Name: Vegetarian cheeseburger
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 65 g oats rolled; 6-8 bread whole wheat sliced; 1 red onion sliced; 4 garlic cloves, crushed; 800 g black mushrooms chopped; 15 ml fresh parsley chopped; 5 ml dried mixed herbs Italian; 2 eggs large; sunflower oil for frying; 60 ml mayonnaise; 30 ml pesto basil or sun-dried tomato; bread hamburger rolls; lettuce baby gem or cos

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Ingredients (13)

65 g	oats — rolled
6-8	bread — whole wheat sliced
1	red onion — sliced
4	garlic — cloves, crushed
800 g	black mushrooms — chopped
15 ml	fresh parsley — chopped
5 ml	dried mixed herbs — Italian
2	eggs — large
	sunflower oil — for frying
60 ml	mayonnaise
30 ml	pesto — basil or sun-dried tomato
	bread — hamburger rolls
	lettuce — baby gem or cos

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Method:

Process the oats in a food processor until fine. Remove and set aside and then process the bread to make breadcrumbs. Set aside. Heat the olive oil and saute the onion and garlic until softened. Add the mushrooms and cook over a medium heat until the liquid has evaporated.

Remove from the heat and transfer to the food processor. Blend, but keep the mixture slightly chunky. Transfer to a bowl and add the oats, 200ml breadcrumbs, the herbs, salt to taste and plenty of freshly ground black pepper. Leave to cool for a few minutes and then add the eggs.

Set aside for 15 mins, then shape into patties. The mixture should be quite soft. Coat the patties with the remaining breadcrumbs. Refrigerate for 30 mins.

Heat a layer of oil in a non-stick frying pan over medium heat. Add the patties and fry until browned on both sides.

Mix the mayonnaise and the pesto together and spread onto the insides of the hamburger buns. Top with lettuce and sliced tomato then add a patty. Top with slices of Cheddar cheese. Close with the other half of the bun and eat immediately.

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