Ingredients
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Heat a large stovetop pan over medium-high heat. Add the fennel seeds and cook for one minute, until fragrant, tossing occasionally.
Add the mushrooms and tempeh, cooking for one minute.
Deglaze the pan by adding ½ cup of water, stirring the mushrooms and tempeh.
Stir in the garlic powder, smoked paprika, oregano, onion granules, sage, and red pepper flakes, if using. Turn heat down to medium and cook for an additional 5 minutes or until the water has evaporated.
Stir in the tamari, Worcestershire sauce, and maple syrup, cooking for an additional 2–3 minutes.
Remove from the heat and stir in the parsley. Set aside.
Add the oats, sunflower seeds, and flax meal to a food processor. Blend until the ingredients are a mealy consistency.
Transfer the mushrooms and tempeh to the oat mixture. Pulse a few times until all ingredients are combined.
With clean hands scoop about palm-sized amounts of the mixture and form into patties. Place evenly spaced on the parchment paper-lined baking sheet. You should get 4 large patties or 6 medium patties.
Bake for 30 minutes, flipping halfway through.
Serve with your favorite burger toppings.
Chef's Notes
Substitutions
For the mushrooms, use button, cremini, portobello, or other mushrooms you enjoy.
Use onion powder in place of onion granules.
Use cilantro or chives in place of parsley.
Substitute cashews in place of sunflower seeds.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Heat a large stovetop pan over medium-high heat. Add the fennel seeds and cook for one minute, until fragrant, tossing occasionally.
Add the mushrooms and tempeh, cooking for one minute.
Deglaze the pan by adding ½ cup of water, stirring the mushrooms and tempeh.
Stir in the garlic powder, smoked paprika, oregano, onion granules, sage, and red pepper flakes, if using. Turn heat down to medium and cook for an additional 5 minutes or until the water has evaporated.
Stir in the tamari, Worcestershire sauce, and maple syrup, cooking for an additional 2–3 minutes.
Remove from the heat and stir in the parsley. Set aside.
Add the oats, sunflower seeds, and flax meal to a food processor. Blend until the ingredients are a mealy consistency.
Transfer the mushrooms and tempeh to the oat mixture. Pulse a few times until all ingredients are combined.
With clean hands scoop about palm-sized amounts of the mixture and form into patties. Place evenly spaced on the parchment paper-lined baking sheet. You should get 4 large patties or 6 medium patties.
Bake for 30 minutes, flipping halfway through.
Serve with your favorite burger toppings.
