Cooking: 30 min
3 big Portobello mushrooms or 250 g Paris mushrooms, chopped into large cubes
100 g chopped carrots
100 g chopped celery stems
100 g chopped onion
2 cloves of garlic finely chopped
2 cm of grated ginger
2 tbsp grounded flax seeds
300g of soaked and roughly grounded chickpeas, ( 100 g dry )
30 g miso Massawippi
10 g of nutritional yeast
15 g Dijon mustard
30 ml canola oil
30 g bread crumbs or oatmeal
In a large skillet, fry mushrooms with onion, carrots, celery, garlic, and ginger.
Keep stirring until all liquid evaporates.
Transfer mix in blender and crumble.
Transfer mix into a bowl, add all the other ingredients and mix well.
Preheat the oven to 350°C.
Form 8 patties and place on a baking tray lined with baking paper drizzled with oil.
Drizzle some oil on top of patties.
Cook for 18 minutes then flip over and cook for another 7 minutes.
Cool down, heat oil in a skillet and fry cakes golden brown.
Garnish your buns, add a patties, and enjoy your burgers!