Description
A low FODMAP mushroom burger! A delicious vegetarian burger made with two kinds of mushrooms. Also gluten-free and lactose-free.
Ingredients
Scale
- 250 g canned mushrooms (2 1/2 cups) or 125 g canned mushrooms and 125 g oyster mushrooms
- 30 g (1/4 cup) walnuts
- 40 g (1/2 cup) low FODMAP bread crumbs
- 100 g (1 cup) grated cheese
- 1 egg
- 1 tbsp oatmeal
- Mayonnaise to taste
- Lettuce to taste
- 4 low FODMAP buns
Instructions
- Drain the mushrooms and rinse them well.
- Heat some oil in a pan. You can use low FODMAP garlic-infused olive oil for extra flavour. Fry the mushrooms for a few minutes until they start to brown slightly. Season with pepper and salt. Turn off the heat and leave them to cool.
- Put the mushrooms and the walnuts into a food processor and pulse until you have a crumbly mixture. Add the bread crumbs, half of the grated cheese and the egg. Pulse again until everything is mixed.
- You can now shape the mixture into burgers. The mixture might be a little too wet. If that is the case you can add 1 tbsp oatmeal or some extra bread crumbs. Form 4 burgers from the mixture.
- Heat some oil in a pan and fry the burgers for about 4 minutes until they have browned on both sides.
- Divide some lettuce over the buns. Put a mushroom burger on top of the lettuce. Spread some mayonnaise on top and sprinkle with the rest of the cheese.
- Great with a salad or some potatoes or fries on the side.
- Prep Time: 30 min
