Veggie Burger
DIETITIAN RECIPE -
1 (8oz) package baby portabella mushrooms, sliced
1 medium yellow onion, chopped
2 Tablespoons Clearly Organic Coconut Oil
1 cup cooked Clearly Organic Brown Rice
3/4 cup Clearly Roasted Cashews
1 Tablespoon Clearly Organic Chile Powder
1 Tablespoon Clearly Organic Cumin
1/2 Tablespoon Clearly Organic Paprika
1/2 teaspoon salt
1/2 teaspoon Clearly Organic Ground Pepper
1 cup Clearly Organic Old Fashioned Oats
1/2 cup panko bread crumbs
2 eggs
Sprinkle of red pepper flakes (optional)
Start by cooking rice according to package. While rice is cooking chop onions and mushrooms. Place chopped onions and coconut oil in a large sauté pan over medium heat. Sauté for 10 minutes stirring occasionally. Add mushrooms to sauté pan and continue cooking for an additional 5 minutes or until mushrooms are slightly brown.
While veggies and rice are cooking place cashews and spices in a food processor. Pulse 3 times then process for 5 seconds. Cashews and spices will start to form a thick paste. Stir contents in processor with a spatula. Add oats, bread crumbs, egg and sautéed vegetables to the food processor. Pulse 3 times then process for 10 seconds. Ingredients will start to meld and form a ball. Stir contents with spatula to test consistency. If the mixture is to moist to form a patty add more oats. Once desired consistency is reached make 6 veggie patties. Grill on outdoor grill for 8-10 minutes. Stopping to flip halfway through. Patties can also be pan fried in coconut oil over medium heat for the same amount of time.
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