Thursday, 17 March 2016

Mushroom Burgers

Who doesn't love to sink their teeth into a good burger.  This burger is healthy, plant based and doesn't squish everywhere when you bite into it. I use the mixture from my cabbage roll filling found here:  and use it for burgers. These burgers are exceptional!


After making the mixture and it has sat to let the oatmeal absorb any extra liquid, shape the mixture into patties. I have a  1/3 cup scoop that I use. Place the patties on a plate and cover with plastic wrap until ready to cook.

Heat a fry pan using medium heat and add the patties, making sure not to crowd the pan.

Let them brown on each side. The key is to not over handle them.

Serve on you favourite plant based bun and top as desired.


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