Prep Time: 8 minutes
Cook Time: 25 minutes
Portobello mushrooms were on sale at my local market, so I grabbed 6 of them and have made these burgers twice in the last two days. Sooo yummy. I don't eat them with any bread, but wrap them in romaine leaves instead. I know Portobellos are pricier than most mushrooms, but they give an especially rich flavour. You can sub them with other kinds of mushrooms though. :)
I just had this for lunch with some sliced radish and grape tomatoes. It was delicious.
- 3 portobello mushrooms
- 3-5 garlic cloves
- 1/2 cup brown rice flour
- 1/4 cup flax meal
- 1/2 cup almond meal
- 2-3 drops of liquid smoke
- cornmeal, for coating
Spices - You can use all or some of these, or add some other spices!
- 1/2 tsp onion powder
- 1/2 tsp cajun seasoning (optional, I just had it in my spices and decided to add some)
- 1/2 tsp italian seasoning / thyme / oregano
- pinch of sea salt
- black ground pepper, to taste
- shake of cayenne pepper(if you like things spicy)
- Preheat oven to 350F.
- Blend the mushrooms and garlic cloves in a blender/food processor. If you don't have a powerful blender, you may have to scrape down the sides a few times to get everything blender.
- Add the blender mushroom and garlic into a bowl. Add in the rest of the ingredients, except for the cornmeal. Mix well. If you want to coat your burgers with cornmeal, sprinkle some of it onto a cutting board or flat surface covered in parchment paper. I made equal-sized burgers using a 1/4 measuring cup, flattened them slightly, patted each side onto the cornmeal and placed them into a baking sheet covered in a piece of parchment paper.
- Bake for 25 minutes or 30 if you want them a little firmer.
Each burger has around 130 calories.