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Foodie - Delish Mushroom Burgers

Foodie - Delish Mushroom Burgers

Author: Kasia Yoko
Date: 2017-09-14

Yummy mushroom burgers

This recipe is for my father, who is currently on day 35 of being a strict vegetarian. After years of trying to get me to return to my carnivore diet and shaking his head with his gentle disapproval, I am happy to announce that my daddy is now a strict vegetarian, if not by his own accord, then at least by his circumstance.

My father is battling prostate cancer and has read up somewhere that a vegetarian diet is the best thing for this infliction, plus a daily concoction of beetroot, carrot, celery, radish and potato juice, which he dutifully makes every morning.

My mother who has been very patient with me in the past and finally accepted my vegetarianism, is not handing my father’s new dietary requirements, so I step in with a few additional extras to make my father’s vegetarian experience as pleasant as possible.

One of the most challenging aspects in the first few months of the switch from carnivore to herbivore is that you are looking for that meaty texture in your normally bland veggies.

So this week I am making porcini mushroom burgers. I am using porcinis from Kokstad, which I buy at great expense from Seashells in Pinetown. Normal mushrooms are also ok but Porcinis are the business.

You will need:

500 gr of mushrooms chopped

6 medium potatoes cooked and mashed

2 medium onions chopped finely

2 cloves of garlic

1 cup of fresh chives chopped

1 cup of fresh parsley

4 TBS of butter

1 cup breadcrumbs

1 cup sesame seeds

Vegetable oil for shallow frying

Direction:

Fry the mushroom together with the onion and garlic in the butter until golden brown and aromatic. Make sure that all the moisture has evaporated out of the mushrooms and they are dry. Add the mash potatoes and the fresh herbs. Season with salt and pepper. Roll in the mixture of breadcrumbs and sesame seeds and shallow fry. Serve on a soft bun with side salad and all your favourite toppings.