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The Burger Evolution | Portobello “Burger” Patties

Posted By Julie Morris On November 5, 2009 @ 6:00 am In Full Recipe List,GreenChef Foodie Talk,Recipes / Main Courses,Recipes / Raw,Recipes / Vegan | 5 Comments

In caveman days, I think I actually would have done pretty well. While my un-evolved cohorts were off worrying about getting stampeded by woolly mammoths in their quest for a meaty entree, I would have stayed at home feasting on berries and nuts and nutritious greens, and feeling – yes – totally fabulous. I probably would have looked hot in my cavelady dress too.

Ironically, it’s some of the modern social settings that can, at times, be a wee bit problematic. Like barbecues. Oh yeah – the smokey grills full of animal-bits, bowls of greasy chips, and ubiquitous offerings of “mystery ingredient” coleslaw have me basically locked into the one thing I can share with everyone: beer. And while beer is great and all it’s not exactly my idea of a well-rounded meal . . . which is why I always BYOB.

Recipe After The Jump

No – not more beer (while arguably always a good idea). In this case I’m referring to burgers. I like to bring my own homemade burger patties for several reasons: to participate in the BBQ fun, to ensure that I eat well, and to share with my woolly mammoth chasing friends. This summer’s no different, and lately I’ve been absolutely hooked on a new burger recipe: a Portobello Burger Patty which is so fantastically savory, juicy, and full of plant-based protein, I’ve clearly developed a new healthy habit. I make a big batch ahead of time, and then just use as needed (and by “as needed” I mean embarrassingly often).

Such an easy BBQ solution with only one little problem – everyone else seems to favor my burgers over the ones on the grill too. So do yourself a favor and bring extra, as these days survival of the fittest is more in line with He Who Has The Most Portobello Burgers. Evolution, baby.


Full of flavor, these plant-based burgers are extremely versatile. I love the satisfying element they provide to a meal, without being overloaded with fat or nuts. Plus, they look like “real” burgers too! They are wonderful as a raw dish, but feel free to cook* these as well if you are short on time – they are delicious and health-giving either way.

Makes 8 patties

For the Burger Patties:

½ cup ground flax seed

¼ cup hemp seeds

2 Tbsp fresh-chopped parsley

½ tsp fresh chopped thyme

1 Tbsp flax oil or olive oil

1½ Tbsp nama shoyu (or soy sauce)

1 tsp pressed garlic

½ tsp black pepper

2 Tbsp nutritional yeast

1 tsp mustard (stone-ground brown mustard preferable)

¼ cup chopped walnut pieces

2 medium portobello mushrooms, broken into large pieces


Mix: In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms. Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.

Raw method (best): On a texflex sheet, squeeze the mixture into 8 balls and flatten into patties on a sheet. Dehydrate for 10 – 12 hours at 115 degrees, then flip and transfer to a mesh sheet and “cook” for 2 more hours. These keep for several days wrapped and refrigerated, and can be reheated as needed.

Serving suggestions: try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables, or in a wrap or bun of choice with all the trimmings.

*Cooked method: Saute the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture. Follow the rest of the recipe to form burgers. To cook, squeeze the mixture into 8 balls (press firmly to compact) and form into patties. Over very low heat, oil the pan with 1 or 2 Tbsp coconut oil. Add the patties, and cook approximately 10 minutes on each side. Patties will remain soft on the inside, but utterly enjoyable.

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