Mushroom Tsukune Burger

The Mushroom Tsukune Burger is a delightful vegetarian twist on the traditional Japanese chicken meatball, featuring umami-rich mushrooms and a blend of savory seasonings. Served on a soft bun with fresh toppings, this burger delivers a satisfying and flavorful experience.

Ingredients

• Shiitake mushrooms - 150 grams, finely chopped
• Button mushrooms - 100 grams, finely chopped
• Firm tofu - 150 grams, crumbled
• Panko breadcrumbs - 50 grams
• Green onion - 2 tablespoons, finely chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2
• Lettuce leaves - 2
• Sliced cucumber - 50 grams
• Sliced avocado - 50 grams
• Teriyaki sauce - for drizzling

Steps

1. In a large mixing bowl, combine the finely chopped shiitake and button mushrooms, crumbled tofu, panko breadcrumbs, green onion, minced garlic, grated ginger, soy sauce, mirin, sesame oil, salt, and black pepper. Mix until well combined.
2. Form the mixture into two patties, ensuring they are compact and hold together.
3. Heat a non-stick skillet over medium heat and add a little oil. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and heated through.
4. Meanwhile, lightly toast the burger buns in the skillet until golden.
5. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the mushroom patty, sliced cucumber, sliced avocado, and a drizzle of teriyaki sauce. Top with the other half of the bun.
6. Serve immediately with your favorite side dish.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from mushrooms and avocado.
• High in plant-based protein from tofu and mushrooms.

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