My husband made these stunning & tasty vegetarian gourmet burgers! We had 2 burgers each! Check these out, my friends! I am sure you will enjoy them as much as we did! 😉
Recipe: For 2 persons, each 2 burgers or for 4 persons, each 1 burger
4 pistolets or burger buns, sliced horizontally, but not all the way through!
50 gr washed & spun dry baby spinach, big stalks removed
a good quality mango chutney/ We bought it in The Delhaize
** To make the burgers:
125 gr of white mushrooms, cleaned & cut into smaller pieces
100 gr of roasted mixed nuts/ My husband bought them like that in the shop, chopped up finely.
1 small white onion, peeled & finely cut up
60 gr fresh breadcrumbs
2 tablespoons fresh basil leaves, cleaned, torn up finely
2 tablespoons fresh chives, finely cut up
1 egg, beaten loose with a fork
fine cracks of black pepper
Maldon sea salt flakes
a fruity extra virgin olive oil
1. Take a pan & pour drizzles of that fruity olive oil in it. Heat up on high & add the cut up mushrooms & the onion pieces. Fry until browned. Add some pepper & sea salt flakes & stir. Spoon this mixture in a bowl. Ad the fresh breadcrumbs & the chopped up nuts. Mix well. Add the beaten egg & the chopped up herbs. Taste. Adjust the seasoning with black pepper & sea salt, if you need to. If the mix is too dry, add a bit of water if you need to. These burgers aren’t spicy at all but they are divine in real flavours & the extra heat is added when you put some mango chutney on your fried burger.
2. Now, with wet hands, shape 4 burgers out of them. Place them on a clean plate & place some cling film over the top & place in the fridge to firm up a bit. Half an hour to an hour is ideal. Wash your hands.
3. When you are nearly going to eat dinner, heat up a non-stick frying pan on high heat. Pour 2 or 3 tablespoons of that fruity evoo in the pan. When heated, add your 4 burgers & fry them on both sides 3 to 4 minutes or until cooked through & browned on both sides. Adjust the heat if you need to. At the same time, heat up a griddle pan on high heat. When hot, place your nearly cut up bun halves, with the cut side down on your griddle. Grill until crisp on both insides. Take off the fire. Keep the burgers warm.
4. Now, plate up. Take your toasted burger bun & place some baby spinach leaves on that. Top with a tasty mushroom & nut burger & spoon 1 or 2 tablespoons of that mango chutney over the top & close your bun. Enjoy these burgers, twice! 🙂 Happy Eating! 😉
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Sophies Foodie Files
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