Prep 10 mins
Cook 20 mins
A meat free »burger« great in the pan and good for the grill. The oatmeal and chopped mushrooms add a pleasant texture. 1 burger is pretty filling; when served with a risotto it makes a well balanced meal. I serve it with a yoghurt sauce ( 1/2 cup of mild yoghurt mixed with a teaspoon of mustard, a tablespoon of olive oil and mixed dried herbs). You can also use the recipe to create vegetarian »meatloaf« or »meatballs«.
- 1 lb mushroom (500 grams)
- 1 -2 egg
- 4 tablespoons oatmeal (whole grain, rolled oats)
- 3 -4 tablespoons breadcrumbs
- 4 tablespoons dried yeast (flakes, from the health food store (alternatively use 2 - 3 tablespoons of soy sauce to taste)
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon cumin
- 1 dash baking cocoa
- 1⁄4 teaspoon cinnamon
- 1 teaspoon salt
- 1⁄16 teaspoon pepper
- 2 -3 tablespoons sunflower oil (for the pan)
- 6 slices gouda cheese (use any cheese you like)
- Wash the mushrooms under running water.
- Place 2/3 of the mushrooms (whole), 1 egg and everything but the breadcrumbs in a bowl and puree it with a mixer. It should have a thick, smooth consistancy like the consistancy of cream cheese (You may use a food processor for this).
- Chop the remaining mushrooms into small cubes. Stir into the mixture.
- Add just enough breadcrumbs, so that you get a formable mass. (If the mixture is too dry, add another egg. If it is too wet, add more oatmeal and breadcrumbs.).
- Heat frying pan on high. Add about 1 1/2 teaspoons of oil to the pan.
- Wet hands with cold water. Form patties and place in pan. Turn down the heat to medium or medium low, depending on your stove's performance.
- Cook on one side for 5 minutes until the bottom is golden brown.
- Add some more oil to the pan.
- Turn the patties and cook on the other side for 5 minutes, adding the cheese about a minute before you take the patty out of the pan.
- Serve hot.