Mushroom burger

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 MUSHROOM BURGER PATTY

• 450g fresh mushrooms
• 100g texture vegetable protein (TVP)
• 2 tbsp extra-virgin olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 8 tbsp chickpea flour

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 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)