Umami Mushroom Burger

My friend Patti was in the store the other day and we were talking about how much we love mushrooms…. And how good they are for you!! Especially high in Vitamin D if you set them out in the sun for about 20 minutes with the gills up. She asked that I post my mushroom black bean burger recipe. It’s nice to have these on hand or in the freezer in case a friend stops by:)

This recipe makes about 6 pattties.

Soak 2 T ground flaxseed in 1/4 c water. Let sit while you prepare the other ingredients:

• 1 tablespoon olive oil

• 1 small onion, minced

• 2 T muun chi Fermented Roots

• 2 c mushrooms, finely chopped

• 1 teaspoon coconut aminos

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon black pepper

• 1½ cups cooked black beans, mashed

• l cup walnuts, chopped

• ½ cup muun chi crackers finely ground

• Salt and pepper to taste, plus 1 T nutritional yeast

Glaze:

1 T muun chi Fermented Roots

1 T almond butter

1 T coconut aminos

Mix together the glaze ingredients and set aside.

Mix all the burger ingredients together and add the flax egg. Form into patties and brush with the glaze. Bake at 350 degrees for 30 minutes or grill or pan fry on medium high.

Serve on a bed of lettuce and top with muun chi Muunkraut or your avocado. I chose to roast two portobello mushroom tops after brushing them with the glaze. I then served the burger between the mushrooms tops. Happy gut here we come!