Mushroom & Sunflower Burger

For the patties you will need:

• 1 pack of fresh brown button mushrooms
• 2 red onion
• 1/2 cup raw sunflower seeds
• 1/2 cup rolled oats
• 1/4 cup GF brown rice breadcrumbs
• 1/4 cup fresh dill
• 1 tsp paprika
• 1/4 teaspoon salt
• olive oil for brushing the top of the burger patties

• Preheat the oven to 200°C.
•  Clean the mushrooms and chop them, then Cook them in a pan without oil on medium to high heat until they are soft. Set aside and let them cool off a bit.
• Peel and cut the red onion in rings. Slowly caramelize the red onion in a pan while adding bits of water when it starts to stick to the pan.
•  Transfer the cooked mushrooms and about 1/3 of the caramelized onions to the food processor. Add sunflower seeds, oats, breadcrumbs, fresh dill, paprika and salt. Process until combined & the mixture should be moist enough but not too dry.
•  You should be able to form 6 patties if you like thick burgers or 8 if you go the thin route.If the mixture is too crumbly add tiny splashes of water, if it’s too sticky add more breadcrumbs.
•  Place the mushroom patties on a baking tray lined with parchment paper, brush them with oil & bake them in the oven for 20-25 minutes, flipping them when they turn brown.
• To assemble your burgers: add fresh arugula, some tomato slices, leftover caramelized onions, vegan or regular cheese & sweet pickles or mango chutney that work SUPER well with this combo adding a touch of sweetness to the saltiness of the burgers. Enjoy!