Ingredients
2lbwhite mushrooms
2cupsbeetroot juice
1ozdried porcini mushrooms
1cupwalnutsground
1pcbrown onion
3tbspoil
1tspsalt
½tspblack pepper
½tspsmoked paprika
½tspgarlic powder
4tspBread crumbs
4vegan cheese
1pcburger buntoasted
lettuce
tomatosliced
red onionsliced
american mustard
vegan mayonnaise
ketchup
Preparation
Add the porcini mushrooms to a bowl and cover with 150ml of hot water. Leave to sit for 30 minutes.
Blitz the mushrooms & onions in the food processor until finely chopped. Place into a large bowl.
Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
Next, drain the mushroom, mix through, and sieve and discard the juices.
Place a large frying pan over medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder, and smoked paprika.
Cook for 20 to 30 minutes continuously stirring.
Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it’s cool enough to handle.
Divide into 4 and form into patties.
Place a large frying pan over medium heat and add oil. Add your patties and cook for 3 to 4 minutes aside or until brown.
In the remaining 1 minute, add a slice of cheese to each burger pattie and cover the pan with a lid to melt the cheese.
Build your burgers with all your favorite toppings.
