Mushroom Veggie Burgers
Mushroom veggie burgers are made with fresh vegetables. They are meaty and satisfying!
- Prep Time: 40 mins
- Cook Time: 25 mins
- Total Time: 1 hour 5 mins
- Yield: 4 to 6 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
Scale
Ingredients
- 2 tablespoons olive oil divided
- 2 carrots, peeled and chopped into large pieces
- 2 portobello mushrooms cleaned, gills removed and chopped into large pieces
- 1 small onion rough chop
- 1 clove garlic rough chop
- 1/2 cup walnut halves
- 1 tablespoon flax seed meal mixed with 3 tablespoons water for a flax egg
- 1/8 cup nutritional yeast
- 1 tablespoon tamari sauce
- 3/4 cup cooked quinoa
Instructions
- place the carrots into a food processor and pulse them until they are in rice sized pieces and place them into a mixing bowl
- Add the mushrooms to the food processor and pulse them into a fine texture and add them to the bowl
- next add the onion and garlic pulse to a fine texture and add to the bowl
- add the walnut halves and pulse them into small pieces and add the bowl
- mix together the flax seed with water and set aside
- heat 1 tablespoon of oil in a skillet over medium heat, once hot add the mushroom and vegetable mixture to the skillet and cook over medium heat for about 10 minutes
- using a strainer drain as much liquid as you can from the vegetables. You can also top the veggie mixture in the strainer with a paper towel and press down to release even more liquid.
- place the vegetable mixture back in bowl and stir in the flax egg
- stir in the tamari sauce and nutritional yeast and combine well
- place the burger mixture into the refrigerator for approximately 30 minutes
- remove the cooled mixture from the refrigerator and using your hands gently form the mixture into into patties
- add the remaining oil to a non-stick skillet and cook the burgers over medium heat until browned and cooked through about 15 minutes.
Notes
- Vegetarian Version – This recipe is vegan, you can easily change it to vegetarian by using one egg in place of the flax egg and replacing the nutritional yeast with 1/4 cup of fresh grated Parmesan cheese.
- Serve your veggie burgers on a bed of field greens or on a whole grain roll topped with onions, lettuce and tomato.
This recipe yields 4 large or 6 smaller burgers. Nutritional information is calculated for 4 burgers.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Keywords: Veggie Burger, Mushroom Veggie Burger
Find it online: https://simpleandsavory.com/mushroom-veggie-burger/