Complement a Mushroom-Nut Burger with some nice homemade salsa for a vegetarians delight. (AP)
This recipe for Mushroom-Nut Burgers comes from a new website, v-lish.com, which offers recipes, tips on how to make dining out easy, and more.
Mushroom-Nut Burgers
1 1/2 cups lightly packed, fresh, soft whole-grain bread crumbs (from about 3 to 4 large slices) (See notes)
1 teaspoon Italian seasoning or all-purpose seasoning
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon sea salt
1/2 cup chopped walnuts
2 cups chopped mushrooms
1/3 cup diced onion
1 teaspoon reduced-sodium tamari or 1/4 teaspoon sea salt
- Preheat the oven to 375 degrees. Line a medium baking pan with unbleached parchment paper.
- Put the bread crumbs, Italian or all-purpose seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate.
- Place a 3-inch cookie cutter ring on the parchment. Pack one-quarter of the mushroom– bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. (see note) Repeat with the remaining mushroom–bread crumb mixture. Flatten each burger slightly with the back of a flat spatula. Bake for 18 minutes. Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden.
- Serve on toasted whole-grain buns, topped with lettuce, tomato, sweet onion, mustard, and catsup.
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SOURCE: The Providence Journal
Gail Ciampa
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