United Kingdom of Great Britain and Northern Ireland

Paris mushrooms or other of your choice

Brazil nuts

1/3 cup whole wheat or oat flour

1/3 cup of sesame seeds

1/2 grated onion

Chopped green parsley

Salt and Black Pepper

olive oil

vegan mushroom burger

Triture as castanhas no processador e transfira-as para uma tigela;

Triture the chestnuts in the processor and transfer them to a bowl;

Coloque agora os cogumelos e pulse até triturar (para ficar parecido com uma carne moída);

Now add the mushrooms and pulse until crushed (to look like ground beef);

Refogue os cogumelos com azeite e a cebola. Ao final, acrescente o cheiro verde, sal e pimenta do reino e misture;

Sauté the mushrooms with olive oil and onion. At the end, add the green smell, salt and kingdom pepper and mix;

Quando esfriar, acrescente as castanhas trituradas, a farinha e o gergelim e misture com as mãos. Divida em quatro porções e molde os hamburguers (eu gosto de usar um aro de metal, para ficarem com formato bem bonitinho);

When cool, add the crushed chestnuts, flour and sesame and mix with your hands. Divide into four portions and shape the hamburgers (I like to use a metal ring, so they have a very cute shape);

Coloque na geladeira e deixe por no mínimo 1 hora antes de utilizar (mas se quiser, pode preparar de manhã e usar a noite, sem problemas);

Put it in the fridge and leave it for at least 1 hour before using it (but if you want, you can prepare it in the morning and use it at night, no problem);

Grelhe os hamburguers em uma frigideira antiaderente (coloque um fiozinho de azeite) por 5 minutos de cada lado (ou até dourar bem por fora).

Grill the burgers in a non-stick frying pan (add a little olive oil) for 5 minutes on each side (or until golden on the outside).

vegan mushroom burger

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