Name: Spicy Mushroom Burgers
Ingredients: 15 mushrooms (portobello, button etc.); 1 zucchini; 2 cloves garlic; ½ red chili; ¼ inch peeled ginger; 1 Tbsp chopped cilantro; 2 Tbsp raw almonds; 5 Tbsp raw sunflower seeds; 5 Tbsp wheat germ; 2 Tbsp tamari or soy sauce; Sea salt

By Claire Preen

This Asian Inspired Mushroom Burger is an absolute winner!

I made this!

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Low Sugar

All of our recipes are oil free and vegan.

Yield: 4 burgers

What You'll Need

15 mushrooms (portobello, button etc.)

1 zucchini

2 cloves garlic

½ red chili

¼ inch peeled ginger

1 Tbsp chopped cilantro

2 Tbsp raw almonds

5 Tbsp raw sunflower seeds

5 Tbsp wheat germ

2 Tbsp tamari or soy sauce

Sea salt

Earn your plant-based nutrition certificate

How to Make It

1 Preheat oven to 350 degrees F.

2 Grate zucchini and place in a bowl with a towel or cheesecloth. Sprinkle on a little salt (this is to release the water) Leave for 15 minutes, then squeeze out any water.

3 Add the mushrooms, garlic, zucchini, chili, ginger and cilantro into your blender and process until minced.

4 Spoon the minced vegetable mixture into a bowl and then add the sunflower seeds, almond and wheat germ into the blender and process until they are the size of fine breadcrumbs.

5 Add the seeds and nuts mixture to the minced vegetables and then add the tamari/soy sauce.

6 Form into patties and placed onto a lined baking sheet. Place in oven and bake until cooked through, approximately 30 minutes. Flip after 15 minutes.

7 Serve in a bread bun with lettuce, tomatoes, onions etc.