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.

Makes 8 patties

Healthy benefits: plant-based, gluten-free, cholesterol-free, high protein, healhty omega fats

©2009 www.JulieMorris.net

7 responses to “Portobello Burger Patty”

  1. Burger Evolution: JulieMorris.net

    [...] Click here for my Portobello Burger Patty recipe. [...]

  2. zUzU

    Yummers! =^..^=

    I have never wanted a food processor more in my life ::sigh::
    These burgers might just be the first thing I make when I get one! -zU

  3. jessica~

    Wow, they look delicious!! I love your addition of flax and hemp.

  4. chocolate shavings

    This makes me hungry, and I just had breakfast!

  5. Edible environmentalism: a delicious change: JulieMorris.net

    [...] is as simple as getting some seriously good chow on – with fresh, vibrant foods like portobello burgers, a bowl of cheesy broccoli, or protein-rich quinoa sushi. Swap out cow’s milk for some luscious [...]

  6. Veggie BBQ like you mean it: JulieMorris.net

    [...] and my Portobello Burger Patty is another drool-worthy favorite – and can even be made using a dehydrator. [...]

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