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
- 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.
- Dice the onion finely. Wash and dry portobello mushrooms. Shred the mushrooms through large holes of a cheese grater.
- Add millet, shredded mushrooms, diced onion, egg, olive oil, oat flour, soy sauce, spices, salt and reishi powder to a bowl.
- Use your hands to mix the ingredients, knead until everything sticks together.
- Preheat oven to 200C. Line a baking tray with parchment paper. Form 6 round patties and place them on the baking tray.
- Bake for 20 minutes, flip to the other side and bake for another 5 minutes.
