Vegan & Glutenfree Mushroom Burger

Mushroom and millet burgers
(makes 6 burgers)

  • ½ cup millet, uncooked
  • 1 cup water
  • 2 portobello mushrooms
  • 1 onion
  • 1 egg (sub flax egg)
  • 2 tbsp olive oil
  • 2 tbsp oat flour
  • 2 tbsp low sodium soy sauce
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • 1 tsp coriander (seed) powder
  • ⅓ tsp sea salt
  • 2 tsp reishi powder
  1. Rinse the millet and place it in a cooking pan together with 1 cup of water. Cover with the lid and let simmer until all the water is absorbed. Set aside and let cool to room temperature.
  2. Dice the onion finely. Wash and dry portobello mushrooms. Shred the mushrooms through large holes of a cheese grater.
  3. Add millet, shredded mushrooms, diced onion, egg, olive oil, oat flour, soy sauce, spices, salt and reishi powder to a bowl.
  4. Use your hands to mix the ingredients, knead until everything sticks together.
  5. Preheat oven to 200C. Line a baking tray with parchment paper. Form 6 round patties and place them on the baking tray.
  6. Bake for 20 minutes, flip to the other side and bake for another 5 minutes.

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