Mushroom Burgers

From Canyon Ranch Nourish

This is a bit labor intensive, but excellent taste.  Only 4 small burgers result, so probably should double the recipe to get more than one meal out of it.  Served with braised red cabbage and onions.
Great on a tortilla with hummus or avocado and the cabbage topping.

I only had portobello caps on hand, so next time I'll try with the 3 mushrooms.  I'm guessing it'll be even better, since I like oyster mushrooms a lot!

Ingredients:

2 tsp EVOO
2/3 cup minced yellow onions
2 Tbsp minced garlic
10 oz portobello mushrooms, gills and stems removed
2/3 cup chopped oyster mushrooms
2/3 cup chopped shiitake mushrooms, stems removed
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 Tbsp low sodium tamarind sauce
1 Tbsp plus 1 tsp Worcestershire sauce
2 tsp chili powder (we only used 1 tsp)
1/2 cup oat flour (make by processing oats in spice grinder)
1/4 cup roasted, chopped cashews
2 Tbsp brown rice flour (we used whole wheat)
2 tsp minced flat-leaf parsley

For serving - tortilla or multigrain rolls, lettuce, tomato, red onion (or braised red cabbage)

Directions:
1) Heat the olive oil over medium heat in a large sauce pan.  Sauce the onions and garlic until the onions are translucent.

2.  Add all the mushrooms and cook to release their liquids and slightly caramelize them.  Add the salt, pepper, tamarind, Worcestershire and chili powder and cook until dry.

3.  Remove from the heat and stir in the oat flour, cashews, rice flour and parsley.  Immediately pulse in a food processor, until the mixture comes together.

4. Form the mushroom mixture into 3-oz patties.  Grill the patties on a flat-top grill or in an electric skillet at 350 until slightly brown on each side.  I put them in the oven - but watch carefully to just brown, a few minutes on each side.