Mushroom burger

Difficulty: 3/5

Preparation and cooking time: 1 hour 30 minutes

Servings: 4

[Collapse]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 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.
• Oil up a loaf pan 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 oil 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.
• Add the chickpea flour 2 tbsp at a time. 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.
• Pre-heat the oven to 200°C.
• Once cool, form the patty mixture into 4 patties. Place on a baking sheet lined with a silicone baking mat or parchment paper.
• Bake the patties 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 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.