Ingredients
-
For the Mushroom and Sun-Dried Tomato Patties:
-
2 cups mushrooms (button or cremini), finely chopped
-
1/2 cup sun-dried tomatoes (packed in oil), drained and finely chopped
-
1/4 cup finely chopped red onion
-
2 cloves garlic, minced
-
1 tsp dried basil
-
1 tsp dried oregano
-
1/2 tsp dried thyme
-
1 Salt and black pepper to taste
-
1/2 cup gluten-free rolled oats, pulsed into a coarse flour
-
1/4 cup chickpea flour (besan) or any other flour of choice
-
For the Vegan Pesto:
-
2 cups fresh basil leaves
-
1/2 cup pine nuts
-
2 cloves garlic
-
1/4 cup nutritional yeast
-
1/4 cup extra-virgin olive oil
-
1 Salt and black pepper to taste
-
1 Water, as needed
-
For the Toppings and Assembly:
-
1 Vegan-friendly burger buns (gluten-free if needed)
-
1 Vegan mozzarella cheese slices (optional)
-
1 Sliced tomatoes
-
1 Fresh basil leaves
-
1 Arugula or lettuce leaves
Directions
This Vegan Italian-Inspired Mushroom and Sun-Dried Tomato Burger captures the essence of Italy with its robust flavors. The homemade vegan pesto adds a burst of freshness to each bite.
Steps
|
1
Done
|
For the Mushroom and Sun-Dried Tomato Patties: |
|
2
Done
|
Heat a non-stick skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and most of it has evaporated, about 6-8 minutes. |
|
3
Done
|
Add the chopped sun-dried tomatoes, red onion, minced garlic, dried basil, dried oregano, dried thyme, salt, and black pepper. Cook for an additional 2-3 minutes until the mixture is well combined and fragrant. Remove from heat and let it cool slightly. |
|
4
Done
|
In a food processor, pulse the rolled oats into a coarse flour. Transfer the mushroom mixture to a mixing bowl, add the oat flour, and chickpea flour. Mix until the mixture holds together. |
|
5
Done
|
Form the mixture into burger patties of your desired size and thickness. This recipe makes approximately 4-6 patties, depending on the size. |
|
6
Done
|
Heat a grill or skillet over medium-high heat and lightly grease with oil or cooking spray. Grill or cook the burger patties for about 3-4 minutes on each side or until they are heated through and have a nice golden brown crust. |
|
7
Done
|
For the Vegan Pesto: |
|
8
Done
|
In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, nutritional yeast, extra-virgin olive oil, salt, and black pepper. Blend until you have a smooth pesto, adding a little water as needed to reach your desired consistency. |
|
9
Done
|
For assembly, spread a generous amount of vegan pesto on the bottom half of each burger bun. Add a slice of vegan mozzarella cheese (if using), a mushroom and sun-dried tomato patty, sliced tomatoes, fresh basil leaves, and arugula or lettuce. |
