Vegetarian Mushroom Melt Burger Recipe that WON’T FALL APART!

LEARN HOW TO MAKE AN EASY VEGAN BEET MUSHROOM MELT BURGER AT HOME! LAY HO MA!! Everybody loves a good burger. It’s a comfort food that will always have a place in my kitchen and MAN, is this burger ever delicious! Join me in this episode and learn how to make an easy vegan mushroom melt beet burger right at home. Let’s begin Ingredients: 2 cups rolled oats (can use GF also) 100g cremini mushrooms 1/2 red onion 1 cup canned black beans 1/4 cup corn 1/2 green bell pepper 1 large cooked beet 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tbsp smoked paprika pepper to taste drizzle of olive oil 200g fresh shiitake 2 burger buns 2 slices your favourite plantbased cheese chickpea mayo to taste () wasabi to taste few leaves romaine lettuce few slices red onion Directions: 1. Blend up the rolled oats in the food processor for a few seconds 2. Add the cremini mushrooms to the food processor. Roughly chop the red onion and add to the food processor along with the black beans, corn, green bell pepper, and the beet 3. Add the salt, garlic/onion powders, cumin, smoked paprika, some pepper, and a drizzle of olive oil to the food processor. Blend for about 45 seconds 4. Transfer the mixture to a mixing bowl. Then, cut a sheet of parchment paper into 6 squares that are about 4x4 inches each 5. Rub your hands with a little bit of olive oil. Then, scoop about a 1/2 cup worth of burger mixture to shape with your hands (try not to keep the mixture on your hands for too long). Place the burger patty onto one of the pieces of parchment paper. Repeat until you’re out of mixture (should have 6 patties) 6. Refrigerate the patties for 15-20min before cooking to firm them up 7. In the meantime, thinly slice the shiitake mushrooms 8. Heat up a nonstick pan to medium heat. Toast the burger buns for about 30sec on each side. Then, set them aside 9. Drizzle some olive oil into the pan. Then, sauté the shiitake mushrooms for 4-5min. Season the mushrooms with salt and pepper 10. Set the mushrooms aside once they are nice and crispy 11. Add another small drizzle of olive oil into the pan. Add two of the burger patties and cook for 3min 12. Carefully flip the burger patties. Then, place a slice of cheese on each patty and some of the shiitake mushrooms on top 13. Cover the pan with a lid and melt the cheese for about 1min 14. Combine the mayo and wasabi together 15. Assemble the burger by spreading some of the wasabi mayo on the bottom bun. Then, add some romaine lettuce leaves followed by the mushroom melt beet burger and some thinly sliced red onions ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK GET YOUR FREE E-BOOK TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil’s Recipes on Instagram: @mr_wilyeung Wil’s Recipes on Facebook: Wil’s Photography Video on Instagram: @ Wil’s Photography Video on Facebook: wyphotography You are watching: