Veggie burgers hardly generate a great deal of excitement around the dinner table, but these mushroom burgers are a fabulous option if you are going meatless on Mondays. They offer earthy flavors, are rich in nutrition, and easy to prepare. We whipped up a quick aioli and used some greens and sliced apple for crunch.
- 6 oz baby bellas
- 6 oz white buttom mushrooms
- 1/2 cup onion, chopped
- 2 large garlic clove, chopped
- 1/4 cup parsley, chopped
- 1 cup chick pea flour
- 1 cup whole oats, coarsely ground
- 2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 egg
Grind all of the mushrooms in a food processor. Let stand for a few moments as you prepare the rest of the ingredients. In a separate bowl, blend onion, almost all of the garlic (see below for aioli), parsley, then add mushrooms, chickpea flour (we used Lucini’s Cinque e’ Cinque), ground oats, egg, salt, and pepper. You might think mixing everything with your hands might be icky, but we promise it will yield a far better blend! Let stand uncovered for about 10-15 minutes before forming burger patties.
Cooking the burgers can be done in a few different ways. We chose to cook our in olive oil on the stovetop, but they can easily be cooked under the broiler or baked. It takes about 5 minutes on the stove, a little longer in the oven.
Aioli is a simple mixture of 1/3 tbsp mayo, a little chopped garlic, a dash of lemon zest and lemon juice. An apple slice gives the burger some additional crunch and sweetness that your body will love!