patty. Keep the patties thin. You’ll get more crunch out of your burgers that way.
  • Vegan mushroom burgers
  • Coat the bottom of the frying pan with vegetable cooking oil. Coat. Generously. Not brush but coat. You need the oil to make sure that the burgers will form a crust on the outside. If you have a large frying pan, you can cook the patties at the same time. Otherwise, cook them one by one.
  • Fry the patties over medium heat until nicely browned underneath. Then, flip carefully to brown the other side. You may want to drizzle another tablespoonful of oil into the pan after flipping so that the top will get enough oil to allow it to brown well too. Important: Do not flip until the underside is well-browned because without the browned and firm crust, the patties are really soft and if flipped too early they will break apart.
  • Brush your bread with whatever spread you like. I used hummus with tahini.
  • Lay some greens on the bread then position the patty. Cover with another piece of bread. And enjoy.