Vegan Walnut Mushroom Burger

Ingredients

• 70 g Walnuts
• 500 g mushrooms
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 30 g chickpea flour (2 tbsp)
• 150 g tender rolled oats
• 1 handful parsley
• Salt
• Pepper
• 1 handful lamb's lettuce (or arugula)
• 1 pear
• 1 Red Onion
• 1 tsp maple syrup
• 1 tomato
• 3 tbsp cashew butter
• nutmeg
• 1 tbsp Lemon Juice
• 4 vegan burger buns (e.g., with crunchy oat topping)

Instructions

1. 1.

   Finely chop the walnuts. Clean and finely chop the mushrooms. Peel and finely chop the shallots and garlic. Heat 1 tbsp olive oil in a pan and sauté the mushrooms, shallots, and garlic; remove from heat and mix in the walnuts.

2. 2.

   Mix chickpea flour with 4 tbsp water. Pulse rolled oats in a stand mixer until fine, wash parsley, dry shake, and chop. Combine everything with the mushroom mixture. Knead all components together. Add more chickpea flour if needed, season with salt and pepper. Shape into 4 burger patties. Heat 1 tbsp olive oil in a pan and brown the burgers on both sides.

3. 3.

   Wash and dry salad leaves; set aside. Wash, core, and slice the pear thinly. Peel the onion and cut into rings. Warm maple syrup in a pot and caramelize the pear slices and onion rings; set aside.

4. 4.

   Wash and slice the tomato. Whisk cashew butter with nutmeg and lemon juice, adding a little water if needed to reach desired consistency.

5. 5.

   Slice burger buns and briefly toast the inner surfaces in a hot pan without oil. Arrange all components on the bottom bun as preferred and place the top bun on top.