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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Even self-described mushroom haters are surprised by how much they love these burgers! Because theres no use trying to improve perfection, I just had to include this recipe, a slightly modified version of Dreena Burtons from The Everyday Vegan. Ingredients:
1 1/2 pounds (685 g) cremini mushrooms |
1/2 cup (30 g) fresh parsley |
2 tablespoons (30 ml) olive oil, divided |
2 large-size yellow onions, finely chopped |
3 large-size garlic cloves, minced |
1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal |
3 tablespoons (45 g) tahini |
2 tablespoons (30 g) hoisin sauce |
3/4 cup (85 g) toasted pecans or walnuts, chopped |
3 tablespoons (45 ml) tamari soy sauce |
1 teaspoon (2 g) dried oregano |
1/2 teaspoon dried sage |
salt and ground pepper, to taste |
Directions:
1. In a food processor, mince mushrooms and parsley. Remove and set aside.
2. In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
3. Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
4. Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.
5. Serving Suggestions and Variations Instead of making patties, put mixture into 5 x 9 x 2-inch (13 x 23 x 5 cm) loaf pan and bake at 350°F (180°C, or gas mark 4) for 20 to 25 minutes.
6. Per serving: 183 calories; 9g fat; 6g protein; 21g carbohydrate; 2g dietary fiber; trace cholesterol; 505mg sodium. Nutritional analysis provided by The Vegan Table From The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. Text copyright © 2009 by Colleen Patrick-Goudreau. Food photography by Glenn Scott Photography. Used by permission of Fair Wind Press.
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