Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup chopped sweet onion (about half of a medium onion)
- 3 large garlic cloves, minced
- 12 oz. button mushrooms, de-stem chopped
- 1/4 cup walnuts, chopped
- 1/2 cup firm tofu (about 5 oz.), drained
- 1/2 cup cannellini beans, drained
- 2 tablespoons Braggs Liquid Aminos (soy sauce alternative)
- 2 tablespoons water
- 1 tablespoon Better-Than-Bouillon
- 1/4 teaspoon sage
- 1/8 teaspoon cayenne
- 1 1/2–3/4 cups quick oats (see note)
- Fresh parsley, minced
Instructions
- Preheat oven to 350 F
- In a skillet, add olive oil and chopped onion, sauté for a couple of minutes.
- Next, add minced garlic, sauté for a minute.
- Then add chopped mushrooms, sauté for a few minutes, until mushrooms have released their liquid.
- Set aside and stir in chopped walnuts.
- In a food processor, add tofu, white beans, Braggs Liquid Aminos (soy sauce), water, Better-Than-Bouillon, sage, and cayenne. Blend until smooth.
- In a large bowl, add the onion mixture, the content of the food processor, the oats, and minced fresh parsley. Stir to combine. Let sit for 15-20 minutes.
- Shape into burgers.
- Place burgers on a lined or greased baking sheet tray. Parchment paper works well. To get the burgers uniform, use an ice-cream scoop. Flatten each burger with a greased spatula to get the right thickness.
- Bake at 350 for 20 minutes. Flip the burgers and bake for another 10 minutes. Let cool completely. Refrigerate until ready to use.
- Reheat before serving. To give the burgers a little extra color, heat them in a skillet.
Notes
The amount of liquid the mushrooms release when sautéed can vary, so if the burger mixture seem a little wet, add a few more oats, but only until the burgers keep their shape when making it into a burger.
