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Veggie burgers

Everyone including the newly pronounced vegetarian in the family (my youngest Jojo) loved these and declared them the clear winner!   Give them a try and let me know what you think….

2 1/2 to 3 cups finely chopped Portobello mushrooms

1 finely chopped sweet onion

6 cloves of garlic minced

2 jalapeno (optional)

1 1/2 cups fresh or frozen corn

1/2 tbsp each salt n pepper

1 tsp dried oregano

2 tsp sage

1/2 cup hoisin sauce

20 pecans roughly chopped

1/3 cup tahini (recipe to follow in next blog)

1/2 cup oat flour

Begin by frying the onions, garlic and jalapeno until lightly browned.  Next add the mushrooms and saute for approx. 10 min.  Once veggies are cooked, place them along with the rest of the ingredients into a large bowl and stir until mixture becomes thick. Gently form into balls (I made 7) and then flatten with the palm of your hand.   Bake these until firm and crisp.   These freeze well so next time I’ll make a double batch and dinner will take 5 minutes!

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