Ingredients with Measurements:
- 1 cup of mycoprotein (such as Quorn)
- 1/2 cup of cooked brown rice
- 1/2 cup of finely chopped mushrooms
- 1/4 cup of finely chopped onion
- 1/4 cup of breadcrumbs
- 1 tablespoon of soy sauce
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 1 tablespoon of olive oil
Special equipment needed:
- Food processor
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a food processor, pulse the mycoprotein until it resembles ground meat. Transfer to a mixing bowl.
2. Add the cooked brown rice, finely chopped mushrooms, finely chopped onion, breadcrumbs, soy sauce, smoked paprika, salt, and pepper to the mixing bowl. Mix well.
3. Form the mixture into 4-6 patties, depending on the desired size.
4. Heat the olive oil in a non-stick skillet over medium heat.
5. Add the patties to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
6. Serve the mycoprotein veggie burgers on buns with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 patties
Nutritional information:
Per serving (1 patty):
- Calories: 120
- Fat: 4g
- Carbohydrates: 15g
- Protein: 8g
Substitutions for ingredients:
- Any type of cooked grain can be used instead of brown rice.
- Any type of finely chopped vegetables can be used instead of mushrooms and onions.
- Tamari can be used instead of soy sauce for a gluten-free option.
Variations:
- Add different spices and herbs to the mixture, such as cumin, oregano, or thyme.
- Add grated cheese to the mixture for a cheesy flavor.
- Make mini patties and serve as appetizers.
Tips and tricks:
- Make sure to pulse the mycoprotein in the food processor until it resembles ground meat for the best texture.
- Use a non-stick skillet to prevent the patties from sticking.
- Serve the burgers with a variety of toppings, such as lettuce, tomato, avocado, and pickles.
Storage instructions:
The mycoprotein veggie burgers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the burgers, place them in a non-stick skillet over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the mycoprotein veggie burgers on buns with a side of sweet potato fries and a salad.
Garnishes:
Garnish the burgers with sliced avocado, tomato, and pickles.
Pairings:
Pair the mycoprotein veggie burgers with a cold beer or a glass of red wine.
Suggested side dishes:
Sweet potato fries, roasted vegetables, or a side salad.
Troubleshooting advice:
If the mixture is too wet, add more breadcrumbs. If the mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
Make sure to cook the burgers until they are cooked through and reach an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mycoprotein is a type of protein made from a type of fungus called Fusarium venenatum. It was first developed in the 1960s as a potential solution to the world's growing demand for protein.
Flavor profiles:
The mycoprotein veggie burgers have a savory and slightly smoky flavor.
Serving suggestions:
Serve the mycoprotein veggie burgers on buns with your favorite toppings and a side of sweet potato fries.
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