Pulled mushroom burger.

Yummy burgers for a  meat free Monday, sautéed pulled oyster mushrooms, served on a bun with a lettuce slaw.  A burger for barbecue lovers that you can make on the stove and enjoy all year round.

A wonderful take on comfort food.  This take on a pulled classic burger, with shredded, meaty mushrooms are coated in barbecue sauce, and sandwiched in a soft bun, topped with a slaw. This pulled mushroom burger is a sweet and tangy mess, you can’t believe it is meat free.

Makes about 4 burgers , depending on bun size

1 onion, chopped
1 kg oyster mushrooms
1 tsp ground cumin
Salt and pepper, to taste
BBQ sauce
4 Burger buns

Lettuce slaw

2 baby romaine lettuce
2 apples
1 english cucumber
2-3 dl sour cream
1 tbsp garlic powder
1 tbsp mustard
Salt and pepper to taste

To make the bbq mushrooms, saute onion over medium heat with vegetable oil for 2 minutes.

Add the mushrooms and saute until limp. Then add in spices and stir to combine, cook for another 2-3 minutes.

Then add bbq sauce and stir, heat over medium low heat for another 2-3 minutes untill the bqq sauce and mushrooms are heated through.. The bbq sauce should be nicely coating the mushrooms, sticky without runny sauce, and still moist and sauced.

To make the lettuce slaw, thinly cut the romaine lettuce, shred the apples and cucumber. Mix this with the sour cream, garlic powder and mustard, salt and pepper to taste.

Assemble the burgers with a good layer of pulled bbq mushrooms and then lettuce slaw on top.

In the picture below, I made them without bbq sauce and only seasoned it with salt and pepper, this way you can really taste the mushrooms.

Give this a try and enjoy a meat freemeal.

Seafood burger with wakame.

Seafood burgers with a taste of the East, a little salt, a little hot, slightly sweet and slightly tart.

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I got hold of fresh uncooked shrimps that was caught just hours before I purchased them.

I wanted to make something with them othar than cook them whole in a dish. With teens in the house burgers are always a hit, I think.

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First I made a traditional fish cake mix and added shrimps and and more fish.

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For 8  burgers you need

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8 Burger Buns

Shredded lettuce

Wakame salad
Nori flakes

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Dressing
Mayonnaise
Shiraca sauce or some other chili sauce

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Mix the desired amount of mayonnaise with the desired amount of sauce

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300 g coarsely chopped salmon fillet
300 g coarsely chopped cod fillets
300 g peeled raw shrimp
1 teaspoon salt

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Fish cake mix
300 g pollock fillet
1 teaspoon salt
0.5 dl cream
1 egg
2 tsp cornflour
2 cloves crushed garlic
3 tablespoons chives
Pepper
Oil for frying

Put the pollock pieces and salt in a food processor, blend the fish and
dilute with cream until a smooth mince.
Add the cornflour, crushed garlic and hopped chives, and continiue blending.
Season with freshly ground black pepper.

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In a bowl combine the fish cake mince with the coarsly chopped fish and shrimps.

Mix everything together and dvivide this into 8 equal part and make urger pattys.

Fry them in a pan with a little oil on medium heat until they are cooked through.-

Assemble burgers
Spread mayonnaise on the bottom part of the burger bread, add shredded lettuce, burger, nori, wakamesalat and finally the top of the burger bread.

Bloody vegetarian burgers

Contrary to the title of this post, there is no meat or blood in this burger.

I was watching Diners, Drive-inns and Dives a while ago, that time it was at a vegetarian fast food place, they served a red beet root burger and the beets were cooked with spices used for pastrami. It looked really delicious, but I wanted a little bit more so I also made burgers based on a falafel recipe, with mushrooms. I also used canned chickpeas, but if you plan right it is better to use the dried ones that you soak over night.

I also used cheese on these burgers, if you use a non dairy cheese or drop it, Then these burger will be vegan:)

Makes at least 6 burgers

2-3 beets
1 teaspoon whole peppercorns
3 bay leaves
1/2 teaspoon whole cloves
4 cloves crushed garlic
2 teaspoon juniper berries
1 liter of water or enough water to cover the beetroot
2 tablespoons sugar
2 tablespoons salt
Boil the beets with the skin on. As soon as it boils, turn down the heat and let them simmer for about 45 minutes or until beets are tender

While you wait for the beets, you can start on the burgers.

 

1 can(400g)  chickpeas, rinsed and drained

1 onion, chopped

250 g Mushrooms-chopped and sautéed

3 cloves garlic, minced

1 pinch of chili powder

3 tbsp fresh chopped coriander or parsley

1 teaspoon salt

some pepper

 

 

Burger buns

Cheese

Salad

Onions and pepper marmalade

or dressing you prefer.

 

Combine all the ingredients in a food possessor and blend to a coarse mixture, then shape into six patties.

Fry them in a pan with a little oil until they get a nice golden color

Peel the beets and cut into 1-1.5 cm thick slices and place them on top of the burger and add a slices of cheese on top of the beetroot. Melt the cheese in the pan with a lid on or put them in the oven like I did.

Toast the burger buns

Assemble burgers and enjoy 🙂

Do you like your burgers bloody?

Christmas burger

The closest I come a translation for this burger is sausage burger, in Norway I would call it medisterburger. The english breakfast sausage is quite similar to the medisterpølse in taste, the difference is that medister today is made of very finely ground meat and fat.

During Christmas one tend to eat the same traditional food quite often. In this burger I have combined tastes that is typical for christmas in Norway. Nothing wrong with eating the same thing often, but sometimes it can be a little nice to do a little twist on the traditional.
I have two teenage boys so I feel that I have to give them some “dude food” once in a while.

Yealds 8 burgers
1 lb minced pork

1 medium finely chopped onions, almost minced
3 tsp salt
3/4 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Butter for frying

8 Hamburger buns

I cup shredded red cabbage
1/2 cup finely chopped  Broccoli
1/2 cup Finely shopped apple
1 part Creme fraishe/sour cream
1 part Mayonnaise
Garlic salt and pepper to taste

Lettuce Leaves
Pickled red beets
Some slices of Edam cheese or some other tasty cheese
Crispy fried onions

Burger patties

It is important that all the ingredients have the same temperature,

Mix all the ingredients in a bowl and knead the dough by hand or in a machine until it just becomes sticky. Divide the dough in 8 equal parts and shape into patties.

Red cabbage slaw
Mix vegetable and fruit in a bowl in a bowl and add creme fraishe and mayonnaise until you get the consistency you like . Begin with one tablespoon of each and increase until the desired consistency.
Flavor with garlic salt and pepper as desired.
Put the slaw in the refrigerator prior to use.Fry the patties a couple of minutes on each side, when you turn the patties put some cheese on and keep frying until everything is done.
Assemble burgers like the picture or as you wish.

Happy pre Christmas and hope the  burger are your liking.