Vegetarian Cheeseburger With Yoghurt Sauce.
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
6 vegetarian cheeseburgers
- Serves:
- 6
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
I am an illustrator (Parsons School of Design alumni) living, illustrating and designing in Germany, creating unique visuals for my clients. I believe in the American Way of doing things—hands on, with an open ear, a good heart and guaranteeing delivery of a product that pleases my clients.