- 1⁄2 cup ground flax seeds
- 1⁄4 cup hemp seeds
- 2 tbsp fresh parsley, chopped
- 1⁄2 tsp fresh thyme, chopped
- 1 tbsp EFA oil
- 2 tbsp brown rice miso paste
- 1 tsp pressed garlic
- 1⁄2 tsp black pepper
- 2 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 1⁄4 cup chopped walnut pieces
- 2 medium Portobello mushrooms, (chopped into large cubes)
- 1⁄3 cup quinoa flakes (for cooked method only; omit for raw method)
- 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):
- Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet.
- Dehydrate for 10–12 hours at 115°F, 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.
- Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.
- Sauté 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, shape the mixture into 4 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. The patties will remain soft on the inside but utterly enjoyable.
Try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables
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