A recipe without animal proteins, vegan and with few carbohydrates for a really tasty and healthy burger, an alternative to the "normal" meat burger.
Ingredients for 6 burgers:
- 1 tablespoon of olive oil
- 25g of finely chopped onion
- 2 minced garlic cloves
- 50g of finely chopped celery
- 225g mushrooms, cleaned and finely chopped (any you want, I usually use button mushrooms)
- 225g cauliflower rice
- 1 teaspoon of tamari
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin 1/2 teaspoon garlic powder
- 115g grated vegan cheese (the recipe I posted yesterday)
- 1 teaspoon of chia seeds
- 40g of flax flour
Preparation:
- In a non-stick pan, heat the oil over medium heat then add the chopped onion, garlic and celery and cook until softened (especially the celery). Add the mushrooms and cauliflower rice. Cook for about 10-12 minutes so that the vegetables lose most of their water (otherwise the burger will be very soft)) and then remove from the heat.
- Preheat the oven to 200°
- In a bowl mix the warm vegetable mix with the Tamara, parsley, paprika, cumin and garlic powder. When they are well mixed add the grated cheese. Mix well before adding the flax flour and chia seeds to the mixture which must be very homogeneous.
- Prepare a pan with the baking paper and as soon as the mixture has cooled enough to handle it, divide it into 6 balls and arrange them on the baking paper, giving them the shape of a burger (before handling the mixture, it is advisable to grease your hands a little so that it doesn't all stick to your fingers). If it really seems too loose to you, add another spoonful of flax flour.
- Cook the burgers for about 30 minutes, turning them halfway through the cooking time and continuing to cook until the surface is well cooked and a crust has formed. Let them cool 5 minutes before serving them with your favorite sauce.
The burgers can be kept in the refrigerator for a maximum of 3 days (in airtight containers) or they can be frozen and kept in the freezer for about 2 months. To defrost them you can put them in a hot oven for about ten minutes at 190°
Each burger:
161Kcal | 8g Carbs (4g Fiber and 4g Sugars) | 8g Protein | 11g Fat
