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
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
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)