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Recipe for Nutrient-Dense Veggie Burgers


* 4 portobello mushrooms, sliced
* 1 cup of shiitake mushrooms, chopped
* 2 onions, chopped
* 2-3 cloves of garlic, minced
* 1 cup of brown rice
* 2 cups of water
* 2 organic eggs
* 1 block of firm tofu
* 2 tablespoons of extra virgin olive oil
* 2 tablespoons of soy sauce
* 2 tablespoons of miso paste
* 1 cup of 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. Then, 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 heat with olive oil until golden and cooked to desired consistency.

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.

This recipe was adapted from a similar recipe that was followed on Chef At Home, a program that airs on Food Network Canada.


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