Courtesy of Little Northern Bakehouse
You won’t miss the meat in these intensely savory burgers! Rich, tender Portobello mushrooms are the perfect mouthwatering burger material, from texture to taste. Easy to prep and even easier to enjoy, these succulent patties are topped with caramelized onions and slices of plant-based cheese…divine.
- 5 large Portobello mushrooms
- 1 tbsp oil
- 6 tbsp gluten-free breadcrumbs
- 2 tbsp nutritional yeast
- 2 tsp ground flax
- 5 tbsp warm water
- 2 cloves garlic, crushed
- 1 tsp steak spices
- 1 tbsp vegan Worcestershire sauce
- Salt and pepper to taste
- 1 yellow onion, sliced
- 1 tbsp oil
- Pinch of salt
- Pinch of sugar
- 2 Little Northern Bakehouse Millet & Chia Hamburger Buns
- 1/2 tsp oil
- 4 sliced vega cheese
- Fresh thyme, to garnish
Preheat oven to 350 degrees Fahrenheit. Lightly whisk flax and water in a small bowl and set aside.
Wipe off any debris from mushrooms then discard stems and gills. Chop into 1/2-inch cubes.
Pan fry until cooked through, 8 to ten minutes. Reserve 1/2 cup of mixture for garnish.
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.
Form into two large patties and place on a baking sheet fitted with parchment. Bake until nicely browned and fragrant, 18 to 20 minutes, flipping halfway.
Meanwhile, caramelize the onions with the oil, salt, and sugar in a large pan over medium heat, stirring until soft and light golden brown.
When ready to assemble, oil the top of the buns and warm in the oven. Top with mushroom patties, two slices of cheese, reserved mushrooms, and onions.