Mushroom Burgers

These have become a fast hit in our home. I've tried making tofu, temeph, and bean burgers, and while all good, they certainly didn't contend for fast food or posting the recipe online. One day when I mentioned outside world burgers, Pete mentioned that he'd been spoiled by my mushroom burgers and that other things wouldn't compare. I get very few victories in the kitchen with this man, so I'm clinging to that comment like there is no tomorrow!
This recipe was adapted from "Meals Without Meat Vegetarian Recipes" by Simon & Alison Holst, but it's been taste-tested and improved, so I mainly give myself the credit.

(^ Here these burgers are pictured on Genius Australia gluten-free rolls. These are the real deal, people. Rush out to your local Coles - and possibly Woolies - to buy them! Also, the cheese is Tofutti brand sliced American soy cheese.)

Mushroom Burgers - recipe:

2 tbsp of olive oil or butter

2 cups mushrooms

1 cup breadcrumbs (gluten-free if you’re like me!)

1 egg or tbsp. of egg replacer, thickened with water

1 tbsp soy sauce or tamari (or more to taste)

2 tbsp nutritional yeast

Herbs (marjoram and tarragon are especially good)

Burger & salad ingredients (buns or bread, soy cheese, lettuce, sliced onion, cucumber, capsicum, tomato, et cetera)

(This recipe will serve two people if bulked out with fresh salad ingredients on the burger. It also works to double or even triple the ingredients if you want to make excess for freezing).

1. Heat 1 tbsp oil in a large frying pan on the hottest temperature. When properly heated, add mushrooms, stirring occasionally, for roughly eight minutes (or until thoroughly cooked).


2. Dump the mushrooms in a food processor, and process on high until mince-like. Add breadcrumbs, sauce, yeast and herbs. Process until it has the consistency of dough.


3. Remove the blade from the processor, and shape the dough into suitable sized patties, and fry in batches on high, or as required.

To freeze, simply fry then wrap in foil and pop them in the freezer. To reheat,

1. Microwave on the defrost setting for 3 minutes


2. Thaw, then re-fry for two minutes on each side


3. Microwave for 2 minutes (from frozen), then fry for six to eight minutes each side

(^ These burgers go great on rolls or bread. On GF bread they are pictured with sweet potato wedges for me, and on gluten rolls with potato chips for the man. They went great with alcohol - I'm a bit of a cider girl... but I'd probably be drinking the beer if there was any cheap but decent GF alternatives out there.)