Mushroom burgers that almost taste like juicy beef burgers? Sign us up! These burgers are not only juicy and delicious, they are easy to make and fun to share with friends and family!
Have you ever used Five Spice Powder? It’s a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. What a power packed mix! For starters, the fennel seeds contain strong antioxidant properties that are known to reduce inflammation and effectively remove harmful free radicals in the body, thus protecting from cancers, aging, infections and degenerative neurological diseases. Cinnamon contains strong antibacterial properties and is very good to keep blood sugars under control for diabetics. Finally, star anise can ramp up your immune function and fight viral infections such as the cold even with small amounts of this spice.
Mmmm Mushroom Burgers
2 Cups Finely Chopped Fresh Mushrooms
1 Large Egg + 2 Whites
½ Cup Rice Cracker Crumbs
½ Cup Shredded Cheddar Cheese
¼ Cup Minced Red Onion
¼ Cup Brown Rice Flour
½ Tsp Five Spice Powder
½ Tsp Sea Salt
½ Tsp Black Pepper
1 TB Olive Oil
6 Hamburger Buns
1 Recipe *Asian Slaw
Step One Mix the mushrooms through the pepper together in a large bowl. Shape into six thin patties – they will be VERY moist.
Step Two Place into the fridge to “set up” for an hour. Cook in 400F oven for 10 minutes, without flipping. Serve on the buns with the *Asian slaw.
*Asian Slaw
6 Cups Shredded Napa Cabbage
2 Cups Shredded Carrots
1 Small Jalapeno, seeded and ribbed, minced
2 Green Onions, thinly sliced
2 TB Sesame Seeds
2 TB Olive Oil Mayo
2 TB Extra Virgin Olive Oil
1 TB Mirin**
1 TB Rice Vinegar
1 TB Braggs Liquid Aminos
Juice of 1 Lemon
Sea Salt and Black Pepper
Toss the cabbage through the sesame seeds together in a large bowl. In another bowl, whisk the mayo, oil, mirin, Vinegar, Braggs and juice. Add it to the cabbage and toss. Season to taste with salt and pepper.