Vegetarian Mushroom Burger

• Vegetarian
• Gluten free

• Produce

  • 1 cup Chickpeas
  • 3 cloves Garlic
  • 5 cups Mushrooms
  • 2 Red onions, large
  • 1 tbsp Thyme, fresh

• Breakfast Foods

  • 1 cup Oatmeal, ground

• Condiments

  • 1 tsp Chili paste or hot sauce
  • 2 tbsp Dijon mustard, Whole Grain
  • 1 tbsp Honey
  • 3/4 cup Mayonnaise, plain
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 1 1/2 cups Brown rice, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 cup Brown rice flour
  • 1/2 tsp Kosher salt
  • 1 tsp Nutmeg, freshly ground

• Oils & Vinegars

  • 3 tbsp Butter or olive oil

Found on rockrecipes.com

Description

Ingredients

• 5 cups roughly chopped mushrooms
• 3 tbsp butter or olive oil
• 2 large red onions
• 3 cloves minced garlic
• 1 tbsp fresh thyme (or 1 to 2 tsp dry thyme)
• 1 cup ground oatmeal ( grind in food processor or you can use quick oats instead)
• 1½ cups cooked brown rice
• ½ cup brown rice flour (plus a little more for dusting the patties before frying)
• 1 cup roughly mashed chickpeas
• 1 tsp freshly ground nutmeg
• ½ tsp freshly ground black pepper
• ½ tsp kosher salt
• 4 tbsp soy sauce
• 1 tsp crushed chili paste or hot sauce ( or a pinch of chili flakes) (more or less to taste)
• ¾ cup plain mayonnaise
• 2 tbsp whole grain Dijon mustard
• 1 to 2 tbsp honey (to taste)

Directions

• Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside.
• Saute the onions and garlic together until fully softened.
• Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms.
• Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix.
• You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture.
• Chill the mixture for a couple of hours or even overnight before using.
• Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties.
• Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo.