15g porcini mushrooms (soaked 20 minutes in a little boiling water)
About 20 Brazil nuts, finely chopped
1 clove garlic, finely chopped
2 cups (about 50g) cooked rice
Heaped teaspoon fresh oregano, chopped
6-8 chestnut mushrooms, finely diced
2 tablespoons of the water the porcini mushrooms were soaked in
2 tablespoons tomato puree
1 tablespoon soy sauce
Salt and black pepper to taste
A little oil for frying
Instructions
Drain the porcini mushrooms over a bowl, making sure to keep the liquid. Dice into very small pieces (about 2-3mm).
In a large bowl, mix the porcini mushrooms in with all of the other ingredients.
Use a potato masher or a stick blender to blend the ingredients together. It doesn't need to be completely pulverised - you can leave some texture and chunky bits - but the burgers will hold together better if the mixture is well blended.
Form into small burgers about 8cm in diameter. To do this, place a heaped tablespoon of the mixture in the palm of one hand. Use both hands to roll the mixture into a ball and then flatten the mixture between your palms.
Heat the oil over a medium heat until it starts to sizzle slightly. Add the burgers to the pan and cook over a medium heat for 5-6 minutes on each side. They're ready when they're starting to crisp on the outside and are heated all the way through.
Recipe by Veggie Runners at https://www.veggierunners.com/2015/05/20/vegan-porcini-and-brazil-nut-burgers/