Mushroom and Epazote Burger

The Mushroom and Epazote Burger is a delightful fusion of earthy mushrooms and aromatic epazote, creating a flavorful and healthy vegetarian option. This Mexican-inspired burger is served on a whole-grain bun, topped with fresh avocado and spicy salsa, making it a satisfying meal.

Ingredients

• Portobello mushrooms - 200 grams
• Epazote leaves - 30 grams
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Cumin powder - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Whole-grain burger buns - 2
• Avocado - 1 medium, sliced
• Spicy salsa - 100 grams
• Fresh cilantro - for garnish

Steps

1. Preheat your grill or stovetop pan over medium heat.
2. In a bowl, combine the chopped portobello mushrooms, epazote leaves, minced garlic, chopped onion, cumin powder, chili powder, salt, and black pepper.
3. Drizzle with one tablespoon of olive oil and mix well until the mushrooms are coated.
4. Form the mixture into two patties.
5. Brush the grill or pan with the remaining olive oil and cook the patties for about 5-7 minutes on each side, or until they are golden brown and cooked through.
6. While the patties are cooking, toast the whole-grain burger buns on the grill or in a toaster.
7. Assemble the burgers by placing a mushroom-epazote patty on each bun, topping with slices of avocado and a generous spoonful of spicy salsa.
8. Garnish with fresh cilantro and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help boost the immune system.
• Epazote may aid digestion and reduce gas.
• Whole grains in the buns provide essential fiber for digestive health.

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