These burgers can also be cooked using a traditional grill in place of a pan - they hold their shape very well.
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1 Tbsp. Navitas Naturals Coconut Oil |
| 2 heaping Tbsp. minced garlic (about 4-6 cloves) | |
| 1 1⁄2 tsp. minced fresh rosemary | |
| 2 Tbsp. shoyu (or soy sauce) | |
| 1 Tbsp. red wine vinegar | |
| 1 1⁄2 cups cremini mushrooms, diced | |
| 1 cup sunflower seeds | |
|
1⁄3 cup Navitas Naturals Hemp Seeds |
| 1 tsp. onion powder | |
| 1 1⁄2 cups cooked quinoa |
Warm the coconut oil in a frying pan over medium heat. Add the garlic and rosemary, and cook for 1-2 minutes or until the garlic has just begun to turn golden. Add the shoyu, vinegar, and mushrooms, then cook, stirring occasionally, for 5 minutes or until the excess liquid has reduced to almost nothing. Remove the pan from the heat and set aside for a moment.
Submitted by Julie Morris - www.JulieMorris.net
