This was my first veggie burger, introduced to me by a vegan friend JS. To this day it has remained my favorite veggie burger recipe, and is so good that is has been know to convert non-mushroom eaters into portabello-burger eaters. Taken from this website.

Ingredients

• 2 8 oz packages multigrain tempeh, cubed
• 1 large onion, diced
• 1/4 c olive oil
• 2-3 portabello mushrooms, finely diced
• 2 T balsamic vinegar
• 2 t dried basil
• 2 t dried rosemary
• 1/2 t dried thyme
• 1/4 t pepper
• 2 cloves garlic, minced
• 1/2 c whole wheat flour
• 1/4 c (or more) tamari/soy sauce

Instructions

1. Steam tempeh in a steamer basket for 15 minutes, then set aside to cool.
2. Saute onion and garlic in non-stick skillet for 3 minutes until softened.
3. Add mushrooms and saute an additional 3-5 minute, until the onions are lightly browned.
4. Add the vinegar and stir, and saute 2 more minutes.
5. Remove skillet from heat and set aside.  Crumble the steamed tempeh into a bowl and combine with the onion-mushroom combination and the spices, then stir well to combine.
6. Add flour, tamari, and 2 T olive oil to the mushroom mixture, and stir well to combine.
7. Chill the mixture for at least 30 minutes – it should hold it’s own shape. (If it’s too wet, you can add more flour.)
8. When you are ready to cook the burgers, form patties with 1/2 c of the mixture.  Heat a non-stick skillet to medium heat and fry in a shallow pool of oil until browned on each side, 3-4 minutes per side.