For 8 burgers
You will need
2 tbsp odourless coconut oil
2 large onions, diced
300 gr oyster mushrooms, cut to chunks
Salt and pepper to taste
A pinch of freshly ground nutmeg
1 organic, free range egg (replace with flax egg for vegan version)
1/2 cup walnuts
4 tbsp chickpea flour
Some olive oil for drizzling
- Heat the coconut oil in a heavy frying pan and add the onions. Cook them on medium heat, wile stirring occasionally, till they are nicely caramelised. This will take about 10 minutes.
- Add the mushrooms and keep stirring and cooking till they are tender but retain a ‘bite’. Season and add the nutmeg. Turn the heat off and let this mixture cool down for 10-15 minutes.
- Transfer the mushroom onion mixture to the container of a food processor, using the metal blade. Add the egg, nuts and chickpea flour. Using the pulse button, process shortly so you still have a chunky texture, you don’t want a porridge. Check and adjust the seasoning.
- Pre heat your oven to 180°c degrees. Line a large baking trey with baking parchment.
- Wet your hands and create burger shape patties from the mixture, lay on the prepared baking trey. Drizzle a little bit olive oil on top.
- Bake in the preheated oven for about 20 minutes till the burgers are sizzling and nicely browned on the edges.
Serve with your favourite condiments in gluten free buns (see recipe here) and a large of green salad.