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Vegan Italian-Inspired Mushroom and Sun-Dried Tomato Burger

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Ingredients

Adjust Servings:
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

Nutritional information

170
Calories
6g
Protein
14g
Carbohydrates
3g
Fiber
2g
Sugars
11g
Fat
1g
Saturated fat
150mg
Sodium

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Vegan Italian-Inspired Mushroom and Sun-Dried Tomato Burger

A Taste of Italy in Every Bite

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Fiber
  • Quick & Easy
  • Vegan
Cuisine:
  • 35 minutes
  • Serves 6
  • Easy

Ingredients

  • For the Mushroom and Sun-Dried Tomato Patties:

  • For the Vegan Pesto:

  • For the Toppings and Assembly:

Directions

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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.

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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.

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