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Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside.
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Saute the onions and garlic together until fully softened.
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Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms.
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Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix.
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You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture.
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Chill the mixture for a couple of hours or even overnight before using.
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Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties.
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Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo.