Plant-Based Cheeseburger Recipe by Tasty

Instructions

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1. 1 Add the porcini mushrooms to a bowl and cover with 150ml (½ cup) of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
2. 2 Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
3. 3 Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
4. 4 Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
5. 5 Next, drain the mushroom mix through and sieve and discard the juices.
6. 6 Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
7. 7 Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
8. 8 Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
9. 9 Divide into 4 and form into patties.
10. 10 Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
11. 11 In the remaining 1 minutes add a slice of cheese to each burger patty and cover the pan with a lid to melt the cheese.
12. 12 Build your burgers with all your favourite toppings and enjoy!