threekitchenspodca
Mar 29, 2022
Updated: Mar 12, 2023
Hungry for more? This recipe was featured in a podcast episode!
I love meat in every meal but I could dig into this delicious hearty plant based burger anytime. There is a tip here to make your guests second guess that they are eating meat.
Patties
400 g fresh mushrooms
1 cup of cooked short grain rice
200 g tempeh
1/4 cup dry quick cook oats
2 tbsp grated beets
1 tsp salt
1 tsp pepper
1 tsp chilli flakes
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onions powder
1 tsp liquid smoke
Burgers
2 onions sliced
cooking oil
8 burger buns
condiments of your choice
Patties
Sauté mushrooms in oil until browned.
Coarsely chop up tempeh.
Add all the ingredients into a bowl. Mix well.
Put this mixture in a food processor in portions so you don't overcrowd it.
Process it until it looks like a texture of ground beef. Don't make it too smooth.
Divide the mixture into 16 portions and shape them into 3-4-inch wide burger patties.
Burgers
Heat a griddle on a BBQ or a pan on medium heat.
Add some oil and onions to the pan.
Immediately place a patty onto the onions.
Using a flat-surfaced spatula, press firmly on the patty until it flattens as much as it can while still keeping its shape (I found the thinner and more browned this patty was able to get, the more delicious and "meat like"it was).
Once well browned, flip the patty and brown the other side.
Assemble your burger with a bun, 2 patties and whatever condiments and vegetables you like.
Pair this with a side of Spicy Roasted Carrot Salad with Lentils & Tahini Dressing.
You can make these patties ahead of time and freeze them. Thaw them in the fridge before you cook them so you can flatten them for an extra crisp.
This recipe was adapted from the talented Lisa Gotte's I'm Possible Burger from planted365.com