Mushroom Bulgur Burgers

Homemade Mushroom Burger is probably my favorite! I love mushrooms! I used bulgur in this recipe which makes the burgers really fluffy and light. I love mushroom chunks in my burger and this is the reason I chop the mushrooms and not use a food processor. If you like your burger finer in texture, then chop everything in the food processor.

As you can see in the photo, I served the burger on a slice of roasted butternut squash, it is so good and more nutritious than a bun… The sweetness of the butternut squash and the saltiness of the mushroom burgers create the perfect combination of flavor in your mouth. Its also so beautiful to serve.

I like to top mine with avocado and drizzle with Tahini sauce.

Try for yourself and enjoy!

Ingredients: (about 13 medium size patties)

1 tablespoon olive oil

1 onion, chopped

3 cloves of garlic, minced

1 box of white mushrooms 24oz /679gr, chopped

1 teaspoon dried thyme

1 teaspoon old bay seasoning

1 tablespoon dried parsley

2 tablespoons flaxseed meal mixed with 5 tablespoons water, aka flax eggs

2 cups soaked bulgur- 1 cup dried bulgur with 1 cup boiling water

1 cup panko breadcrumbs

1 tablespoon nutritional yeast

+Salt

+Pepper

Directions:

Heat oven to 375F

In a nonstick pan add olive oil, onions, salt, and pepper, then add the minced garlic, sauté for a couple of minutes and add the mushrooms, dried thyme, old bay and dried parsley.

Sauté until most of the liquids have evaporated.

In a separate bowl add the cooked bulgur, breadcrumbs, nutritional yeast, flaxseed meal, and the mushrooms mixture. Mix it all together.

Take a baking sheet and line with a parchment paper.

Use an ice cream scoop to create evenly sized burgers. Press slightly on the patties with a spatula to shape the burgers, Spray the top with olive oil and bake in the oven for about 20 minutes, until golden brown.