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.
½ tsp fresh chopped Thyme
1½ Tbsp Nama Shoyu or Soy Sauce
½ tsp Black Pepper
¼ Cup Navitas Naturals Flax Seed Sprouted Powder
¼ Cup chopped Walnut Pieces
2 Tbsp Navitas Naturals Hemp Seeds
2 Tbsp fresh-chopped Parsley
1 Tbsp Flax Oil or Olive Oil
1 tsp pressed Garlic
2 Tbsp Nutritional Yeast
1 tsp stone-ground Mustard (Brown Preferable)
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