Full of flavor, these plant-based burgers are extremely versatile. 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 wonderful as a raw dish, but feel free to cook these as well if you are short on time – they are delicious and health-giving either way.
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1/4 cup Navitas Naturals Sprouted Flax Powder |
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2 Tbsp. Navitas Naturals Heeps Seeds |
| 2 Tbsp fresh-chopped parsley | |
| ½ tsp fresh chopped thyme | |
| 1 Tbsp flax oil or olive oil | |
| 1 ½ 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 |
Mix: In a food processor, combine all ingredients except walnuts and mushrooms, and process until a dough has formed. Turn off the processor and add in the walnuts and mushrooms. Pulse 3 or 4 times until the mushrooms are just diced, but do not blend. Removed the 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 hours, then flip and transfer to a mesh sheet and “cook” for 2 more hours.
Serve “protein style” on a salad with mustard vinaigrette, in a collard green with avocado and vegetables, or in a wrap of choice.
Cooked method: 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.
Makes 8 patties
Submitted by: Julie Morris – www.JulieMorris.net
