Wild Mushroom Burger

From Akasha Richmond’s The Art of Tofu
30 minutes prep time | Serves 8

What you need:

• 1 2 tsps light olive oilmedium-sized yellow onion, chopped fine
• 2 shallots, peeled and minced
• 1/8 tsp salt
• 1 cup dry shiitake mushrooms, soaked in very hot water until soft
• 2 cups stemmed and chopped wild, domestic, or Portobello mushrooms
• 1 pkg Mori-Nu Silken Extra Firm Tofu, mashed
• 1/3 cup toasted wheat germ
• 1/3 cup bread crumbs
• 2 Tbsps light soy sauce
• 2 Tbsps Worcestershire sauce, vegetarian style
• 1 tsp liquid smoke flavoring
• 1/2 tsp granulated garlic
• 3/4 cup quick cooking oats
• Olive oil cooking spray

What to do:

1. Preheat oven to 375°F.  Lightly coat a heavy skillet with cooking spray and sauté onions, shallots, and salt in olive oil for about 5 minutes.  Stem softened shiitake mushrooms and mince with fresh mushrooms in a food processor.  Add to onions.  Cook for another 10 minutes, stirring occasionally to prevent sticking.  Mix mushrooms with mashed tofu; add remaining ingredients and mix well.
2. Measure out eight 1/2 cup portions.  Wet hands with water to prevent sticking and form into patties.  Place side by side on a cookie sheet coated with cooking oil spray and bake for 25 minutes, turning once after 15 minutes.
3. Before serving, heat in a heavy skillet coated with cooking oil spray and grill a few minutes on each side.  Serve on a whole wheat bun with tomato, pickles, onion, lettuce, ketchup, or Thousand Island dressing.
   
   Per serving: 193 calories, 10 g protein, 37 g carbohydrates, 3 g fat, 0 mg cholesterol.