Updated: Aug 17, 2019
We all deserve a good burger, don't we? And this burger doesn't just have a crisp mushroom patty, it also has a generous layer of creamy beet hummus.
I started out with the burger patty mix, which is a combination of really simple ingredients.
I then formed them into 1-inch thick patties, though of course the size and thickness is totally up to you!
I fried each patty until golden brown and crisp before assembling them into the burger buns.
I made a really creamy hummus using the plain hummus recipe I have, but this time I added 2 teaspoons of beet powder to give it that beautiful pink color.
You can find the recipe for the burgers and hummus below. Enjoy!
Mushroom Burger Patties Makes 4 patties
Ingredients 1 1/2 cups cooked mushrooms (I used 400 g fresh oyster mushrooms) 1/4 cup onion, diced 1/2 tbsp garlic, minced1 1/2 cup cooked red, black, or brown rice 2 tsp packed fresh basil, chopped 1/2 cup bread crumbs1/2 cup instant oatmeal or ground oatmeal 1/4 cup all purpose flour 1 1/2 tsp sea salt, or to taste Canola oil or other neutral oil, for frying
In a non-stick or lightly-oiled pan, sauté the mushrooms with the onions and garlic. This is to get the water out of the mushrooms especially if you’re using fresh ones.
In a bowl, mix together the rest of the ingredients along with the cooked mushrooms, garlic, and onions.
Place the mixture into a food processor/blender and process until well incorporated. In this part you can opt to leave chunks of the mushrooms or process it into a fine paste-like texture similar to ground meat.
Form the mixture into 3/4 to 1-inch thick patties.
In a pan, heat some oil for frying. You can also bake the patties but they won’t turn out as evenly brown and crisp.*
Fry the patties for 3-5 minutes until golden brown. Remove from the oil then turn off heat.
*Note: If you intend to bake these, heat the oven at 350F. Brush some oil on a lined baking sheet. Place the patties and drizzle with some oil. Bake for 25-30 minutes, turning the patties halfway through for even cooking.
Assembling the Mushroom Burgers
Ingredients (this part is totally up to you!)
4 burger buns
4 mushroom patties
Beet Hummus (recipe below)
1. Assemble the burgers by placing some lettuce, tomatoes, and beet hummus with the patties in some burger buns. Or you can just enjoy the patties and hummus as is. Enjoy!
Smooth and Creamy Beet Hummus Makes roughly 1.5 cups
1 can (425 g) cooked chickpeas, peeled
Juice from 1 lemon (1/4 cup)
1/4 cup tahini
3/4 tsp salt
2 tsp beet powder (I used beet powder from Unicorn Superfoods)
1/2 tsp cumin seed powder
3 tbsp olive oil + more for drizzling
4 tbsp room temperature water*
In a food processor or high speed blender, add in the tahini and lemon juice. Process until smooth then scrape the sides.
Add in the chickpeas and the rest of the ingredients.
Process everything until smooth. Transfer into a container then drizzle some additional olive oil as desired.
You can refrigerate the hummus for 3-5 to days. I also freeze my hummus in small containers for up to 3 weeks then just defrost it before using.
*Note: feel free to add more water if you want a more runny consistency
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