Full of flavor, these plant-based burgers are extremely versatile. Time for cooked method: 10 minutes prep; 2–3 minutes to cook

Prep time for raw method: 10 minutes; 10–12 hours to dehydrate

Makes 4 burgers

Ingredients:

• 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)

Preparation:

1. 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.
2. 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):

1. Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet.
2. 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.

Cooked method:

1. Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.
2. Sauté the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture.
3. Follow the rest of the recipe to form burgers.
4. To cook, shape the mixture into 4 balls (press firmly to compact) and form into patties.
5. Over very low heat, oil the pan with 1 or 2 tbsp coconut oil.
6. Add the patties, and cook approximately 10 minutes on each side. The patties will remain soft on the inside but utterly enjoyable.

To Serve:

Try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables