Mushroom Vegan Burgers

• Vegetarian
• Gluten free

• Produce

  • 2 Broccoli florets
  • 1 handful Cilantro
  • 1 Garlic, fresh
  • 2 Garlic cloves
  • 7 Mushrooms, medium sized
  • 1 Onion, medium sized
  • 1 handful Parsley

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 3 Olives

• Pasta & Grains

  • 4 tbsp Oats

• Baking & Spices

  • 2 tbsp Paprika, dried
  • 1 Red pepper, medium sized
  • 1 tsp Salt
  • 1 tbsp Sesame seeds

• Nuts & Seeds

  • 2 tbsp Sunflower seeds

Found on beautybites.org

Description

Directions

• Clean and chop mushrooms and put them into your food processor. Process until finely chopped.
• Chop all onion, garlic, red pepper, broccoli florets, parsley and cilantro and add to processed mushrooms into the food processor. Add olives, oats, dried paprika, salt and flax eggs. Now process everything until you get a smooth mixture.
• Smell it, smell it, then take it and make patties. The patties should not be too big, because this mixture is very soft and will fall apart when trying to flip them while cooking.
• At medium high heat cover the pan with some olive oil (it should really just be covered, not drown in olive oil). I took a cotton pad and just oiled the whole surface of the non-stick frying pan. Then put patties one by one in the frying pan. After 1-2 minutes they’re ready (brown-meaty), flip them, let cook for 1-2 minutes, take out and start with the new batch.
• Now that you have the patties it’s time to slice one of these awesome buns in half and put the patties (I always took 2-3) on the bottom slice of the bun.
• Add some of my fresh avocado dip, maybe some mustard, pickles, sliced tomatoes, some roasted peppers, if you’d like some chili peppers to add some spice to your life, maybe some arugula or other green salad. Whatever you want –the sky is the limit. And then cover with the upper slice of the bun and you’re ready. Stuff your face with one burger for lunch and after a few hours – stuff it again for dinner.