Mushroom burger

Extra requirements: food processor.

Wipe the mushrooms and chop them into pieces.

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.

Finely chop the rosemary needles.

Transfer the mushrooms to a bowl and mix the rosemary with salt and freshly ground pepper.

Let the mushrooms cool completely.

Meanwhile, rinse the white beans in a colander under cold running water and allow to drain well.

Grind the bread in the food processor.

Add the white beans and mix everything into a solid puree.

Mix the puree through the mushrooms.

Beat the egg.

Mix the egg bit by bit, the mass should not be too weak.

Divide the mixture into equal portions per person and form with moist hands until firm, flat burgers.

Put the burgers on a plate and let the burgers stiffen in the fridge for 30 minutes.

Heat the rest of the olive oil in a frying pan and fry the burgers in 6-8 minutes until golden brown.

Turn them carefully after 3-4 minutes using a spatula.