Savory Portobello Mushroom Burger

• Course Dinner, Main Course, Main Dish
• Cuisine American, Dairy-Free, Memorial Day, Spring, Summer

Prep time

Cook time

Servings

Ingredients

• For the mushroom patties:
• 5 large Portobello mushrooms
• 1 tbsp Oil
• 4 to 6 tbsp perfect gluten-free breadcrumbs
• 2 tbsp Nutritional Yeast
• 2 tbsp ground flax
• 5 tbsp Warm Water
• 2 cloves garlic crushed
• 1 tsp steak spice
• 1 tbsp vegan Worcestershire sauce
• Salt and Pepper to taste
• For the caramelized onions:
• 1 Yellow Onion sliced
• 1 tbsp Oil
• 1 pinch Salt
• 1 pinch Sugar
• To assemble:
• 2 gluten-free Millet & Chia Hamburger Buns
• 1/2 tsp Oil
• 4 slices vegan cheese
• fresh thyme to garnish

Instructions

1. Preheat oven to 350°F. Lightly whisk flax and water in a small bowl and set aside.
2. Wipe off any debris from mushrooms then discard stems and gills. Chop into ½” cubes.
3. Pan fry until cooked through, 8 to 10 minutes. Reserve 1/2 cup of mixture for garnish.
4. Transfer to the bowl of a food processor and add remaining ingredients starting with the smallest amount of bread crumbs. Pulse until chopped and mixture comes together. Add more breadcrumbs as necessary.
5. Form into 2 large patties and place on a baking sheet fitted with parchment. Bake until nicely browned and fragrant, 18 to 20 minutes, flipping halfway.
6. Meanwhile, caramelize the onions with the oil, salt and sugar in a large pan over medium heat, stirring until soft and light golden brown.
7. When ready to assemble, oil the top of the buns and warm in the oven. Top with mushroom patties, 2 slices of cheese, reserved mushrooms and onions.