stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Hot summer weather means, juicy burgers on the grill


Meaty Mushroom Burger

Meaty Mushroom Burger

I don’t know about you, but when the weather warms up, I start craving BBQ food. This could be in part due to the fact that I am Australian, and BBQing is a way of life….you know the classic “Throw a shrimp on the barby..” line.

Being vegan, I dont throw any shrimps on my BBQ (incidentally, we don’t actually call them shrimp in Australia, unless we are talking about the tiny ones used in a shrimp cocktail, we call them prawns, and in all my years living there, I don’t remember too many times where they were cooked on the BBQ). When I light up the grill it is usually for a thick slice of cauliflower, a whole Portobello mushroom or slices of eggplant. All very tasty, but my favourite is a burger. Big, juicy, flavorful burger.

Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

I have tried a number of veggie burgers, but most have not been exactly what I was looking for.

This week I was inspired to make my own burgers. This inspiration did not come from burger recipes or photos, but instead from a wonderful bread recipe I found at

If you want to find fantastic vegan recipes with gorgeous photo’s, please visit Richa at her blog

When I saw her recent post, I immediately commented and asked if I could share her recipe, and she very generously said yes.

It was her  Gluten Free Yeast Bread recipe that looked so good and brought me to the BBQ. I made my own loaf and I can tell you it turned out just like she said it would. Soft, tasty and perfect for a sandwich or, in this case burgers. I actually doubled the recipe and made both a loaf and six “slider’ size buns. While my loaf looks pretty good here, Richa’s loaf looks even better.

Freshly Baked Gluten Free Bread

Freshly Baked Gluten Free Bread

I could imagine my juicy burger sandwiched between slices of this bread. (or as I ended up doing, making little slider buns).

Meaty Mushroom Sliders

Meaty Mushroom Sliders

One note regarding the burger recipe. It definitely tasted fantastic, but, next time, I would either chop the mushrooms much finer before cooking, or perhaps put the cooked mushrooms in the food processor for a few seconds before mixing with the other ingredients. The larger size of the mushroom pieces made it hard to keep the burgers together.

Other than that, these burgers are wonderful.


Tracy 🙂

Meaty Mushroom Burgers

Makes four large or 8 slider size

  • 3 tblspns olive
  • 1 lb mushrooms finely chopped (see note above, photo’s show much larger pieces)
  • 1/2 large onion finely chopped
  • 6 coves garlic grated
  • 2 tblspns ground chia seed
  • 6 tblspns hot water
  • 3/4 cup oats
  • 4- 6 tblspns nutritional yeast
  • 3/4 cup bread crumbs (I used the ends from my Gluten Free loaf crumbled to keep everything gluten free)
  • 2 tblspns finley chopped fresh parsley
  • oregano or other herbs to taste
  • salt and freshly ground black pepper to taste

Heat oil in frying pan over medium heat. Add chopped mushrooms and grated garlic and cook 2 mins to soften. Add chopped mushrooms and cook a good 10 to 15 mins until juices have released and mostly evaporated.

Add mushrooms to pan

Add mushrooms to pan

In separate bowl, add ground chia and hot water, mix well then let sit for a couple of mins to gel.

Once mushrooms are cooked, add all  ingredients together and mix well. This is best done with your hands as you want to really make sure everything is mixed thoroughly. Let mixture sit for at least 15 mins to allow flavours to blend.

Mix together well

Mix together well

Form into burgers and lightly fry in a little olive oil to brown both sides.

Serve on buns with lettuce, tomato, onion and any other toppings you like.

Meaty Mushroom BBQ Burger

Meaty Mushroom BBQ Burger

Richa’s Gluten Free Bread Recipe

  • 1/2 cup water
  • 2  tspns active yeast
  • 1 tblspn raw sugar
  • 3  tblspn ground flax


  • 1 cup ground Oats (use gluten-free)
  • 1/4 cup Teff flour (or other flour like sorghum, millet)
  • 1/2 cup brown rice flour
  • 1/2 cup Tapioca starch
  • 1/3 cup potato starch
  • Note: instead of the flours listed above, I used 1/34 cups pre mixed gluten free all purpose flour that I make up myself and keep on hand. See my Orange Carrot Cream Muffin recipe
  • 1/2 tspn baking powder
  • 3/4 tspn salt

Strawberry puree:

  • 4 Strawberries
  • 1/4 cup water
  • 1/4 teaspoon vinegar
  • 2 tblspns Oil


In a bowl mix together sugar and warm water. Proof the yeast by sprinkling the yeast on top of the warm water and letting sit for 5 minutes.

Yeast proofing

Yeast proofing

Once the yeast is frothy, add ground flax. Mix and let activate for not more than 2 minutes. the mixture will get a bit gel-ly.

Prepare the strawberry puree by pureeing strawberries, water, vinegar and oil into a smooth puree.

In a large bowl, whisk all the dry ingredients until evenly distributed.

Add the yeast mixture and  strawberry puree and mix to make a stiff sticky batter type dough.

Add flax gel and fruit puree

Add flax gel and fruit puree

Form into dough

Form into dough

If the dough is dry or too stiff add a tablespoon of water at a time to make stiff sticky dough. Keep the dough on the dryer stiff side(with no dry flour visible) if not sure.Drop the batter/dough into parchment lined or greased bread pan.

Spray water on top and lightly pat down to shape the top to form a loaf. Top with sesame seeds if using.

Cover with a towel and let rise in a warm place for 30-40 minutes. therise time will depend on the ambient temperature.As soon as the dough rises to 1.5 times it original size, start up the oven to pre-heat.

Bake in pre-heated 385 degrees F for 40 minutes.

Freshly baked loaf

Freshly baked loaf

Let cool competely before slicing.

Sliced Gluten Free Bread


2 thoughts on “Hot summer weather means, juicy burgers on the grill

  1. Pingback: Meatless Monday…..yes, I know its only Friday, but…:) | stairway to vegan

  2. Pingback: Merry Vegan Christmas Feast | stairway to vegan

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