Veggie Burger

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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