As many of you will know I’m usually a breakfast/dessert kind of girl. My lunches and dinners are often not as exciting as my sweet treats but occasionally I like to make the effort and share a savoury dish with you, like these mushroom burgers.
High in fibre and low in fat, these vegan gluten free burgers are the perfect way to indulge in fast food. They are crisp on the outside with a soft centre and go just nicely inside a brioche bun (If you’re intolerant to gluten like me, I’ve recently discovered Just: buns and they’re my favourite GF discovery yet).
Mushrooms have a meaty texture and flavour, which makes them the ideal ingredient for a veggie burger. Combined with tamari, brown rice, oats and garlic you have everything you need for a delicious, flavoursome burger. Trust me, these mushroom burgers really are delicious, we’ve been barbecuing them all summer. But they can also be enjoyed for quick and easy lunches/dinners outside of bbq season too.
Tip: To make these healthy burgers taste even more naughty, pop a little bit of vegan cheese in the middle before cooking!
These burgers tick all the right boxes, they are:
A great veggie alternative
Ideal for Meat Free Mondays
Recipe Type: Main
Prep time: 10
Total time: 20 minutes
• 350g mushrooms
• 1 cup / 90g oatmeal
• 1 cup / 200g cooked brown rice
• 1/4 cup / 59ml tamari
• 1 tsp. garlic powder
1. Place the mushrooms into a blender and pulse a couple of times so that the mushrooms are chopped (but haven’t turned moist)
2. Add in the rest of the ingredients and mash them all together until well combined
3. Divide the mixture until 6, approx. 1/2 cup. Place under the grill for 10 minutes on each side or under hard on both sides, being careful not to overcook
4. Once cooked serve in a bun with your fillings of choice. I like mine with vegan cheese, garlic cashew cream and salad
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.