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Recipe Spicy Mushroom Falafel Burger

Spicy Mushroom Falafel Burger

  • Difficulty Level: 3
  • Serves Serves: 6
  • Preparation

    240mins

  • Cooking

    10mins

Vegetarian Fusion Vegetable Lunch Dinner Over 60 mins

What you’ll need

Ingredients

  • 6 oz shiitake mushrooms (stems trimmed), washed, dried, and sliced
  • 6 oz. cremini mushrooms, washed, dried, and sliced
  • 2 cans garbanzo beans (15 oz per can), rinsed and drained
  • 1 cup coarsely chopped yellow onions (approx. ½ large onion)
  • 6 cloves garlic, coarsely chopped
  • 1 medium jalapeño, coarsely chopped (use whole chile if more heat is preferred)
  • 2 cups parsley leaves (packed), wash and dry
  • 1 cup cilantro leaves, some stems ok (packed), wash and dry
  • 2 Tbsp. all-purpose flour
  • 2 large eggs, whisked
  • olive oil, a little, for frying falafel patties
  • 6 burger buns

Seasoning

  • 2 Tbsp. Lee Kum Kee Chiu Chow Chili Oil (with particulate)
  • 2 Tbsp. Lee Kum Kee Chiu Chow Chili Oil (oil only, without particulate)
  • 1 Tbsp. ground coriander
  • 1.5 tsp. ground cumin
  • 1.5 tsp. kosher salt
  • ½ tsp. black pepper

Sauce Mix

  • 1 cup Labneh
  • 4 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil

Made with
Lee Kum Kee products

Chiu Chow Style Chili Crisp Oil, 7.2 oz (205 g), Jar (MS)

Chili Sauces

Chiu Chow Style Chili Crisp Oil

How to make it

  2. Mix labneh and Lee Kum Kee Chiu Chow Style Chili Crisp Oil and refrigerate until ready to build burgers. Sauté mushrooms in 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil (without particulate) until mushrooms are well caramelized and most of the moisture is driven out. Toss garbanzo beans in 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil (with particulate), spread onto sheet pan and roast for 20-30 minutes at 375°F to a firm texture. Cool down mushrooms and beans
  3. Add onions, garlic, jalapeño, parsley, and cilantro to food processor and pulse until very coarse chop, add mushrooms and beans. Continue to pulse mixture, pausing periodically to scrape down sides. Continue to pulse until mixture becomes crumbly.
  4. Place mixture into bowl and add coriander, cumin, salt, black pepper; mix well. Add flour and eggs, mix well. Refrigerate mixture for a few hours.
  5. Divide mixture into 6 equal sized balls and form into patties. Pan fry patties in olive oil at medium to medium high – approximately 5 minutes per side or until brown on both sides. Flip patties once crust has formed.
  6. Build burgers with toasted buns, spreading the Chili Oil Labneh mixture on the bottom and top of the bottom. Assemble burgers.  

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