Mushroom Burgers

Parve, Vegan, Dairy Free

An excellent way to feed hungry vegetarians, I use either chickpea or soya flour for bulk, stability and protein. Nowdays, I bake them as its healthier though you can fry in vegetable oil which is quicker. I make this in a food processor bowl for ease and quickness but you can do it by hand.

Sufficient for 8 burgers - allow 2 per person

400g (14oz) mushrooms
100g (4oz) onion
3 cloves of garlic
1 tsp cumin seeds little crushed
1 tbsp fresh parsley or thyme
½ tsp fresh mint
30ml (2 tbsp) vegetable oil
200g (12oz) Soya or Chickpea (gram) flour
Seasoning

Preheat the oven to 160ºC Fan, 180ºC, 350ºF, Gas Mark 4-5 Moderate- Moderately hot Oven Line and grease a baking tray

In a food processor:
Chop the mushrooms, onion and garlic. Add the cumin, parsely (or thyme) and mint, and 10 grinds of black pepper and a little salt. Crack in the eggs, whiz for a few seconds, gradually pour in half the flour, and whiz again. Add the oil and the rest of the flour, whiz until all blended together. If the mix seems very heavy add a little water or stock - the flour can vary from batch to batch.

Divide the mixture into eight and form into burger shapes.

Place on the baking tray and place in the oven for 15 - 20 minutes.

These are excellent in burger buns with salad on the side. Or serve as patties with vegetables and rice.

If you are into cheese put a slice or two on top - it goes really well - especially blue cheese for the last 5 minutes of cooking.

Gluten Free Mushroom Burgers