3 tbsp. olive oil
1 lb. mushrooms, sliced (approx. 4 cups)
2 garlic cloves, chopped
1/2 onion, chopped
1/2 cup chopped parsley
1/2 cup gluten free bread crumbs
1/2 cup pecans

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In a pan over medium heat, add olive oil, mushrooms, garlic and onion.  Sauté for 5-6 minutes until mushrooms are tender.
Remove from heat and add Bragg seasoning or soy sauce and parsley.
Transfer mushroom mixture, including any juices into a food processor.  Add bread crumbs and pecans.  Process until well combined and holds its shape when formed into a ball.
Form mixture into 4 patties.  Place in refrigerator for about 1/2 hour before cooking. (optional)
Baked in a preheated 375F oven.
Place patties on a parchment lined baking sheet.  Bake 15  minutes per side.

 

Serve with your favorite toppings such as sliced cucumber, tomatoes or other grilled vegetables.
Makes 4 patties

 

Notes:
If burgers are too wet, just add some additional bread crumbs ( i make my own from dried gluten free bread or process some rice crackers in a blender or food processor, but you can always buy gluten free crumbs in a health food store)

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