Plant-Based Burger

Ingredients:

- 4 Ounces Sliced Mushrooms

- 3 Tablespoons Plant Based Butter

- 3/4 Cup Cooked Brown Rice

- 1/2 Cup Walnut Halves

- 1/4 Cup Quaker Oats

- 2 Tbsp Sliced Beets In a Can

- 1 Tbsp Just Mayo

- 1 Tsp Black Pepper
- 1 Tsp Red Pepper Flakes
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika

- 1 1/2 Tsp Salt

- 1 Tbsp Soy Sauce

- 2 Tbsp Liquid Smoke
- 1 1/2 Tsp of Diced Jalepenos

Instructions:

Cover and cook brown rice in microwave for 5 minutes. Once its done, let sit on counter uncovered for an additional 3-5 minutes. While brown rice is cooking, place walnut halves into food processor and chop them until they turn into thin granules. Then pour into bowl and set aside. Then place mushrooms into food processor doing the same with them. Once mushrooms are done pour walnut halves, cooked rice as well as the rest of the ingredients into the food processor. Blend until is makes a paste resembling ground "meat".

Place in bowl with lid (or tin foil) into the refrigerator to chill for a minimum of 30 minutes to thicken and bind. (The longer the chilling time, the better.) Then remove from fridge and form into patties. Can cook on a grill, griddle or fry on the stove with 1-2 tbsp of cooking oil. Cook a couple of minutes until side browns, then flip to other side. Repeat several times pressing down lightly with spatula to make sure burger cooks smoothly.

Makes:
About 5-6 patties, depending on desired thickness of each.

Serve:

In between your choice of buns, adding your condiments, veggies and vegan cheese.
Fries, chips or onion rings are a great addition on the side.

Stores:
In sealed container in refrigerator for 2-3 days, then needs to be cooked.
If placed directly in tightly sealed containers in freezer immediately after cooked and cooling, can last up to 60 days before cooking.