Soy-Free Gourmet Mushroom Burger
Elevate your burger game with this Soy-Free Gourmet Mushroom Burger, a hearty and wholesome plant-based option that's packed with flavor and free from soy. Made with a savory blend of button and portobello mushrooms, oats, sunflower seeds, and aromatic spices like smoked paprika and parsley, these patties achieve the perfect balance of texture and taste. A quick chill in the fridge ensures easy handling before they’re pan-seared to golden perfection. Stacked high on a toasted bun with crisp lettuce, juicy tomato slices, creamy avocado, and a zesty splash of lemon juice, this burger delivers a gourmet experience in every bite. Perfect for vegetarians and anyone craving a meatless yet satisfying meal, this burger is a show-stopping option for dinner or your next cookout.
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Recipe Information
Ingredients
- 250 grams button mushrooms
- 150 grams portobello mushrooms
- 100 grams oats
- 1 medium red onion
- 3 units garlic cloves
- 2 tablespoons olive oil
- 50 grams sunflower seeds
- 1 large egg
- 2 tablespoons ground flaxseed
- 50 grams bread crumbs
- 2 tablespoons fresh parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 4 units burger buns
- 4 units lettuce leaves
- 1 large sliced tomato
- 1 medium avocado
Instructions
Begin by cleaning the mushrooms with a damp cloth. Chop the button and portobello mushrooms into small pieces.
Finely chop the red onion and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sauté until the onions are translucent, about 3-4 minutes.
Add the chopped mushrooms to the skillet with the onions and garlic, and cook until the mushrooms release their moisture and are golden brown, about 8-10 minutes.
While the mushroom mixture is cooking, grind the oats into a coarse flour using a food processor or blender.
In the food processor, pulse the cooked mushroom mixture, ground oats, sunflower seeds, egg, ground flaxseed, bread crumbs, parsley, smoked paprika, salt, and black pepper until combined but still slightly chunky.
Refrigerate the mixture for 10 minutes to make it easier to handle.
Divide the mixture into four equal portions and shape into burger patties.
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Cook the patties until they are browned on both sides and heated through, about 4-6 minutes per side.
Meanwhile, slice the tomato and avocado. Lightly toast the burger buns if desired.
To assemble, place a lettuce leaf on the bottom half of each bun, top with a mushroom patty, add a slice of tomato, a couple of avocado slices, and finish with a squeeze of fresh lemon juice.
Cover with the top bun and serve immediately.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 34.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 502 mg | 39% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4136 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
