MUSHROOM ‘MEAT’ BURGERS WITH THE LOT | easy & faux-meat free

As promised, I'm keeping up the plant-based wholefood recipes while we are all in lockdown. I've found it to be an amazing opportunity to get more creative with what we have on hand to avoid going to the store. For those of us that love to follow a recipe exactly, it's a great time to explore some swaps too! 

If you have these ingredients on hand and feel like whipping them up, please share a pic with me on social media and tag @natural_harry so I can see how you went! 

Sending lots of good vibes your way. Enjoy these delicious high protein, wholefood versions of burger patties and I will be in touch with another creation soon.... 

Much love

x Harry

Makes: 6 large burger patties
Prep time: 5 minutes 
Cook time: 30 minutes 
Tip: Put some potato or sweet potato wedges in at the same time! You will not regret it! :)

BURGERS
1/2 a brown onion (approx 80g), peeled and sliced 
300g mushrooms, roughly chopped
1 cup unsalted walnuts
1/2 cup uncooked quinoa, rinsed well
1 tablespoon chia seeds 
2 teaspoons natural vegetable stock powder 
Herbs and spices of choice (I like a small handful of fresh parsley) 

SERVING SUGGESTIONS
- In a bun with relish, pickles, avocado, crunchy lettuce and tomato.
- In a bun with the lot and a side of sweet potato wedges.
- Stacked high with hummus, sauerkraut, leafy greens and cashew parmesan.

Preheat oven to 180 degrees celsius fan-forced. 

Combine all of the ingredients in a high speed food processor.

 Pulse until the mix is well combined, almost like a cake batter consistency. 

Line a baking tray with baking paper. Divide mixture into 6 portions and shape into patties using your hands. Spread out evenly on the tray and press each down lightly. 

Place in the oven for 30 minutes to bake. 

Serve however you like to enjoy your burgers - in a bun with a side of sweet potato fries or perhaps stacked high with hummus, pickles and cashew cheese.