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Red Wine Mushroom Burger Recipe
Healthy, easy red wine mushroom burger patty recipe with full and rich savoury flavours, packed with vitamins.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Patties
Calories 92 kcal
Ingredients
- 2 cups butternut squash chopped into small cubes
- 125 g shiitake mushrooms roughly chopped
- 125 g chestnut mushrooms roughly chopped
- 1/3 cup red wine
- 1 tsp dried rosemary
- Couple of pinches of peri peri salt
- Black pepper to taste
- ½ cup my GF breadcrumb blend
- 2 heaped tbsp of mixed seeds
Instructions
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Spray a large frying pan with a few sprays of fry spray, a very light layer. The pan shouldn’t be visibly oily. Add the cubed butternut squash on low to medium heat and cook for 8-10 minutes, stirring occasionally until the squash is starting to brown. Stir in the dried rosemary and peri peri salt then add the mushrooms. Cook for a further 2-3 minutes, then add the wine. Reduce the heat and stir the wine in for 1-2 minutes. When the mushrooms are evenly purple, transfer the content of the pan to a food processor.
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Pulse the food processor for a few times to lightly blend the ingredients. Add the seeds and ¼ cup of breadcrumbs and pulse again. Slowly add the remaining quarter cup of breadcrumbs until the mix easily sticks together, holds firmly on a spoon, but still has texture. You may not need the full ½ cup.
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Allow to cool slightly, if necessary, then divide the mix evenly into six servings. Roll them into balls then flatten to a burger patty shape with your hands. Place on a lined baking tray in the centre of the oven for 20-25 minutes.