By Little Northern Bakehouse

You won’t miss the meat in these intensely savoury burgers! Rich, tender Portobello mushrooms are the perfect mouthwatering burger material, from texture to taste. Easy to prep and even easier to enjoy, these succulent patties are perfect on our delicious gluten-free Millet & Chia buns. Topped with caramelized onions and slices of plant-based cheese…divine. Our favourite veggie burger recipe yet!

step 01

Preheat oven to 350F. Lightly whisk flax and water together to make a flax egg.

step 02

Wipe off any debris from mushrooms and then discard stems and gills. Chop into 1/2″ cubes.

step 03

Pan fry the mushrooms until cooked through and keep half the amount aside for garnish.

step 04

Transfer the other half to a food processor and add the remaining ingredients, starting with the smallest amount of bread crumbs. Pulse until chopped and mixture comes together. Add more bread crumbs as necessary.

step 05

Form into 2 large patties and place on a baking sheet fitted with parchment. Bake until nicely browned and fragrant 18-20 minutes flipping halfway.

step 06

While the patties are baking, caramelize the onions in oil with the salt and sugar in a large stirring often until soft and light golden brown.

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