Difference between revisions of "Mushroom burger"
From Philosophical Vegan Wiki
| Line 169: | Line 169: | ||
Instructions: | Instructions: | ||
*In a blender, put all of the ingredients for the cheese and blend until smooth. | *In a blender, put all of the ingredients for the cheese and blend until smooth. | ||
| − | *Heat up a medium pan on medium-low heat. Transfer the blended cheese mixture into the pan and stir constantly to avoid sticking. The cheese should cook for about 10 minutes, or until it achieves the consistency of a creamy custard. Turn off the heat. | + | *Heat up a medium pan on medium-low heat. Transfer the blended cheese mixture into the pan and stir constantly to avoid sticking. The cheese should cook for about 10 minutes, or until it achieves the consistency of a creamy custard (as shown in the picture below). Turn off the heat. |
| + | [[File:Mushroom burger2.jpeg|px250]] | ||
*Oil up a loaf pan or a bowl and transfer the cheese inside. Cool in the fridge for 1 hour. | *Oil up a loaf pan or a bowl and transfer the cheese inside. Cool in the fridge for 1 hour. | ||
*In the meantime, blend the textured vegetable protein until very fine (almost like sand). Set aside. | *In the meantime, blend the textured vegetable protein until very fine (almost like sand). Set aside. | ||
| Line 176: | Line 177: | ||
*Add the blended textured vegetable protein. Cook for 15 minutes, stirring to make sure the mixture does not stick to the pan. | *Add the blended textured vegetable protein. Cook for 15 minutes, stirring to make sure the mixture does not stick to the pan. | ||
*Meanwhile, pre-heat the oven to 200°C. | *Meanwhile, pre-heat the oven to 200°C. | ||
| − | *Add the chickpea flour 2 tbsp at a time, until 8 tbsp. Mix in well, and once all of the chickpea flour is in, cook for 5 minutes. Turn off the heat and let cool off for 10 minutes. | + | *Add the chickpea flour 2 tbsp at a time, until 8 tbsp. Mix in well, and once all of the chickpea flour is in, cook for 5 minutes. Turn off the heat and let cool off for 10 minutes. The final mixture should still be moist enough to hold together, but also dry enough to be of a more solid and tough texture than a paste, so that you can make a patty that will not be mush (as shown in the picture below). |
| + | [[File:Mushroom burger3.jpeg|px250]] | ||
*Once cool, form the patty mixture into 4 patties (as shown in the picture below). Place on a baking sheet lined with a silicone baking mat or parchment paper. | *Once cool, form the patty mixture into 4 patties (as shown in the picture below). Place on a baking sheet lined with a silicone baking mat or parchment paper. | ||
| + | [[File:Mushroom burger4.jpeg|px250]] | ||
*Bake the patties in the oven for 20 minutes. | *Bake the patties in the oven for 20 minutes. | ||
*In the meantime, the cheese should be ready. Cut into thin slices. | *In the meantime, the cheese should be ready. Cut into thin slices. | ||
Revision as of 14:06, 12 July 2021
Difficulty: 3/5
Preparation and cooking time: 1 hour 30 minutes
Servings: 4
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 597 (calories in whole recipe: 2388) | |||||
| Proteins | 61% | 34.3g | Protein: lysine | 81% | 1.6g |
| Protein: methionine | 54% | 0.5g | |||
| Protein: isoleucine | 73% | 1.3g | |||
| Carbohydrates | 72% | 93.8g | Fibers | 52% | 19.8g |
| Net carbs | n/a | 74.0g | |||
| Sugars | n/a | 9.4g | |||
| Fats | 20% | 13.0g | Omega-3 | 11% | 0.2g |
| Omega-6 | 17% | 2.8g | |||
| Saturated fats | n/a | 1.8g | |||
| Vitamin B1 | 271% | 3.3mg | Vitamin B2 | 232% | 3.0mg |
| Vitamin B3 | 153% | 24.5mg | Vitamin B5 | 79% | 4.0mg |
| Vitamin B6 | 246% | 3.2mg | Folate | 77% | 309.1μg |
| Vitamin A | 6% | 56.7μg | Vitamin C | 11% | 9.5mg |
| Vitamin E | 16% | 2.4mg | Vitamin K | 19% | 22.7μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 13% | 131.7mg | Copper | 172% | 1.5mg |
| Iron | 116% | 9.3mg | Magnesium | 64% | 255.6mg |
| Manganese | 217% | 5.0mg | Phosphorus | 103% | 720.6mg |
| Potassium | 37% | 1753.3mg | Selenium | 143% | 78.6μg |
| Zinc | 57% | 6.3mg | Sodium to taste | ||
Ingredients:
FOR THE BUNS
- Follow the whole-wheat buns recipe and use sesame seeds as topping for the buns (or simply use store-bought buns)
FOR THE CHEESE
- 40g chickpea flour
- 2 tbsp nutritional yeast
- 1/3 tsp salt
- 1 tsp lemon juice
- 1/3 tsp apple cider vinegar
- 2/3 cup of water
FOR THE MUSHROOM BURGER PATTY
- 100g textured vegetable protein (TVP)
- 450g fresh mushrooms
- 2 tbsp extra-virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 8 tbsp chickpea flour
FOR THE TOPPINGS
- 4 tomato slices
- 1 cup lettuce
- 1/2 medium-sized onion
- 1 tsp extra-virgin olive oil
- Dash of salt
- Dash of black pepper
- Ketchup (use 1/8 of the ketchup recipe but without date sugar, or simply use store-bought ketchup)
Instructions:
- In a blender, put all of the ingredients for the cheese and blend until smooth.
- Heat up a medium pan on medium-low heat. Transfer the blended cheese mixture into the pan and stir constantly to avoid sticking. The cheese should cook for about 10 minutes, or until it achieves the consistency of a creamy custard (as shown in the picture below). Turn off the heat.
- Oil up a loaf pan or a bowl and transfer the cheese inside. Cool in the fridge for 1 hour.
- In the meantime, blend the textured vegetable protein until very fine (almost like sand). Set aside.
- Blend the mushrooms into a paste. Set aside.
- In a medium-sized pan, heat up the olive oil for the burger patty on medium heat. Add the blended mushrooms, the garlic powder, the onion powder, and the paprika. Cook for 3 minutes.
- Add the blended textured vegetable protein. Cook for 15 minutes, stirring to make sure the mixture does not stick to the pan.
- Meanwhile, pre-heat the oven to 200°C.
- Add the chickpea flour 2 tbsp at a time, until 8 tbsp. Mix in well, and once all of the chickpea flour is in, cook for 5 minutes. Turn off the heat and let cool off for 10 minutes. The final mixture should still be moist enough to hold together, but also dry enough to be of a more solid and tough texture than a paste, so that you can make a patty that will not be mush (as shown in the picture below).
- Once cool, form the patty mixture into 4 patties (as shown in the picture below). Place on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake the patties in the oven for 20 minutes.
- In the meantime, the cheese should be ready. Cut into thin slices.
- Place the slices of cheese on top of each patty 10 minutes after they have started cooking in the oven.
- In the meantime, using a small pan, sauté the onions on medium-low heat in some olive oil until they start becoming translucent.
- Assemble the burgers with the toppings.
Serving:
Assemble the burgers to your preference. Best served with a side of fries.
