Hearty Mushroom Burgers

Hearty Mushroom Burgers
Heather Nicholds, C.H.N.

This is a great veggie burger recipe to take the place of store-bought burgers.

They’re easy to make, and they have a really rich flavor and hearty texture. That’s why I included them in my free taster meal plan, to show how easy and delicious it can be to eat vegan.

I actually had a comment on youtube that they were quite meat-like – that wasn’t what I was going for, but if you’re looking for that then give them a try!

I find the tamari/soy sauce adds a rich savory flavor, but you can swap for sea salt if you don’t have any soy sauce on hand (and saute the mushrooms briefly rather than marinate them).

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Hearty Mushroom Burgers

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: burgers, veggie burgers
Servings: 12 burgers
Author: Heather Nicholds, C.H.N.

Ingredients

  • 2-3 cups brown mushrooms chopped
  • 1 Tbsp tamari soy sauce
  • 1 cup toasted buckwheat kasha
  • 1 lemon zested and juiced
  • 1 Tbsp tamari soy sauce
  • 2 Tbsp tahini or any other nut/seed butter
  • 1 Tbsp thyme fresh or dried
  • 1 Tbsp ground cumin
  • 1-2 cloves garlic pressed

Instructions

  • Chop the mushrooms up to be very small. The easiest is to put them in a food processor. Toss them with a bit of tamari, and let them sit while you get the buckwheat cooking.
  • Cook the buckwheat in 2 cups of water with a pinch of salt, bringing it to a boil then turning down to low to simmer for 10-15 minutes.
  • Once the buckwheat is cooked, stir it in with the mushrooms. Then mix in the rest of the seasonings.
  • Turn on the oven, toaster oven or BBQ to heat up to about 350 degrees You can do higher on the BBQ, just keep an eye on them since they’ll cook faster.
  • Put the mixture on a parchment-lined cookie sheet in burger shapes. Put in the oven at 350 degrees F, for about 40 minutes.

Video

Tried this recipe?Tag me @HeatherNicholds so I can see!

 

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