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Maria’s Recipes: Porcini Vegie Burgers

-Mashed potato x 3 to 4 cups (Potatoes boiled in salted water, seasoned with salt afterwards and optional 2 teaspoons butter mixed through. For vegan alternative, stir through a tablespoon of Vegenaise).

-Onions x 2, chopped finely, fried and caramelised, brown, not burnt (key ingredient)

-Capsicum x 1/2 small, finely chopped

-Mushrooms (optional) x 2 small to medium, finely chopped

-Carrot x 1/2 large, grated

-Peas and corn, steamed x 1/2 cup of each

-Porcini Powder x 1 heaped teaspoon (key ingredient)

-Breadcrumbs (panko or vegan) x 1.5 cups

-Sugar x 1 tablespoon

-Soy Sauce x 1 tablespoon

-Oil for browning, after baking


-Caramelise (brown) onions, adding sugar during the last minute of frying.

-In a separate pan, saute capsicum and mushroom until soft, adding soy sauce towards the end.

-Steam or boil peas and corn until tender and cooked.

-In a large bowl, combine seasoned mashed potatoes, onions, capsicums and mushrooms, peas and corn, porcini powder and breadcrumbs.

-Form into burger-sized patties, put on a lined baking tray and bake 25 minutes in a 180 degree oven.

-Remove from baking tray and carefully brown each burger in a pan with a little oil.

-Serve vegie burgers in burger buns with lettuce and mayo or just lettuce cups and mayo.