Mushroom Sunflower Seed Veggie Burger 2017 elink

Source

Standard Process and Christina Rogrigues

Ingredients

Display units in Metric

³⁄₄	medium	onion medium dice, or half moon slices
2	cloves	garlic minced
¹⁄₂	Tablespoons	olive oil
³⁄₄	pounds	mushrooms coarsely chopped
¹⁄₂	teaspoon	salt
¹⁄₄	teaspoon	pepper
1	teaspoon	dry basil oregano, other dried herbs of choice
¹⁄₂	cup	rolled oats or quinoa flakes
¹⁄₄	cup	nutritional yeast
4	Tablespoons	raw sunflower seeds
1	Tablespoon	Tahini
1	Tablespoon	minced fresh parsley dill, cilantro, herbs of choice
		olive oil, as needed

Read entire recipe before starting work on any of the following steps.Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 350F

Saute onions in olive oil until translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute longer.

Add mushrooms, salt, pepper and any dry herbs being used and cook until very tender, about 10 minutes (You want as much moisture to cook out of the mushrooms as possible!)

Remove from heat, drain liquid & allow to cool, 10 minutes.

Add about 3/4 of mushrooms to food processor along with oat flakes, nutritional yeast, sunflower seeds and tahini. Process to create a firm, sticky mixture.

Scrape mixture into a bowl and stir in remaining mushroom mixture and parsley. Refrigeration isn't necessary, but may speed the firming process.

Weigh total amount of mixture you have, in ounces and divide by the number of servings needed. Serving size should be between 4 and 6 ounces.

Form each serving into 2 patties, greasing hands with a little olive oil, if needed. Flatten the patties and place on a well-oiled parchment or silpat-lined sheet pan and bake at 350F for approximately 30 minutes, flipping after 20 minutes.**

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps.Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 350F
Saute onions in olive oil until translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute longer.
Add mushrooms, salt, pepper and any dry herbs being used and cook until very tender, about 10 minutes (You want as much moisture to cook out of the mushrooms as possible!)
Remove from heat, drain liquid & allow to cool, 10 minutes.
Add about 3/4 of mushrooms to food processor along with oat flakes, nutritional yeast, sunflower seeds and tahini. Process to create a firm, sticky mixture.
Scrape mixture into a bowl and stir in remaining mushroom mixture and parsley. Refrigeration isn't necessary, but may speed the firming process.
Weigh total amount of mixture you have, in ounces and divide by the number of servings needed. Serving size should be between 4 and 6 ounces.
Form each serving into 2 patties, greasing hands with a little olive oil, if needed. Flatten the patties and place on a well-oiled parchment or silpat-lined sheet pan and bake at 350F for approximately 30 minutes, flipping after 20 minutes.**
Clean your work area and anything you used to complete this recipe.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.