Mushroom Burgers (SF)

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Mushroom Burgers

 

 

1/3 cup olive oil

750 g (26 oz) cup mushrooms, chopped

5 green onions, thinly sliced

2 garlic cloves, crushed

1/4 cup fresh flat-leaf parsley, roughly chopped

2 teaspoons ground cumin

2 1/3 cups fresh GF breadcrumbs

1 egg subbed (binder)

salt and pepper, to taste

 

 

1. Heat 2 tablespoons (8 tsp) of oil in a large frying pan over high

heat. Add mushrooms. Cook, stirring often, for 10 minutes, or until

mushrooms are tender and all liquid has evaporated. Add onions and

garlic. Cook for a further 1 minute. Set aside to cool.

 

2. Process half the mushroom mixture in a food processor until smooth.

Transfer to bowl. Add remaining mushroom mixture, parsley, cumin,

breadcrumbs, egg substitute, and salt and pepper. Mix well to

combine. Shape into 4 x 2 cm (1 1/2 x 3/4 " ) thick patties. Place

onto a tray. Cover and refrigerate for 30 minutes.

 

3. Heat remaining oil in a large non-stick frying pan over medium

heat. Cook patties for 5 minutes each side, or until browned and

cooked through.

 

 

Serves 4.