Equipment
- Food Processor
- stove
- Oven
Ingredients
Burger Patty Ingredients
- 4 cups chicken of the woods mushrooms, measure after pulsing in food processor
- 1 sweet yellow onion, diced
- ¼ cup coconut aminos or tamari
- 2 tbsp tomato paste
- 2 tbsp vegan Worcestershire powder
- 2 tsp paprika, smoked, if desired
- 1 tsp cumin
- ¼ cup nutritional yeast
- 1 tsp salt and pepper
- ⅓ cup ground flax seed
- ½ cup walnuts
- 1 cup gluten free rolled oats
- 14 oz can chickpeas, drained
- ¾ cup gluten free bread crumbs
- water, if needed
Spicy No-Mayo Coleslaw Ingredients
- ½ cup plain, unsweetened vegan yogurt
- 2 tbsp sriracha
- 2 tbsp maple syrup
- 2 tsp dijon mustard
- 1 tsp rice vinegar
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ cup pickle brine
- 3 cups thinly sliced cabbage
Ingredients to Serve
- burger buns
- tomatoes, thinly sliced
- avocado, thinly sliced
- butter lettuce
Method
- Preheat oven to 400 degrees and line two baking sheets with parchment paper. Add the mushrooms to a food processor and pulse until very finely minced, but not pureed. Heat a large cast iron skillet over medium heat and add a splash of water, vegetable broth, or oil to coat. Add the mushrooms and sauté for 4-5 minutes until tender and juicy. Add in the onion and sauté for another 2-3 minutes. Add the coconut aminos, tomato paste, and seasonings. Stir to combine. Transfer to a mixing bowl and cool slightly.
- Add the flax seeds, walnuts, oats, and chickpeas to a food processor and pulse until minced but not pureed. Add to the bowl with the cooked mushrooms and pour in the breadcrumbs. Use a fork or wooden spoon to mix well. The mixture should stick together, but not be too dry, and not too crumbly. If it feels too dry, add a splash of water as needed. If it feels too wet, add additional bread crumbs.
- Form into 12 burger-sized patties and place on the baking sheets. Bake for 20 minutes, flip, and bake for 10-15 more minutes, until the edges are golden.
- While the burgers are baking, add the yogurt, sriracha, maple syrup, mustard, vinegar, onion, garlic, and pickle brine to a mixing bowl. Use a fork to whisk to combine. Fold in the cabbage and set aside.
- Assemble burgers by layering the bun with lettuce, burger, tomato, coleslaw and avocado. Enjoy!
- Burgers can be refrigerated for up to 5 days or frozen for 6 months and reheated in the skillet, microwave, or grill.
Notes
Don't forget to properly identify your mushroom before consuming! There are a lot of look-a-likes out there and they can be fatal!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Is there another mushroom that can be purchased in the grocery store that would taste good in this recipe?
Hey Denise, I haven’t tried this recipe with any other mushrooms but you could try a combination of oyster and shiitake. Let me know how it goes!