These burgers are sooo good!!
8 oz mushrooms, chopped fine
1/4 onion, diced fine
2 teaspoons Wildtree Garlic Galore Blend
1/4 cup crumbled goat cheese
1 cup frozen organic broccoli florets, chopped small
1 egg, beaten
1/2 cup organic oatmeal flakes
3 tablespoons Wildtree Worcestershire Sauce, divided
1/2 teaspoon Wildtree Rancher Steak Rub, divided
2 tablespoons mayonnaise
1 tablespoon Wildtree Natural Grapeseed Oil
Preheat oven to 425 degrees. Heat 1 tablespoon Natural Grapeseed Oil in a nonstick skillet over medium-high heat. Add the mushrooms, onion, and Garlic Galore Seasoning Blend and sauté for 5 minutes. Transfer to a mixing bowl to cool slightly. Once cooled, combine the mushroom mixture with broccoli, egg, oatmeal, goat cheese, 2 tablespoons Worcestershire Sauce, and 1/4 teaspoon Rancher Steak Rub. Shape into 4 patties and place on a lightly greased baking sheet. (It may be soupy – if so, you can shape on your baking sheet with a spoon. Hint: I line baking sheet with foil before greasing – makes cleanup a breeze!)
Bake for 15 minutes or until cooked through: 165°F. Meanwhile, mix together the mayonnaise, remaining 1 tablespoon Worcestershire Sauce, and remaining 1/4 teaspoon Rancher Steak Rub; set aside.
Serve mushroom burgers on a gluten free bun and top with the mayonnaise sauce.