And so we crawl out of the hole we have been in the last few months. However, our trip was bountiful and we come bearing gifts.
Some years ago, we learned that mushrooms, the dark jewel of shadow spaces, can replace muscle tissue of dead animals when we want to make burgers. Interesting, we thought. We sampled some fine specimens and developed a taste for green reds. Inspired partly by the great menu on offer at the Frietketel - which is the best vegetarian "Frietkot" (typically Belgian fries specialist) in all of Ghent and perhaps Flanders, as far as we know - we bring you today’s special.
My boyfriend... wait, make that MY HUSBAND (surprise!) really likes those burgers, so much so that he often orders two and ditches the fries (and he dares to call himself Flemish!). Add all of that together, and it was clear my mission was to make one of these bad boys myself. And so I did, much to the enjoyment of my newfound hubby.
Making delicious, fresh food is its own reward. For me, it also landed me a winner. So what are you waiting for? Go out there and venture unto the grounds of gastronomy!
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6-8 burgers
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3 egg(s) (mixed)
250 gr mushroom(s) (finely chopped)
65 gr breadcrumbs (dried)
130 gr emmental cheese (grated)
2 onion(s) (finely chopped)
90 gr flour (all-purpose)
3/4 teaspoon(s) of salt
1/2 teaspoon(s) of thyme
1/2 teaspoon(s) of pepper
2 tablespoon(s) of olive oil
Toss all ingredients into a bowl.
Mix with your hands.
Shape into patties.
Heat 2 tablespoons of oil, over medium heat.
Fry the patties for about 5 minutes on each side (or until golden brown).
Based upon a few burger recipes I found on internet.