Lancewood
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Vegetarian Mushroom Burger
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Lancewood Vegetarian Mushroom Burger

Ingredients

Vegetable patties:

15 ml ground flaxseed
10 ml lemon juice
5 ml cumin
salt & freshly ground black pepper  to taste
1 egg(s) , beaten
7 mushrooms
400 g canned Black Beans , drained
15 ml soy
60 ml bread crumbs  or panko crumbs
oil  for frying

To assemble:

4 burger buns
4 lettuce leaves
4 slices of tomato
2 purple cabbage leaves , chopped
1 avocado(s) , sliced
250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce

Method

Vegetable patties:
Place the flaxseed, lemon juice, cumin, salt and pepper, egg, mushrooms, 280 g black beans and soy in a blender and blend until smooth.

Stir in the remaining black beans and bread crumbs.

Place a pan over medium heat and add a little oil.

Use an ice cream spoon to spoon 30 ml patty mix per patty into the pan and allow to cook for a few minutes before gently flipping over.

Press down onto the patty to create a flat patty. Cook each side until golden brown.

To assemble:
Place a lettuce leaf on top of the bottom burger bun.

Add the patty, purple cabbage, tomato and avocado.

Heat mushroom sauce in the microwave then drizzle desired amount over the burger and enjoy.

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