Ingredients:
1 medium or 1/2 large onion
2 cloves of garlic
300g of Markwood Mushroom's Oyster Mushrooms (preferably blue or chocolate oyster mushrooms)
1/2 a can of black beans
1/3 cup of Panko crumbs
1 egg (or bean juice for a vegan option)
A good splash of mushroom soy sauce, Worcestershire sauce, or regular soy sauce will also work.
Salt and pepper to taste
Olive oil for cooking
Burger rolls and accompaniments of your choice
Instructions:
Prepare the Mushroom Mix:
In a food processor, blitz the onions, garlic, mushrooms, and walnuts until finely chopped.
Transfer the mix to a frying pan and cook over medium heat for 8-10 minutes, or until browned and not too wet. Stir occasionally to prevent sticking. This process is important to get a nice consistency and to break down the Chitin.
Once cooked, transfer the mix to a bowl and allow it to cool.
Prepare the Beans:
Using the same food processor (no need to clean it), blitz the beans until smooth.
Combine Ingredients:
To the cooled mushroom mixture, add the blended beans, Panko crumbs, egg (or bean juice), mushroom soy sauce, and season with salt and pepper. Mix until well combined.
Place the mixture in the refrigerator for a few hours or overnight to firm up.
Form and Cook the Burgers:
Remove the mixture from the fridge and, using damp or floured hands, shape into burger patties.
Heat a bit of olive oil in a pan over medium heat and cook the patties until they are browned and heated through, about 4-5 minutes per side.
Serve:
Serve the burgers on rolls with your favourite accompaniments like lettuce, tomato, and sauces.
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