Portobello Burger Patty

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Portobello “Burger” Patties

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These plant-based patties are a little softer than a traditional burger, but their flavor and versatility is hard-core amazing. I love the satisfying element they provide to a meal, without being overloaded with fat or nuts. Plus, they look like “real” burgers too! They are ideal as “raw” dish (see method below), but feel free to use the cooked method if you are short on time — they are delicious and health-giving either way.

INGREDIENTS:
½ cup ground flax seed
¼ cup hemp seeds
2 Tbsp fresh-chopped parsley
½ tsp fresh chopped thyme
1 Tbsp flax oil or olive oil
1½ Tbsp nama shoyu (or soy sauce)
1 tsp pressed garlic
½ tsp black pepper
2 Tbsp nutritional yeast
1 tsp mustard (stone-ground brown mustard preferable)
¼ cup chopped walnut pieces
2 medium portobello mushrooms, broken into large pieces

DIRECTIONS:
Mix: In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms. Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.
Raw method (best): On a texflex sheet, squeeze the mixture into 8 balls and flatten into patties on a sheet. Dehydrate for 10 – 12 hours at 115 degrees, then flip and transfer to a mesh sheet and “cook” for 2 more hours. These keep for several days wrapped and refrigerated, and can be reheated as needed.
*Cooked method: Saute the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture. Follow the rest of the recipe to form burgers. To cook, squeeze the mixture into 8 balls (press firmly to compact) and form into patties. Over very low heat, oil the pan with 1 or 2 Tbsp coconut oil. Add the patties, and cook approximately 10 minutes on each side. Patties will remain soft on the inside, but utterly enjoyable.

Serving suggestions: try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables, or in a wrap or bun of choice with all the trimmings.