Nutrient-Dense Veggie Burgers

Enjoy this delicious, nutrient-dense veggie burger recipe! Try it with fresh tomato and red onion slices, leafy lettuce, and your favorite variety of mustard, with or without a whole grain bun.

4 portobello mushrooms, sliced
1 cup shiitake mushrooms, chopped
2 onions, chopped
2-3 cloves garlic, minced
1 cup brown rice
2 cups water
2 organic eggs
1 block firm tofu
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons miso paste
1 cup breadcrumbs
Sea salt and pepper

Saute mushrooms and garlic with olive oil over medium-high heat until mushrooms lose their moisture and onions begin to caramelize. Add minced garlic and stir while cooking for another minute or two.

Add brown rice, water, and soy sauce. Cover with a lid and cook until the brown rice has absorbed all of the water. Let mixture cool.

Transfer rice and mushroom mixture into a food processor. Add organic eggs, tofu, miso paste, breadcrumbs, sea salt and pepper. Process until all ingredients are smooth.

Use your hands to form mixture into patties. Refrigerate patties until they become firm.

Cook patties over medium-high meat with olive oil until golden and cooked to desired consistency.