THE BEST VEGAN MUSHROOM BURGER!
The ideal vegan Mushroom Burger: Easy homemade mushroom patties (which do not fall apart) served with caramelized red onions, mango chutney and fresh arugula in pretzel buns. So excellent!
Throughout the previous few decades, I have had my fair share of dreadful veggie burger patties (dropped aside; jerking the inside, tastes like nothing) but because I have discovered the magical blend of rolled oats, sunflower seeds and moisture out of the veggies (I used from the Green Veggie Burgers), I have made a number of the very best hamburger patties ever.
The vegan Mushroom Burger homemade mushroom patties served with onions, mango chutney in buns that are pretzel. So excellent!
3.64 out of 11 votes
Prep Time:
25 minutes
Cook Time:
35 minutes
Complete Time:
1 hour
Servings:6
Ingredients
Vegan Mushroom Patties
- 1 lb fresh button mushrooms
- 1 red onion
- 1/4 cup breadcrumbs
- 1/4 tsp salt
Ingredients for your hamburgers
- 6 pretzel buns
- 1 cup arugula
Directions
- Ready cherry chutney and the buns.
- Preheat the oven 200.
- Cook until they are tender. Set aside and allow them to cool a little off.
- Peel and cut the onion. Once it begins to stick to the pan caramelize the onion in a whilst.
- Transfer roughly 1/3 of the onions the cooked mushrooms . Add breadcrumbs, oats, sunflower seeds, fresh dill, and salt. Process until blended. You ought to be in a position to shape 6 patties. If it is too sticky add more breadcrumbs if the mixture is crumbly add splashes of water.
- Set the mushroom patties onto a baking tray. Spray or brush them. Bake flipping them through. They ought to be slightly browned.
- Assemble your hamburgers: Pour the buns available, add disperse chutney on top, arugula, the mushroom patty and add onions that are leftover. Enjoy!
Notes
- These patties are fantastic for freezing! Twist them involving sheets of paper to keep them. Let them thaw after shooting them from the freezer and simmer in a bowl with just a bit of petroleum.