From all my burger recipes this one is probably the favourite in my family as well as many others I shared it with. Exellent source of plant based protein coming from mushrooms and nuts. Perfect as a whole meal if you add the buns and all the trimmings.
2 tbsp odourless coconut oil or mild olive oil
2 large onions, diced
300 gr oyster mushrooms, cut into 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 extra olive oil for drizzling
Heat the coconut or olive oil in a heavy frying pan and add the onions. Cook on medium heat, wile stirring occasionally, until they are nicely caramelised. This will take about 10-12 minutes.
Add the mushrooms and keep stirring and cooking till they are tender but retain a ‘bite’. Season with salt and pepper 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 or flex egg, nuts and chickpea flour. Using the pulse button, process briefly so you still have a chunky texture, you don’t want a porridge. Check and adjust the seasoning.
Preheat your oven to 180ֲ°c degrees. Line a large baking tray 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 20-25 minutes until 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.
Certified natural nutritionist
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