Mushroom and pine burger

Mushroom and pine burger
Portions 4
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prep time
40 min
cooking time
15 min
total time
55 min
prep time
40 min
cooking time
15 min
total time
55 min
  • 4 tablespoons light olive oil
  • 1 finely chopped onion
  • 1 cups garlic clove
  • 375 g mushrooms, in thick slices
  • 1 egg
  • 1 Cup of bread crumbs
  • 1/3 Cup toasted pine nuts
  • 3 teaspoons fresh thyme, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 red pepper, cut into strips, along
  • 1 Cup of grated carrot
  • 2 onions in slices
  • 1/4 teaspoon tabasco
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 4 white bread, lettuce rolls, cut into strips
  • 50 g of Parmesan cheese
  1. In a large skillet with 2 tablespoons oil, saute the onion and garlic chopped ones 10 minutes until tender. Add sliced mushrooms and allow them to fire high has liquid has evaporated. Remove from the fire and let it cool down.
  2. Use the electric-grinder to a puree with mushrooms mixture, the egg and bread crumbs.
  3. Add the pine nuts, thyme, pepper and salt. Refrigerate a few hours until the resulting dough is firm; then mold it with wet hands to form the 4 burgers.
  4. In a pan with the rest of the oil, cold portions over medium heat 3 minutes per side, until they are golden; remove them from heat and keep warm. Sauté the bell pepper 3 minutes or until tender.
  5. In a bowl, work the carrot, spring onions, the tabasco, mayonnaise and sour cream until a creamy mixture.
  6. Cut the rolls in half and toast the inside of them. Divide the bases between 4 individual plates and spread with a layer of the mixture of carrot. Divide lettuce strips over and, then, Add Hamburger. On top of this, place pepper strips and large shavings of Parmesan cheese. Complete the set with the other half of the roll.
Recipes easy to https://recetasdecocinafaciles.NET /

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