This is a base recipe for mushroom burger. You can make it completely solid so you won’t even be able to tell it’s made out of mushrooms if you blend it to a smooth consistency before baking or you can make it chunky. It goes well with veggies or in a bun, it has a similar structure and consistency to meat when you slice it.
You can use any flour you prefer, rye and buckwheat work best but chickpea or the ordinary wheat flour will work too. If you don’t have flaxseeds, you can use ground walnuts or sunflower seeds instead. Add spices and adjust salt for taste.
1lb (450g) oyster mushrooms
½ cup ground flaxseeds
½ cup flour (buckwheat, rye, chickpea etc)
1 tablespoon balsamic vinegar
1 teaspoon salt
122 Calories per burger
1Dice the onion and mushrooms. Combine in a large saucepan, add ¼ cup of water, cover with a lid and cook over medium heat for 15 minutes or until all water has evaporated and both the onion and mushrooms are cooked.
2Combine mushrooms, onions, balsamic vinegar, ground flaxseeds, flour and salt and mix.
3Use a hand blender or a potato masher to mash the mix. Stop at the preferred consistency. You can only mash half of the mix if you prefer your mushroom burger chunky.
4Split the mix into 6 equal parts and form 6 balls. Place them on baking paper on a baking tray and flatten them with a spoon or a burger press.
5Bake the burgers in the oven’s top shelf, grill setting if possible, at 392°F (200°C) for 15 minutes or until the tops are golden brown. Serve hot with a side of veggies or in a burger bun.