Servings: 4 servings
- 2 tbsp olive oil
- 1 cup onion minced
- 2 cloves garlic minced
- 16 oz mushrooms brown button
- 1 tbsp flax, ground plus 3 tbsp water
- 1/2 cup walnuts pulverized in a food processor
- 2 tsp miso
- 1 tsp sea salt
- 1/2 tsp thyme, dried
- 1 tbsp tamari gluten free
- 1 cup walnut protein powder (I used Octonuts Walnut Protein Powder)
- black pepper to taste
Preheat your oven to 350°F.Heat the olive oil in a large non-stick skillet. Add the onion, garlic and chopped mushrooms. Sauté for 5-7 minutes over low heat or until the mushrooms are tender and the onions are golden.
Mix the ground flax with the warm water and allow it to sit for 5-10 mins to thicken up. Add the ground flax to a medium mixing bowl and then add the cooked mushrooms, walnut, miso, sea salt, dried thyme, tamari and protein powder. Mix until everything is very well combined
Form the mixture into patties about 1/2” thick and 2 1/2” in diameter. Place the formed patties onto a sheet pan that’s lined with parchment paper. Place the sheet pan and bake for 25 mins in the oven. Flip the patties halfway through the cooking time.
When the patties are done cooking remove them from the oven and allow them to cool for 5-10 mins before handling. Build your burgers on GF slider buns (or regular buns) and top with ketchup, mustard, lettuce, tomato, onion and pickles.
Serving: 1patty | Calories: 285kcal | Carbohydrates: 14.3g | Protein: 10.8g | Fat: 22.3g | Saturated Fat: 2.1g | Sodium: 835mg | Potassium: 692mg | Fiber: 5.1g | Sugar: 3.9g | Calcium: 79mg | Iron: 2mg