Ingredients
½ cup oyster mushrooms, chopped.
½ cup of portobello mushrooms, chopped
1 can of chickpeas, rinsed
½ red onion, diced
1 tsp sea salt
1 tbs chickpea flour
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
½ tsp crushed red pepper
1 tbs minced garlic
Directions
Step 1
Sauté red onion in avocado oil until translucent then add minced garlic and mushrooms to the skillet. Then add all seasonings and give it a good mix. Cook for 7 to 10 mins on medium heat. Add to a mixing bowl and use paper towel to blot out some of the oil/moisture from the mushrooms
½ cup oyster mushrooms, chopped.
½ cup of portobello mushrooms, chopped
½ red onion, diced
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
½ tsp crushed red pepper
1 tbs minced garlic
Step 2
In another bowl add your rinsed chickpeas and mash them up with a fork. Add 1 tbs of flour, mix then add the mashed chickpeas to the bowl with the mushrooms. Use your hands to mix and form the mixture into 3-4 burger patties.
1 can of chickpeas, rinsed
Step 3
Fry patties in about a half an inch of avocado oil for 3 to 5 mins on each side. Toast your vegan hamburger bun, add vegan mayo, red onions, lettuce and sliced tomatoes.
