"Currently enjoying the rare morning where I don't have to hop into my kitchen to work. Tho... i do wish i had the energy to remake this epic burger. Happy to provide cake to anyone who can feed me now
Sandwiched between 2 portabello mushrooms are a homemade veggie fritter, roast tomato and red capsicum sauce, purple sweet potato, roast eggplant, more capsicum, fresh beetroot, kale and tomato.
"
Mushroom Burger
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RECIPE:
(Serves 2)
Zuchinni fritters
1 zuchinni, grated
¼ cup chickpea flour
1 tbsp nutritional yeast
1 tsp chia seeds, ground
1 tsp baking powder
Burger vegetables
4 field mushrooms (try to pick mushrooms that are around the same size)
1 red capsicum, deseeded
2 thick slices of purple sweet potato
2 thick slices eggpplant
2 thick slices beetroot
1 large tomato
1 clove garlic, crushed
4 kale leaves or other salad greens, as desired
1. Preheat the oven to 180C. Line two baking trays with baking paper
2. For the zuchinni fritters: Add all ingredients to a bowl and using your hand, squeeze and mix mixture until the water has come out of the zuchinni and the mixture has thickened. Shape into fritters and place onto one baking tray.
3. Place mushrooms, potato, capsicum, eggplant and beetroot onto the second baking tray.
4. Put both baking trays in the oven and bake for 15 minutes. Flip fritters and bake for another 5-10 minutes. Remove from oven and cool.
5. Meanwhile, slice two thick pieces of the tomato for the burgers. Add the remaining tomato to a small saucepan with a dash of water and the crushed garlic. Simmer until the tomato forms a puree. Set aside and cool.
6. Assemble burgers as desired and enjoy!
(Serves 2)
Zuchinni fritters
1 zuchinni, grated
¼ cup chickpea flour
1 tbsp nutritional yeast
1 tsp chia seeds, ground
1 tsp baking powder
Burger vegetables
4 field mushrooms (try to pick mushrooms that are around the same size)
1 red capsicum, deseeded
2 thick slices of purple sweet potato
2 thick slices eggpplant
2 thick slices beetroot
1 large tomato
1 clove garlic, crushed
4 kale leaves or other salad greens, as desired
1. Preheat the oven to 180C. Line two baking trays with baking paper
2. For the zuchinni fritters: Add all ingredients to a bowl and using your hand, squeeze and mix mixture until the water has come out of the zuchinni and the mixture has thickened. Shape into fritters and place onto one baking tray.
3. Place mushrooms, potato, capsicum, eggplant and beetroot onto the second baking tray.
4. Put both baking trays in the oven and bake for 15 minutes. Flip fritters and bake for another 5-10 minutes. Remove from oven and cool.
5. Meanwhile, slice two thick pieces of the tomato for the burgers. Add the remaining tomato to a small saucepan with a dash of water and the crushed garlic. Simmer until the tomato forms a puree. Set aside and cool.
6. Assemble burgers as desired and enjoy!