Vegan Mushroom bulgur burgers (about 13 medium size patties)
Can you tell I love mushrooms? A home made Mushroom burger is probably my favorite! I create mushroom burger in so many ways! I'll share one with you today. I used bulgur which makes the burgers really fluffy and light. I like to feel mushrom chunks in my burger and this is the reason I chop the mushrooms and not use a food processor . If you like your burger more fine in texture, then chop everything in the food processor.
As you can see in the photo , I served the burger on a slice of roasted butternut squash, In my opinion, it is so good! The sweetness from the butternut squash and the saltiness from the mushroom burgers create the perfect combination of flavor in your mouth :) not to mention the health benefit of eating a vegetables instead of a bun (= empty calories).
I also like to top mine with avocado and Tahini sauce.
Try for yourself and enjoy!
1 onion chopped
1 package of white mushrooms 24oz /679gr
2 tablespoon flaxseed meal with 5 tablespoon water
1 teaspoon olive oil
3 cloves of garlic minced
1 teaspoon dried thyme
2 cups cooked bulgur
1 tablespoon nutritional yeast
1 teaspoon old bay seasoning
1 tablespoon dried parsley
1 cup panko bread crumbs
Heat oven to 375F
In a non stick pan add olive oil, onions, salt and pepper, then add the minced garlic, sauté for a couple of minutes and add the mushrooms, dried thyme, old bay, dried parsley.
Sauté until most of the liquids have evaporated.
In a separate bowl add the cooked bulgur, bread crumbs, nutritional yeast, flaxseed meal and the mushrooms mixture. Mix it all together.
Take a baking sheet and spray with oil.
Use an ice cream scooper to scoop evenly sized burgers. Give the patties a little tap with a spatula to flatten the burgers, Spray the top with olive oil and bake in the oven for about 20 minutes, until golden brown.