Best Plant Based Mushroom and Walnut Keto Burger
How to Make It
Step 1
Preheat your oven to 180C/350 F and line a baking sheet with parchment paper. Place the mushrooms, onion, and garlic in a food processor. Pulse for 20-30 seconds until fine.
Step 2
Pour the oil into a non-stick pan and place it over medium-high heat. Add the blended mushroom mixture to the pan and cook for 3-5 minutes. Stir constantly to prevent the garlic from burning.
Step 3
Transfer the cooked mushroom mixture to a bowl. Add the walnuts to a food processor and pulse until fine. Add the avocado to the food processor and pulse until a paste forms.
Step 4
Transfer the paste to the bowl. Add the tomato paste, soy sauce, mustard, water, psyllium husk, and salt. Mix everything with a fork until incorporated.
Step 5
Divide the burger mixture into 4 balls and place them on the baking sheet. Then flatten them out to form a patty of your desired thickness. Place the baking sheet in the oven.
Step 6
Bake for 30 minutes, flipping halfway through. The burger patties should be done when crispy on the outside and soft in the middle. Take the baking sheet out of the oven and let them cool slightly.
Step 7
Wrap them in lettuce leaves or Keto-friendly buns. Add your desired toppings and condiments. Serve immediately.
Ingredients
- Mushrooms, raw – 300 g
- Onion – 0.25 small
- Garlic – 1 clove
- Extra virgin olive oil – 2 tbsp
- Walnuts – 0.75 cup, halves
- Tomato paste – 1 tbsp
- Tamari sauce – 1 tbsp
- Mustard – 1 tbsp
- Avocado – 0.5 each
- Water – 2 tbsp
- Psyllium Husk Powder – 1 tbsp
- Salt – 0.5 tsp