By Brendan Brazier • September 20th, 2011

Full of flavor, these plant-based burgers are extremely versatile.

Portobello Patties

Time for cooked method: 10 minutes prep; 2–3 minutes to cook • Prep time for raw method: 10 minutes; 10–12 hours to dehydrate • Makes 4 burgers

½ cup ground flax seeds

¼ cup hemp seeds

2 tbsp fresh parsley, chopped

½ tsp fresh thyme, chopped

1 tbsp EFA oil

2 tbsp brown rice miso paste

1 tsp pressed garlic

½ tsp black pepper

2 tbsp nutritional yeast

2 tsp Dijon mustard

¼ cup chopped walnut pieces

2 medium Portobello mushrooms,

chopped into large cubes

1⁄3 cup quinoa flakes (for cooked method only; omit for raw method)

• In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms.

• Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.

Raw method (best)

• Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet. Dehydrate for 10–12 hours at 115°F, then flip and transfer to a mesh sheet and “cook” for 2 more hours.

• These keep for several days wrapped and refrigerated, and can be reheated as needed.

Cooked method

• Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.

• Saute the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture. Follow the rest of the recipe to form burgers.

• To cook, shape the mixture into 4 balls (press firmly to compact) and form into patties. Over very low heat, oil the pan with 1 or 2 tbsp coconut oil.

• Add the patties, and cook approximately 10 minutes on each side. The patties will remain soft on the inside but utterly enjoyable.

To serve

• Try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables, or in a wrap or bun of choice with all the trimmings.

Brendan Brazier is a professional Ironman triathlete and a two-time Canadian 50 km UltraMarathon Champion.  He is the bestselling author of Thrive Fitness and The Thrive Diet and the creator of an award-winning line of whole food nutritional products called VEGA. 

Location:  Vancouver, CA

Brendan Brazier is a professional Ironman triathlete and a two-time Canadian 50 km UltraMarathon Champion.  He is the bestselling author of Thrive Fitness and The Thrive Diet and the creator of an award-winning line of whole...