Serves 6
Ingredients (organic is best)
-1 pound cremini or white button mushrooms*
-2 teaspoons sea salt
-1 tablespoon apple cider vinegar
-3 cups rolled or quick oats
-2 teaspoons black pepper
-2 to 3 tablespoons extra-virgin olive oil, divided (NOT RECOMMENDED)
-6 sprouted whole-grain hamburger buns or 6 large lettuce leaves
-Mustard, Lemony Almond Hummus (page 191 in Beat Cancer Kitchen), pickles, red onions, sliced tomato, lettuce, and avocado for garnish
Directions
1. Pulse the mushrooms in the work bowl of your food processor until they are finely chopped but not blended. Work in batches as needed.
2. Combine the chopped mushrooms and salt in a large mixing bowl. Allow the mixture to rest for 5 minutes. You’ll notice that water is being pulled from the mushrooms; do not discard the water!
3. Add the vinegar, oats, and pepper. Using your hands, knead the mushrooms and oats together until well incorporated. The mix will seem a little dry at first.
4. Cover with plastic wrap and refrigerate for 20 minutes. Use this time to slice your pickles, onions, tomatoes, etc., and tidy up the kitchen.
5. Knead the mixture once more. This time, it should resemble ground beef – seriously!
6. Divide the mixture into 6 equal balls and press each ball into a 4-inch patty on a sheet of parchment or wax paper. Make sure your patties have smooth, rounded edges. This makes them less likely to fall apart as they cook.
7. Place 1.5 tablespoons of olive oil in a large cast-iron skillet or frying pan set over medium heat. Pan-fry the burgers 3 at a time for about 4 minutes per side. Add the remaining oil before cooking the second batch.
8. Serve hot on a toasted whole-grain bun or over lettuce, topped with your favorite burger fixings. Mine are lettuce, tomato, pickles, onions, and lots of mustard.
Enjoy!
This recipe is from BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes.