Veggie Burger

¼ cup Extra Virgin Olive Oil
¼ cup Soy Sauce
¼ cup Balsamic Vinegar
2 ½ Qt Button Mushrooms – Fresh, washed
1 cup Yellow Onions
1 cup Red Bell Peppers – ¼” diced
1 cup Green Bell Peppers – ¼” diced
¾ tbsp Chopped Garlic
¾ tbsp Tabasco Jalapeno Sauce (Green)
¼ tbsp Ground Cumin
½ tbsp Mushroom Base
½ tsp Chipotle
1 ½ Eggs
¼ tsp Black Coarse Ground Pepper
¼ can Black Eye Peas – Rinsed, Drained
2 cup Japanese Bread Crumbs

Combine ½ of virgin olive oil, ½ Soy Sauce and ½ balsamic vinegar in a large mixing bowl. Add mushrooms and toss until well coated. Spread mushrooms on sheet pan and roast until dark brown and mostly dry. Puree mushrooms in food processor to form a paste. Saute onions, peppers, and garlic in the remainder of the olive oil until soft. Combine all remaining ingredients except breadcrumbs in mixer. Blend with whisk attachment until evenly distributed and peas are mostly broken up. Add breadcrumbs and blend until well distributed. Line sheet tray with parchment paper and lightly spray with cooking spray. Form into 6 oz hamburger style patties. Place on prepared sheet trays and bake in 425 degree oven for approximately 15 minutes or until internal temperature of 160 degrees is reached.

Makes: 3 lbs

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.