Spicy Mushroom Burgers
By Claire Preen
This Asian Inspired Mushroom Burger is an absolute winner!
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
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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.
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