Meaty Mushroom Burgers

This recipe quite literally came from scavenging the veggie drawer to see what I had on hand to make.  Lo and behold, two packages of mushrooms that I purchased for a steal a few days before. I intended that they would just make a nice side dish sauteed up with a bit of onion and tarragon but opted to get creative and try to come up with more of a main dish to satisfy all.  What resulted were these . . .

My first ever from scratch portobello mushroom burgers.  

A few things I had in mind before I got started:

~I did not want these to be just another bean based burger.

~They had to be gluten-free but also nutritious.

~They needed to be tasty enough and meaty enough in texture that even the 

omnivores in our house would be satisfied. 

~I wanted to be able to broil them and not have to fry them and have that delicious crust upon them.

All of these things, I was able to accomplish.

To make these burgers, you will need the following:

3 cups of finely chopped mushrooms (I used baby bellas)

1/8 cup of both red and green bell pepper (finely chopped)

1/2 cup of minced sweet onion

2 cloves of garlic (crushed)

1 cup of quick oats 

1/2 cup of almond meal 

1 flax egg

2 tbsp of vegan worcestshire sauce*

1 tbsp. of amino acids

Prepare your flax egg by combining 1 tbsp. of fresh ground flax seed with 3 tbsp. of water and set in the fridge. 

In a pan with a shallow amount of oil, saute your garlic, onion and bell pepper. Cook for about five minutes, then toss in your mushrooms and cook until tender and most of their natural liquid has dissipated.

Empty your veggie mixture into a bowl and add your worcestshire sauce and amino acids.  

Pulse your oats in a processor to break them down but not so much that they become a flour. The more texture you leave the meatier your burgers will be. 

Stir in the oats and almond flour to the veggies and then add in your flax egg and mix well. 

Form into patties about 1/4 inch thick. 

(this is what your finished result will look like)

Place on a lightly greased cookie sheet and give the tops of your burgers a light coating of olive oil.

Cook them on the broil setting in your oven for ten minutes then flip to cook the other side.**

Eat immediately or freeze for a later date.

Enjoy!

Light and Love,

Amber

* I used Annie's vegan worcestshire as it is the only one I had available. It does contain a trace amount of wheat so if you are highly allergic or suffer from celiac disease, this will need to be omitted.   

** I repeated this step a second time in order to dry them out a bit further.  Also if you do not have a low setting for your broiler, they can be cooked on high but will need to be watched more carefully. And if you only have an oven, they can be cooked at between 425-450 degrees.