June 17th, 2014
Heat 2 teaspoons olive oil in non- stick fry pan over medium heat. Sauté onion, garlic and mushrooms until mushroom liquid has been released and has evaporated, about 5 minutes. Remove from heat.
Pulse almonds in a food processor until finely chopped. Add mushroom mixture to food processor and pulse until just combined (you don’t want it to become mushy). Add in remaining ingredients (except buns), and process until well combined but individual ingredients are visible in small pieces.
Sprinkle some panko over a plastic-wrap-lined sheet pan. Divide mixture into 6 mounds and shape into patties. Press patties into the panko to coat on all sides. Cover with plastic wrap and refrigerate for 30 minutes.
Remove patties from fridge. Heat remaining oil in a non-stick pan over medium heat. Working in batches to avoid crowding, fry patties about 7 minutes per side until heated through, golden brown and crispy. Serve in a toasted split bun with your favourite toppings.
443 calories, 15 g fat, 127 mg calcium, 328 mg sodium, 60 g carbohydrates, 8 g fibre, 17 g protein. Excellent source of vitamins A and E, riboflavin, biotin, folate, iron, magnesium, manganese, phosphorus and selenium; very high source of fibre; source of vitamins C and D, calcium and omega-3.