Even self-described mushroom haters are surprised by how much they love these burgers! Because theres no use trying to improve perfection, I just had to include this recipe, a slightly modified version of Dreena Burtons from The Everyday Vegan.
Instead of making patties, put mixture into 5 x 9 x 2-inch (13 x 23 x 5 cm) loaf pan and bake at 350°F (180°C, or gas mark 4) for 20 to 25 minutes.
Recipe information
Yield
10 to 12 servings
Ingredients
Preparation
Step 1
In a food processor, mince mushrooms and parsley. Remove and set aside.
Step 2
In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
Step 3
Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
Step 4
Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.
Nutrition Per Serving
