Happy weekend everybody! I wasn’t sure when I’d be able get this recipe posted with all the sneezing and wheezing I’ve been doing the past few days with this dumb cold, but finally, I did it! I give 100% credit to the shower I had today to transform me back into a human again.
As fun as it was lying in bed, binge watching The Americans and listening to Chris D’elia’s podcasts, I’m glad to be up and on the go, focusing on the blog again. By the way, no one makes me laugh as hard as Chris D’elia right now. I’ve actually cried from laughing so hard, watching his stand up. The energy, the weirdness, the depiction of modern society and social media; it all gives me more than my daily dose of laughter.
These mushroom burgers are made with minimal ingredients, which means less chopping and having food in your belly sooner. Despite their minimal ingredients, these burgers are extremely flavorful. They are 100% vegan and gluten free if you use gluten fee soy sauce.
This recipe makes eight mushroom burgers, but luckily they freeze wonderfully if that’s more than you and your family would be able to eat. Or, the recipe can easily be cut in half to make four burgers.
I topped my burgers with this pumpkin seed pesto, a bit of dijon mustard, mayo, lettuce, tomato and onion. Let me know in the comment section what condiments you think would go well with them. 🙂
- 1 Large Onion (3-4 cups sliced)
- 1 Tbsp minced Garlic
- 8 cups 500g Button Mushrooms, sliced *
- 2 cups cooked Millet
- ⅔ cup White Rice Flour
- 1 Tbsp Soy Sauce (use Tamari for GF)
- 1 Tbsp Sea Salt
- 1 ½ Tbsp fresh Thyme (finely chopped)
- 2 tsp Coriander
- ¼ tsp Black Pepper
- 1 tsp Dijon Mustard
Heat your oven to 375°F.
In a large pan or wok, saute onions in a 2-3 Tbsp of oil (or water to make it oil-free) over med high heat for 5-7 minutes, until they start to brown. Add garlic and cook for 1 more minute.
Add mushrooms, stir and cover. Cook for 5 minutes, until the mushrooms soften, then add soy sauce, mustard and spices. Stir and cook for another 5 minutes, or until most of the liquid reduces.
In a food processor, add the millet and mushroom mix from the pan. Pulse a few times until the mushrooms are broken down. You may have to do this in batches.
Add the mix to a bowl with the rice flour. Using your hands, thoroughly mix, adding more flour if too sticky.
Using a ½ cup measure, scoop burgers onto a lined baking sheet. Bake for 30 minutes.
You can freeze these burgers after cooking by letting them cool completely, wrapping individually in plastic wrap, and stored in a freezer bag.
* You can use a combination of button and portobello mushrooms