Difference between revisions of "Mushroom burger"
From Philosophical Vegan Wiki
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FOR THE BUNS | FOR THE BUNS | ||
*Follow the [https://philosophicalvegan.com/wiki/index.php/Whole-wheat_buns whole-wheat buns] recipe and use sesame seeds as topping for the buns (or simply use store-bought buns) | *Follow the [https://philosophicalvegan.com/wiki/index.php/Whole-wheat_buns whole-wheat buns] recipe and use sesame seeds as topping for the buns (or simply use store-bought buns) | ||
| + | |||
| + | FOR THE CHEESE | ||
| + | *40g chickpea flour | ||
| + | *2 tbsp nutritional yeast | ||
| + | *1/3 tsp salt | ||
| + | *1 tsp lemon juice | ||
| + | *1/3 tsp apple cider vinegar | ||
| + | *2/3 cup of water | ||
FOR THE MUSHROOM BURGER PATTY | FOR THE MUSHROOM BURGER PATTY | ||
| + | *100g textured vegetable protein (TVP) | ||
*450g fresh mushrooms | *450g fresh mushrooms | ||
| − | |||
*2 tbsp extra-virgin olive oil | *2 tbsp extra-virgin olive oil | ||
*1 tbsp garlic powder | *1 tbsp garlic powder | ||
| Line 150: | Line 158: | ||
*8 tbsp chickpea flour | *8 tbsp chickpea flour | ||
| − | + | FOR THE TOPPINGS | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | FOR THE TOPPINGS | ||
*4 tomato slices | *4 tomato slices | ||
*1 cup lettuce | *1 cup lettuce | ||
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*Dash of black pepper | *Dash of black pepper | ||
*Ketchup (use 1/8 of the [https://philosophicalvegan.com/wiki/index.php/Ketchup ketchup recipe] but without date sugar, or simply use store-bought ketchup) | *Ketchup (use 1/8 of the [https://philosophicalvegan.com/wiki/index.php/Ketchup ketchup recipe] but without date sugar, or simply use store-bought ketchup) | ||
| + | |||
| + | Instructions: | ||
| + | *In a blender, put all of the ingredients for the cheese and blend until smooth. | ||
| + | *Heat up a medium pan on medium-low heat. Transfer the blended cheese mixture into the pan and stir to avoid sticking. The cheese should cook for about 10 minutes, or until it achieves the consistency of a creamy custard. Turn off the heat. | ||
| + | *Oil up a loaf pan and transfer the cheese inside. Cool in the fridge for 1 hour. | ||
| + | *In the meantime, blend the textured vegetable protein until very fine (almost like sand). Set aside. | ||
| + | *Blend the mushrooms into a paste. Set aside. | ||
| + | *In a medium-sized pan, heat up the oil on medium heat. Add the blended mushrooms, the garlic powder, the onion powder, and the paprika. Cook for 3 minutes. | ||
| + | *Add the blended textured vegetable protein. Cook for 15 minutes, stirring to make sure the mixture does not stick to the pan. | ||
| + | *Add the chickpea flour 2 tbsp at a time. Mix in well, and once all of the chickpea flour is in, cook for 5 minutes. Turn off the heat and let cool off for 10 minutes. | ||
| + | *Pre-heat the oven to 200°C. | ||
| + | *Once cool, form the patty mixture into 4 patties. Place on a baking sheet lined with a silicone baking mat or parchment paper. | ||
| + | *Bake the patties for 20 minutes. | ||
| + | *In the meantime, the cheese should be ready. Cut into thin slices. | ||
| + | *Place the slices of cheese on top of each patty 10 minutes after they have started cooking. | ||
| + | *In the meantime, using a small pan, sauté the onions on medium-low heat in some olive oil until they start becoming translucent. | ||
| + | *Assemble the burgers with the toppings. | ||
| + | |||
| + | Serving: | ||
| + | |||
| + | Assemble the burgers to your preference. Best served with a side of fries. | ||
Revision as of 06:42, 12 July 2021
Difficulty: 3/5
Preparation and cooking time: 1 hour 30 minutes
Servings: 4
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 597 (calories in whole recipe: 2388) | |||||
| Proteins | 61% | 34.3g | Protein: lysine | 81% | 1.6g |
| Protein: methionine | 54% | 0.5g | |||
| Protein: isoleucine | 73% | 1.3g | |||
| Carbohydrates | 72% | 93.8g | Fibers | 52% | 19.8g |
| Net carbs | n/a | 74.0g | |||
| Sugars | n/a | 9.4g | |||
| Fats | 20% | 13.0g | Omega-3 | 11% | 0.2g |
| Omega-6 | 17% | 2.8g | |||
| Saturated fats | n/a | 1.8g | |||
| Vitamin B1 | 271% | 3.3mg | Vitamin B2 | 232% | 3.0mg |
| Vitamin B3 | 153% | 24.5mg | Vitamin B5 | 79% | 4.0mg |
| Vitamin B6 | 246% | 3.2mg | Folate | 77% | 309.1μg |
| Vitamin A | 6% | 56.7μg | Vitamin C | 11% | 9.5mg |
| Vitamin E | 16% | 2.4mg | Vitamin K | 19% | 22.7μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 13% | 131.7mg | Copper | 172% | 1.5mg |
| Iron | 116% | 9.3mg | Magnesium | 64% | 255.6mg |
| Manganese | 217% | 5.0mg | Phosphorus | 103% | 720.6mg |
| Potassium | 37% | 1753.3mg | Selenium | 143% | 78.6μg |
| Zinc | 57% | 6.3mg | Sodium to taste | ||
Ingredients:
FOR THE BUNS
- Follow the whole-wheat buns recipe and use sesame seeds as topping for the buns (or simply use store-bought buns)
FOR THE CHEESE
- 40g chickpea flour
- 2 tbsp nutritional yeast
- 1/3 tsp salt
- 1 tsp lemon juice
- 1/3 tsp apple cider vinegar
- 2/3 cup of water
FOR THE MUSHROOM BURGER PATTY
- 100g textured vegetable protein (TVP)
- 450g fresh mushrooms
- 2 tbsp extra-virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 8 tbsp chickpea flour
FOR THE TOPPINGS
- 4 tomato slices
- 1 cup lettuce
- 1/2 medium-sized onion
- 1 tsp extra-virgin olive oil
- Dash of salt
- Dash of black pepper
- Ketchup (use 1/8 of the ketchup recipe but without date sugar, or simply use store-bought ketchup)
Instructions:
- In a blender, put all of the ingredients for the cheese and blend until smooth.
- Heat up a medium pan on medium-low heat. Transfer the blended cheese mixture into the pan and stir to avoid sticking. The cheese should cook for about 10 minutes, or until it achieves the consistency of a creamy custard. Turn off the heat.
- Oil up a loaf pan and transfer the cheese inside. Cool in the fridge for 1 hour.
- In the meantime, blend the textured vegetable protein until very fine (almost like sand). Set aside.
- Blend the mushrooms into a paste. Set aside.
- In a medium-sized pan, heat up the oil on medium heat. Add the blended mushrooms, the garlic powder, the onion powder, and the paprika. Cook for 3 minutes.
- Add the blended textured vegetable protein. Cook for 15 minutes, stirring to make sure the mixture does not stick to the pan.
- Add the chickpea flour 2 tbsp at a time. Mix in well, and once all of the chickpea flour is in, cook for 5 minutes. Turn off the heat and let cool off for 10 minutes.
- Pre-heat the oven to 200°C.
- Once cool, form the patty mixture into 4 patties. Place on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake the patties for 20 minutes.
- In the meantime, the cheese should be ready. Cut into thin slices.
- Place the slices of cheese on top of each patty 10 minutes after they have started cooking.
- In the meantime, using a small pan, sauté the onions on medium-low heat in some olive oil until they start becoming translucent.
- Assemble the burgers with the toppings.
Serving:
Assemble the burgers to your preference. Best served with a side of fries.
