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Mushroom burger
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Ingredients
Directions
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Extra requirements: food processor.
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Wipe the mushrooms and chop them into pieces.
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Heat half of the olive oil in a frying pan and fry the chopped mushrooms on a high heat until they are nicely browned and the moisture has evaporated.
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Finely chop the rosemary needles.
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Transfer the mushrooms to a bowl and mix the rosemary with salt and freshly ground pepper.
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Let the mushrooms cool completely.
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Meanwhile, rinse the white beans in a colander under cold running water and allow to drain well.
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Grind the bread in the food processor.
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Add the white beans and mix everything into a solid puree.
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Mix the puree through the mushrooms.
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Beat the egg.
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Mix the egg bit by bit, the mass should not be too weak.
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Divide the mixture into equal portions per person and form with moist hands until firm, flat burgers.
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Put the burgers on a plate and let the burgers stiffen in the fridge for 30 minutes.
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Heat the rest of the olive oil in a frying pan and fry the burgers in 6-8 minutes until golden brown.
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Turn them carefully after 3-4 minutes using a spatula.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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