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Category: |
Category: |
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Mushroom Patty |
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Ingredients: |
Ingredients: 1 1/2 cup garbanzo bean flour
10 white and/or baby portabella mushrooms
1 each red, yellow, orange and green bell pepper
1 medium l red onion
2-3 medium basil leaves
2 tbs oil
onion powder
oregano
salt
thyme
cayanne pepper (optional)
1/4 c sea moss gel
If you want to spice things up you can add jalapeno peppers or sweeten it up with 2-3 sweet peppers.
Make this burger your own by adding you favorite seasonings.
If you want breakfast patties just add 1 tsp fennel seeds, 2 tbs sage
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Directions: |
Directions:Wash 10 mushrooms.
Cut the mushrooms in half and place in the food processor
Pulse or use low speed (do not process too long. You do not want a mushy mix.
Place mushroom mix in a large bowl.
Clean the food processor
Coarsely chop the onions and peppers
Place the basil leaves, peppers and onions into the food processor (in that order)
Pulse or low speed (do not process too long or the mixture will turn to liquid)
Add the onion mixture into the bowl with the mushrooms
Add dry seasonings to the mixture
Mix well
Add sea moss gel, 1 tbs oil, 1 cup flour
Mix well using your hands
Add 1/2 c flour
Mix well using your hands
Mixture should be sticky but firm. Add more flour if you think the mixture is too mushy
You can cook the patties three different ways - stove top, grill or oven
Stove Top - Medium Heat
Heat large cast iron skillet using 1 tbs oil
Place formed mixture onto hot skillet
After 4 minutes or until brown flip the patty
Repeat this step on the other side.
Repeat both steps twice
Adjust the heat as needed
Take your patty out of the skillet and let cool.
Your patty will form as it cools off. If you still have a mushy patty add more flour to the mixture. The patty is better the next day. It should be a nice firm patty.
Oven - 350º
Spread 1 tbs oil on the cast iron griddle
Place the griddle in the oven
Place formed mixture on the hot griddle (you should hear it sizzle)
Put the griddle back into the oven
Cook for 10 minutes
Flip the patties
Cook for another 10 minutes
Take the patties out of the oven
Let cook
Enjoy
Grill -
Follow the steps for the oven
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Bun |
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Ingredients: |
Ingredients: Gluten Free
1/2 c Garbanzo bean flour
1/2 c teff flour
desired seasonings (onion powder, salt, basil, thyme, etc)
1 tbs sea moss gel
Perrier water (acts as a rising agent)
Other
1/2 c spelt flour
1/2 c rye flour
desired seasonings
1 tbs sea moss gel
Perrier water
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Directions: |
Directions:Place flour in bowl with dry seasonings.
Mix well.
Add sea moss gel
Add Perrier water in 1/4 cup increments
The mixture should be thicker than pancake batter.
Stove Top - Medium Heat
Heat 1 tsp oil in large cast iron skillet
Get skillet hot
Using a measuring cut pour some batter onto the skillet. Do not spread the mixture you want it to resemble a bun. Depending on how large the skillet is you might be able to get four buns in the skillet.
Cook 3-4 minutes or until brown
Flip
Repeat steps twice
Let cool and enjoy
Oven - 350 - top shelf
Heat 1 tsp oil on cast iron griddle (spread oil over entire griddle)
Using a measuring cup pour batter onto the griddle. Do not spread the mixture you want it to resemble a bun. You should be able to make 8 buns on the griddle.
Cook for 10 minutes or until golden brown.
You do not need to flip your buns in the oven.
Let cool and enjoy
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Number Of
Servings: |
Number Of
Servings:8 medium sized patties or 16 small patties |
Preparation
Time: |
Preparation
Time:30 minutes |
This recipe for Mushroom Patty with Bread is from