Who doesn’t like a yummy cheeky burger?! I do.
I finally decided to share this recipe when my husband, who usually ‘shoots from the hip’ said: “These are my favorite burgers of all time!”
Quantity: 6 burger patties
350g chopped mushrooms
1C mashed black or red kidney beans
1C bread crumbs or oatmeal
1-2 chopped onions
2-3 cloves garlic
2 tbsp bbq sauce or tomato sauce
1 tbsp paprika
1 tbsp ginger powder
1 tbsp oregano
1 tbsp of nutmeg
1tsp chilli flakes- optional
1/2C grated vegan cheese- optional
1 egg or 1 flax egg (1tbsp ground flax egg+ 3tbsp water)
In a frying pan, add vegetable oil and sauté the mushrooms, onions and garlic. Add paprika, oregano, ginger powder, nutmeg, salt and pepper. Once cooked and the water from the veggies evaporated, set aside to cool down.
To the mixture, add flax egg, bbq sauce, mashed beans, vegan cheese and bread crumbs. Combine and let it chill in the fridge for 10-15 minutes.
Then, shape the mixture into burger patties and let them chill for another 10 minutes.
Heat a frying pan and cook the burger patties on each side for 3-4 minutes. You can bake them as well.
- The longer you let the burger patties chill, the easier shaping them will be.
- Spices and herbs are the fine line between bland burger patties and great ones. I tend to go onboard with the spices. Taste test the mixture and adjust the flavors.
- These burgers freeze well. Make a big batch and freeze them up to 6 months. When needed, take them out of the freezer and cook them in the oven or in a pan. No defrosting needed.