Mushroom Burgers with Turmeric Tahini sauce
My two favorite health-boosting foods: mushrooms & tahini!
I’ve teamed up with Atlyss Food Co. this week to create these AMAZING mushroom burgers. Atlyss pairs these burgers with turmeric tahini sauce, which is to die for! Atlyss Food Co. is a Charleston meal delivery service offering healthy meals to your door. Atlyss is offering these mushroom burgers and tahini sauce on the menu this week. Order by midnight on Tuesday, August 10th and have your meals delivered on the following Monday. Or if you’re up for making them yourself, check out the recipe at the bottom of this post!
These mushroom burgers include oyster mushrooms. Oyster mushrooms are one of my favorite fungi due to their flavor, texture, and extensive health benefits. They are very versatile with a mild flavor and less spongy than a portabella or shiitake mushroom.
Benefits of Oyster Mushrooms:
REDUCE INFLAMMATION - Oyster mushrooms possess powerful anti-inflammatory properties because of their antioxidants, which are compounds that help fight free radicals and prevent damage to cells. Research suggests that antioxidants may play a central role in health and disease and can help fight oxidative stress/inflammation & reduce the risk of certain chronic conditions.
BOOST BRAIN HEALTH- Oyster mushrooms are rich in many of the nutrients believed to enhance brain function. Niacin, for instance, has been shown to protect against Alzheimer’s disease and cognitive decline in older adults in clinical research.
These mushroom burgers pair perfectly with Atlyss’ turmeric tahini sauce.
Tahini is made from ground sesame seeds. It has a smooth and creamy texture like peanut butter. You can find tahini in the nut butter aisle at your local grocery store.
Tahini is packed with health benefits:
High Omega-3 content
Good source of B vitamins
Rich in minerals (magnesium, copper, phosphorus, manganese, iron, & zinc)
2.5g protein per tablespoon
1.5g fiber per tablespoon
Jenny Gaddy (owner of Atlyss Food Co.) & Abigail King, MS, CNS
If you live in the Charleston area and have not heard of Atlyss Food Co., let me introduce you.
Atlyss Food Co. delivers fresh, delicious meals, condiments, juices, and locally sourced staples like eggs, cheese, dairy, and produce. Atlyss values local produce grown organically and sustainably, livestock that is raised ethically, and practices environmentally conscious business practices. I’ve partnered with Atlyss to help create delish, in-season, plant-based meals.
How it works:
There is a new menu posted weekly on Saturdays
Order online by midnight on Tuesdays
Meals get delivered to your door the following Monday (or pickup in N. Charleston)
This week Atlyss is offering these mushroom burgers & turmeric tahini sauce! Check out the recipe below or order for delivery.
Be sure to follow Atlyss Food Co. on Instagram and get on their email list for weekly menu updates!
AK Functional Nutrition’s Mushroom Burgers
This mushroom burger recipe is for the beginner cook. It makes about 8-10 burgers depending on how large you form the patties. These burgers are delicious for lunch the next day over greens or add to a veggie wrap!
Time: 30 mins | Makes 8-10 burgers
Ingredients:
1 tbsp Extra Virgin Olive Oil
1 Yellow Onion (diced)
4 cups Portobello Mushroom (diced)
3 Garlic (cloves, minced)
3/4 cup Walnuts (chopped and toasted)
2 cups Lentils (cooked, drained, rinsed and divided)
2 tsps Tabasco Sauce
1 tsp Paprika
1 1/2 tsps Chili Powder
2/3 cup Almond Flour
1/3 cup Parsley (chopped)
1/2 tsp Sea Salt
1 tsp Black Pepper
Directions:
Heat olive oil in a large skillet over medium heat. Saute onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and saute for another minute. Drain off all the excess liquid.
In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chili powder. Pulse until smooth. Transfer into a large mixing bowl and add almond flour, parsley, sea salt, black pepper and remaining lentils. Mix well. (Note: Add more almond flour 1 tbsp at a time if your mixture is too wet.)
Use a 1/3 measuring cup to measure out even amount of the mix and form them into patties with your hands or use a round cookie cutter or large mason jar lid to make perfect patties.
Heat oil on pan and cook for 10 mins each side. Brush each side with a bit of olive oil before and after flipping.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition & @Atlyssfoodsco on Instagram!
Turmeric Tahini Dressing
Makes ~1 cup of tahini dressing
Ingredients:
1/2 cup of tahini
3/4 cup of olive oil
1/2 cup of apple cider vinegar
1/4 cup of lemon juice
2 tbsp maple syrup
1 Tbsp of minced garlic
1 tsp of Dijon mustard
1 tsp of ground turmeric
1/4 tsp of smoked paprika
1/8 teaspoon of cayenne
Salt and black pepper to taste
Directions:
Blend in a food processor or blender, adding in oil last and slowly until it is emulsified. If the dressing breaks, add a little cold water to it until it comes back together.
Atlyss Food Co. Mushroom Burgers
Makes: ~4 burgers | Time: 2 hours
I recommend making the burger mixture ahead of time and storing it in the fridge. Then when you’re ready for dinner, you can cook the burgers on the stovetop so they are fresh.
Ingredients:
1/4 c cooked sprouted brown rice
1/4 c cooked red quinoa
2 tbs avocado oil
1 c thinly sliced yellow onion
1 c sliced shiitake mushrooms
1 c sliced blue oyster mushrooms
1/2 c sliced baby bella mushrooms
1/4 c walnuts
1/4 c oat flour
1/4 c almond flour
1/4 c panko breadcrumbs
Salt and Pepper
2 tsp miso
1/2 tbsp tamari
1/4 tsp Worcestershire
1/4 tsp smoked paprika
Directions:
Cook rice and quinoa, allow to cool.
Caramelize onions, cook the onions for at least 25 minutes, until they’ve taken on some color and have been reduced by about half.
Blitz walnuts in a food processor.
Saute mushrooms in avocado oil and then add some minced garlic, the walnuts and season with salt
Add the cooled rice and quinoa to food processor pulse until slightly crumbled. Add 1/2 of the cooked onions, mushrooms, walnut, onion mix and pulse until well combined.
Add the flours and panko (add in small batches), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. The mixture should be thick and sticky.
Transfer to a bowl and add in the remaining mushroom mix and, onions. Mix with your hands until uniform throughout. Form into patties, wrap, and place in the fridge for an hour.
TO COOK: Saute with avocado oil on medium heat in a cast-iron skillet. Cook about 5-7 minutes on each side.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition & @Atlyssfoodsco on Instagram!