At first glance, this 'burger' might look like any other healthier version of the classic American favorite. But look again. What seem to be whole wheat buns are actually large portobello mushrooms. This bread-less burger is not only deliciously crunchy and gluten-free, it's easy to make, raw and completely animal-free. All you need to do is process some vegetables, season with mustard and make a patty-like burger squeezing away the excess juice. Then sandwich it between the portobello mushrooms, which are usually similar in shape and size as hamburger buns.
1. Gather the ingredients
- 2 large portobello mushrooms
- 4 carrots
- 2 stalks of celery
- 1 lb. of rehydrated sun-dried tomatoes
- 2 stalks of scallions
- 1 small zucchini
- 1 tbsp of mustard
2. Clean the mushrooms
First rinse the mushrooms and scoop away the black gills. Set aside.
3. Chop chop
Chop up all the burger patty raw ingredients.
Place the chopped vegetables in a food processor until blended together finely. At this point you can add any seasonings you’d like. Garlic, cumin and paprika are some flavorful options.
5. Form the burger
Make a ball from the processed vegetables and squeeze all the juice out (there will be a lot of juice coming out, be ready for it).
6. Flatten the burger
Gently flatten the burger ball into a patty shape. The diameter should be similar to the mushrooms’ diameter.
7. Flatten the mushrooms
Cut away the mushrooms’ bottom to make them more flat and bun-like (the thickness will depend on how tall your mushrooms are).
Dress the burger with lettuce, tomatoes, avocado, vegenaise or whatever you like! And if you cannot fit the whole burger in your mouth, take the top bun off before munching away.
Photos © Ana Lisa Alperovich for Inhabitots