Just put them on a baking sheet in the freezer and freeze them for about an hour. It’s best to freeze them before pan-frying or baking them. Instead of the soy sauce you can use tamari. To make the mushroom burger gluten-free, replace the whole wheat breadcrumbs with gluten-free bread crumbs and make sure to use certified gluten-free oats.They get really crispy in the oven and you can save lots of oil and unnecessary calories this way. This also works really well for these vegan mushrooms burgers. I used to pan-fry most of my veggie burgers, but I now tend to make them in the oven.You could also try my vegan sriracha mayonnaise. You can either use ketchup and mustard or any other burger sauce you like. I served these burgers on whole wheat buns with lettuce, tomatoes, and red onions. ![]() Serve the mushrooms burgers with tomatoes, lettuce, and red onions. Step: Cut the whole wheat buns in halves and cover both halves with ketchup, mustard, or any other burger sauce you like. ![]() Step: Line a baking tray with parchment paper and put the burger patties on top. You could also form four smaller ones if you want.ġ1. Step: You should have a sticky mixture that still has a lot of texture.ġ0. Step: Together with the remaining ingredients, add them to the chickpeas and mix well.ĩ. Step: In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes.ħ./8. Step: Put 1/2 cup of rolled oats into a blender or food processor and ground it into a fine powder of flour by pulsing several times.ĥ. Step: In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.Ĥ. Step: Combine the ground flax seeds with the water and put them aside to soak.Ģ./3. Soy Sauce – for a gluten-free version replace it with tamari.ġ.I don’t recommend using quick cooking oats as they’re more processed and don’t provide much texture. Oats – use rolled oats for the best texture.For a gluten-free version use gluten-free bread crumbs. Bread Crumbs – I used whole wheat bread crumbs.You could also use whole flaxseeds and grind them in a high speed blender. Flaxseeds – you need ground flaxseeds.The recipe also works with portobello mushrooms. Chickpeas – either use canned chickpeas or cook dried chickpeas yourself (for example in an Instant Pot).I’ve made this recipe so many times and it’s always a big hit – even with meat-eaters and kids! What Goes Into This Recipe The burgers then need another 30 minutes of baking time in the oven. The recipe is pretty easy! All in all, you need about 15 to 20 minutes of active preparation time. No fancy or hard to find ingredients! Besides, it’s super budget-friendly. You should be able to find all of the ingredients in any regular grocery store. To provide them with lots of flavor, I added freshly chopped parsley, soy sauce, paprika powder, and dried oregano and basil. Just use your blender or food processor and pulse the oats for a couple of seconds. To make them even firmer, I ground half of the rolled oats into oat flour. It really helps with the texture. Ground flaxseeds and whole wheat bread crumbs also help these burgers to hold together super well. The chickpeas and the oats make the patties firm and provide it with just the right texture and the mushrooms add a savory and earthy flavor. I especially love the combination of chickpeas, mushrooms, and oats. They make the patty really firm and give it a great texture. I’ve tried tons of vegan burger recipes over the last couple of years and I believe chickpeas are the key ingredient for great veggie patties. Or they’re sticking together, but the texture just doesn’t seem right. Either it’s too soft or too crumbly. ![]() When making vegan burgers, you’ve often got the problem that the burgers are really delicious but don’t hold together very well. This vegan mushroom burger with chickpeas, oats, and lots of fresh parsley is my favorite veggie burger! It’s super delicious and incredibly healthy! ![]() And the best thing is that it holds together really well and it’s super firm! It’s a real crowd-pleaser! This mushroom burger is super delicious, easy to make, and very healthy.
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