Chestnut & mushroom burgers {vegan, gluten free}

Something I’ve struggled with while transitioning to a more plant-based diet is what to serve with potatoes… you know, what used to be sausages or fish or chicken breasts with mini roasties and green beans now becomes…?  Stews and things like that I find much easier to substitute the meat out of, but for this kind of meal I’ve been struggling.  I tried to find some ready made ones I could eat but as most of them were soya based they were off the menu, and all of the others I checked had mostly lovely ingredients, but many were still on my intolerance list…

So enter (bababahhh!) chestnut and mushroom burgers!  I’ve made these about five times now, tweaking the recipe each time, so I’m pretty pleased with these babies.

My family loves them except for my 4 year old who wouldn’t even try them the first four times I made them!  He didn’t like real burgers either so maybe it’s the shape… But those of us who ate them all enjoyed them and came back for more 🙂  Though I must admit that my daughters have no idea that they ate mushrooms… I’ll tell them one day!

Print Recipe

Chestnut & mushroom burgers {vegan, gluten free}

Course

Main Dishes

Cuisine

Healthy, Vegan

Servings

burgers

Ingredients

• 1/2 tbsp odourless/mild coconut oil
• 1 large onion (or 2 small) approx 170 grams, diced
• 250 grams chestnut mushrooms sliced
• 3 cloves garlic crushed
• 300 grams cooked chestnuts
• 1/2 tsp salt
• 1 tbsp tomato puree
• 1/2 tsp ground turmeric
• 1 tsp herbs or spices of your choice I like parsley or mixed herbs
• 3 tbsp milled flax seeds
• freshly ground black pepper

Course Main Dishes Cuisine Healthy, Vegan Servings burgers Ingredients 1/2 tbsp odourless/mild coconut oil 1 large onion (or 2 small) approx 170 grams, diced 250 grams chestnut mushrooms sliced 3 cloves garlic crushed 300 grams cooked chestnuts 1/2 tsp salt 1 tbsp tomato puree 1/2 tsp ground turmeric 1 tsp herbs or spices of your choice I like parsley or mixed herbs 3 tbsp milled flax seeds freshly ground black pepper

Instructions

1. Line a baking tray with baking paper and preheat your oven to 180 degrees celcius (fan).
2. Melt the coconut oil in a large frying pan and fry the onions for about 2 minutes.
3. Add the mushrooms and fry for a further 3 minutes, then add the crushed garlic and cook for another 2 minutes.
4. Meanwhile place all of the rest of the ingredients into your food processor. Once the veges have finished frying then add them also and blend until everything is in small pieces but still has texture.
5. Take small handfuls of the mixture, shape into burger patties and place on the prepared baking tray. As mushrooms release liquid as they cook this recipe uses that to help bind the burgers... so it varies depending on the heat they were fried at and the mushrooms themselves! If you find the mixture a little too dry then try adding a little more tomato puree or a splash of water.
6. Continue making the patties until all of the mixture is used up (it makes about 12 depending on how big you like them.

   
7. Place into your oven and cook for about 10 minutes. Take them out of the oven, gently flip them and put them back in for another 10 minutes. As all of the ingredients are already cooked this is just to firm the burgers up - you could cook them longer if you like them with a more crispy outside, or less if you prefer them softer!