Mushroom Burger

Preparation time 30 min
Cooking time 20 min
This recipe keeps for 2 days

Ingredients (6 servings)

Other

• 1 tbsp, ground Flax seeds
• 2 tsp Oat flour
• 2 tbsp Tahini
• 1 tbsp Maple syrup
• 1 tbsp Soy sauce

Rice

• 1 cup Black rice, uncooked
• 1 cup Water

Sauté

• 1 tbsp Grapeseed oil (any vegetable oil)
• 1 medium Red onion
• 500 g Mushrooms, raw
• 2 clove Garlic, raw (minced)

Spices

• 1/2 tsp Salt
• 1/4 tsp, ground Black pepper
• 1/4 tsp, leaves Oregano, dried

To serve

• 6 buns Burger Buns
• 6 medium Pickled cucumber, sour
• 2 medium Red onion
• 12 tbsp Coleslaw, oil-free
• 6 tsp Sriracha hot chili sauce
• 6 tbsp Milk Aioli Sauce (or any other aioli/mayo variant)

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Instructions

1. Prepare the rice
   Option 1: Pressure cook at High Pressure for 30 minutes and natural release the steam.
   Option 2: Alternatively, you can use the absorption method. Add water, and rinsed black rice (two parts water, one part rice) to a saucepan, over medium-high heat. Bring the water to a boil and add the salt. Reduce heat, cover, and cook for about 30-35 minutes. If all the water has evaporated, but the rice is not fully cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes. Take off the heat and let it stand, covered, for about 5 to 10 minutes.
2. Prepare the dough mixture
   In a food processor pulse the onion until finely chopped. Add the mushrooms and gently process until they are roughly chopped. Do not puree into a mush or paste.
3. Heat the oil in a skillet over medium-high heat. Add the salt, chopped onion, garlic and mushrooms. Sauté on high heat for 10 minutes, until the moisture cooks off. Stir constantly during the cooking process. Allow to cool for a couple of minutes.
4. In the food processor, process the cooked rice until sticky. Don’t over process, you want to keep some texture. You can skip this step if you prefer your patties less sticky, I will leave this up to you.
5. Combine all ingredients in a mixing bowl: rice, cooked mushrooms, spices, ground flax seeds, oat flour, tahini, maple syrup and soy sauce. Check seasoning, and adjust to taste.
6. Preheat the oven to 220C (425F) and line a baking tray with parchment paper.
7. Shape the patties
   Shape the mixture into flat patties. The mixture is a bit sticky, I recommend using a 1/2 cup to dose the quantity and then, shape the patty with your wet hands.
8. Bake the patties
   Bake the patties in the oven for 20 minutes. Allow to cool slightly before serving, they will firm up.
9. Assemble the burgers
   Serve on burger buns with vegan mayo, hot chili sauce, sliced onion, pickles and coleslaw salad.
10. How to store
    The burger patties keep well in the refrigerator for up to 2 days.

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Nutrition

One serving contains 248 calories, 8 grams of protein, 7 grams of fat, and 42 grams of carbohydrates.

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