Nãm Mushroom Vegetarian Burger
We all have those days when we just feel like eating junk food... We found a way to satisfy these cravings by being healthy!
We present to you our vegetarian mushroom burger! It's super easy to make and it's also a great way to get kids to eat vegetables without realizing it!
If you don't like an ingredient, you can replace it with another vegetable. Try it and have fun recreating and inventing your own vegan burgers!
- 200 grams of fresh mushrooms
- 120 grams or 1 medium onion
- 100 grams or 1 medium raw carrot
- 150 grams or 1 cup of cooked broccoli
- 200 grams or 1 cup of grains or white beans
- 1 Tbsp or 1 crushed garlic clove
- Crushed flaxseeds I used about 70g
- Seasonings to taste: paprika, dried thyme, black pepper and sea salt
You can accompany it with whatever you want! On a plate with quinoa and salad or with baked sweet potatoes, for example! We made it on bread and added lettuce, arugula, avocado and tomato!
- In a processor, grind the mushrooms.
- Saute the mushrooms in a non-stick frying pan (no need to add fat). Add the garlic and let the mushrooms reduce in size.
- Chop the onion and add it to the mushrooms. Sauté for 1 minute until the onion becomes soft. Chop the carrot, broccoli and beans, add to the mushrooms, mix well and turn off the heat. Add all the spices and stir.
- Transfer the mixture to a glass container and let it cool completely.
- You can store it in the fridge for the next day or for a few hours.
- When the dough is completely cold, add the crushed linseeds little by little. Mix everything well with your hand to feel the consistency.
- Add more linseed flour if necessary (the dough is ready when you can form it into balls without them sticking to your hands).
- On a baking tray lined with baking paper, place the balls of dough and use the back of a spoon to flatten the balls to make burgers.
- Bake in the oven for 30 minutes at 180ºC and halfway through, flip the burgers
You can replace the flaxseed with breadcrumbs.