Portobello Mushroom Burgers.

This recipe is from Kimberly Snyder’s book which I am a big fan of.

The main ingredient in the recipe is Portobello mushroom which has a lot of health benefits.

Nutrition for Portobello Mushroom
One cup of grilled portobello slices contains:
Calories: 42 kcal
Fat: 0.9 g
Carbohydrates: 5.9g
Protein: 5 g
Fiber: 2.7 g
Glycemic Index (GI): Low (below 55)
In addition to being low in fat and high in fiber, portobello mushrooms pack a serious nutritional punch. For example, they are an excellent source of selenium (very important mineral for optimal antioxidant activity), many of the B vitamins, and potassium. In addition, their polysaccharide and beta-glucan components exhibit anti-cancer properties.
When buying portobello mushrooms, look for smooth firm caps without wet slimy patches. Store them in the refrigerator inside a loosely closed paper bag or wrap them inside a damp cloth.

So this is the meatless alternative for the regular burger which is healthy and delicious.

Portobello Mushroom Burgers.

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Ingredients:

4 portobello mushroom caps or 8 ounces of diced portobello
1/2 cup chopped parsley
1 tbsp. Vegetable Broth
1 clove minced garlic
3/4 cup finely chopped white onion
1/2 cup finely chopped celery
2 1/2 tbsp. organic ketchup
1/2 tbsp. thyme
1 tsp oregano
1/2 tsp sage
1 tbsp low sodium tamari (similar to soy sauce)
1 tsp sea salt
2 cups gluten free bread crumbs (I used
Mary’s Gone Crackers Just The Crumbs Bread Crumbs Gluten Free Original — 16 oz

brand)

Put Mushrooms and Parsley into a food processor and mix until completely blended. Then remove and place in a large mixing bowl. Heat vegetable broth in a large skillet on medium heat. Add onions and sauté for about 3 minutes, add garlic and sauté another 2-3 minutes until onions are almost translucent and then finally add celery for an additional 3 minutes. Add onion mixture to the mushroom mixture. Stir in the remaining ingredients, cover and place in the fridge for at least 45 minutes. Pre-heat oven to 350. Remove the burgers from the fridge, form into patties (wet your hands a little to prevent sticking) and place on baking sheet lined with parchment paper. Bake the burgers for about 20 minutes.

Serve with a salad, on the bun, on romaine lettuce hearts etc.

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Veggie Burger.

I have been looking for some new veggie burger recipe for a while. I needed something simple, delicious and unique at the same time. So I found the amazing blog with amazing recipes, and there was the perfect veggie burger recipe for me. I kept thinking about it for a week and finally after getting all the ingredients I made it today.

There are some little changes in my recipe, but you can always check the original one.

I usually make bread by myself, but I wasn’t ready to make burger buns, so I got the healthiest version of burger buns at the grocery store:

http://www.foodforlife.com/product/buns/ezekiel-49-sesame-sprouted-grain-burger-buns

They have very few ingredients and taste delicious.

For the topping you can use any kind of sauce( mayo, ketchup), I personally made the cashew sauce and it was amazing; different kinds of veggies and greens.

Veggie Burger.

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Ingredients

Burger:

2 cups cauliflower florets ( steamed)
2 cups cooked chickpeas
1 clove of garlic, peeled
1 tbsp Old Bay seasoning
1 tbsp olive oil
squeeze of lemon juice
1/4 cup chickpea flour or oat flour
1/3 cup chopped scallions

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Add all the ingredients except the flour to the food processor and pulse the mixture until thoroughly mixed. Stir in the flour until your mix is fully combined and the flour is absorbed. Divide the mixture into 6 equal parts and form patties with your hands. Let them set up in the freezer for 1 hour.

Preheat oven to 350°, transfer the patties to the baking sheet and bake them in the oven for 40 min., gently flipping over after the first 20 minutes.

Lemon Cashew Sauce.

1/2 cup raw cashews, soaked for at least 4 hours
1 tbsp lemon juice
1tsp of apple cider vinegar
1 tsp dijon mustard
2 tbsp-1/3 cup filtered water
salt to taste

Mix all the ingredients in the blender on high until well combined and smooth mayo consistency.

Toast the buns and put your veggie burger together using veggie patties, cashew sauce and different kinds of vegetables.

Enjoy!!!!

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