Prep Time: 10 mins | Total time: 30 mins
Course: Main | Servings: 6
Difficulty level: Easy
Ingredients:
For the burger patty
- 30 grams dried shiitake mushrooms, rehydrated overnight
- 2 tbsp cooking oil of your choice (if using an air fryer to cook the patties; 4 tbsp if using a skillet)
- 1 medium onion, diced
- 1 clove garlic, minced
- 200 grams chickpeas, cooked and drained (reserve the cooking water for the aioli)
- 2 tbsp ground flaxseeds
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tablespoon balsamic vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- Salt, to taste
For the Aioli
- 1 tbsp shiitake mushroom powder
- 2 tbsp hot water
- 1 clove garlic
- 1/4 cup cooking water from the chickpeas
- 2 tbsp lemon juice
- Salt, to taste
- 3/4 cup olive oil
To serve
- 6 burger buns
- Green lettuce leaves
- 1 large tomato, sliced
- 1 onion, thinly sliced
- Gherkins, longitudinally halved
- Cheese slice (optional)
Instructions:
For the burger patty
- To make the burger patties, drain the rehydrated mushrooms (reserve the drained liquid for a delicious addition to a soup, broth or even to cook rice). Discard the mushroom stems, and roughly chop the mushroom caps.
- In a saute pan, add 1 tablespoon of the oil on medium heat. Once hot, add the diced onion and garlic. Cook for 4 - 6 minutes, until lightly golden brown.
- Transfer to the bowl of a food processor, along with the mushrooms, chickpeas, and remaining ingredients for the burger patty. Pulse-blend until you get a thick but granular paste - avoid over-blending into a smooth paste. Taste paste and adjust seasoning as required.
- Divide the mixture into 6 equal parts, and with moistened hands shape each part into the shape of a burger patty.
- Cooking the patties in an air-fryer: Brush the patties with the remaining oil. ir fry at 200C for ~15 minutes, flipping halfway through, until lightly brown at the edges
- If cooking the patties using a skillet, heat skillet and add oil. Cook on medium heat for 2-3 minutes on either side, until golden brown.
For the Aioli
- Combine the shiitake mushroom powder with hot water, stirring thoroughly. Let stand for 10 minutes to rehydrate and thicken.
- Transfer the mushroom paste to a blender along with the garlic, chickpea water, lemon juice, and salt. Pulse to incorporate. Once combined, run the blender at medium speed while slowly drizzling in the oil, allowing it enough time to emulsify. The mixture should become light in colour, smooth, and thick enough to spread.
Assembling the burgers
- Lightly toast both halves of each burger bun on a skillet, on both sides
- Cover the bottom of each bun with a lettuce leaf and place a patty on top. Add cheese slice (if using), a generous dollop of the aioli, followed by tomatoes, red onion, and gherkins as desired.
- Top with the upper half bun. Eat right away.