Ingredients
Directions
Make the Dehydrated Mushroom Bacon: Use a damp paper towel to clean the mushrooms, then slice them thinly.
In a large bowl, combine the vinegar, tamari, maple syrup, paprika, mustard, liquid smoke, and optional pepper. Whisk thoroughly. Add the mushrooms and stir to coat with the marinade.
Let sit in the refrigerator for at least 30 minutes or overnight.
Transfer the mushrooms to your dehydrator trays, evenly spaced. Heat dehydrator to 145 degrees and dry for 4–6 hours or until desired texture is reached.
Make the burgers: Add the kidney beans and short-grain brown rice to a large bowl. Mash with a fork or potato masher until 3/4 of the beans are mashed. Set aside.
Add the carrots, beets, onion, garlic powder, smoked paprika, Worcestershire sauce, tamari, tomato paste, nutritional yeast, yogurt, and salt, if using, to a food processor and blend until combined, about 30–60 seconds.
Transfer the carrot-beet mixture to the beans and rice mixture and mix until combined.
Stir in the oat flour and flax meal.
Fold in the hemp seeds.
Transfer approximately ½ cup of the mixture onto a parchment-lined baking sheet and press down with clean hands or the measuring cup to form a 4” patty that is approximately ¾” thick. Do this for the remaining mixture. You should have 8 patties. Refrigerate for 1–2 hours or freeze for 30–60 minutes.
Just before removing the patties from the refrigerator or freezer, prepare for baking: Preheat oven to 375 degrees F.
Optional step: After the patties have chilled, remove them from the refrigerator or freezer. Spread the sunflower seeds on a clean cutting board or plate. Coat the patties with sunflower seeds by pressing each side of the patty into the sunflower seeds before transferring each patty back to the baking sheet, spreading out evenly, in preparation for baking.
Bake All American Burgers for 30 minutes, flipping halfway through.
Once the patties are finished baking, add the dehydrated bacon mushrooms along with your favorite toppings, like sliced tomato, onion, and sauce, in between either toasted organic whole grain bread or lettuce wraps.
Chef's Notes
Substitutions
Use any type of mushrooms you’d like.
Use brown mustard in place of Dijon.
Substitute black or pinto beans for kidney beans.
Substitute organic cooked quinoa (gluten-free) or farro (contains gluten) for brown rice.
For the onion, use white, yellow, or red onion. Or, use shallots in place of onion.
Substitute more flax meal or almond meal in place of oat flour.
Substitute quinoa flour (gluten-free) or spelt flour (contains gluten) for oat flour.
Use crushed pumpkin seeds or almonds in place of sunflower seeds.
Traditional Oven Directions for the Dehydrated Mushroom Bacon
Heat oven to 170 degrees F. Line a baking sheet with parchment paper. Evenly space the mushrooms on the sheet. Dehydrate for 4–6 hours, flipping halfway through.
Air Fryer Directions for the Burgers
You’ll likely have to bake these in batches. Add 2–4 burgers at a time and bake at 380 degrees F for 15 minutes, flipping halfway through.
Stovetop Directions for the Burgers
Add your burgers to a large stovetop pan, about ½ inch apart. If there is not enough space for all of them to cook evenly then cook them in two or more batches. Cook for 3–4 minutes or until browned on one side, then flip (gently). Cook for 3–4 minutes on the other side.
Prep Ahead
Marinate the mushrooms the day before you dehydrate them to optimize flavor. Make them ahead of time and store them in an airtight container in the refrigerator for up to 5 days. Prepare the burgers ahead of time, separating them with parchment paper, and keep in an airtight container for up to 3 days before cooking.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
Directions
Make the Dehydrated Mushroom Bacon: Use a damp paper towel to clean the mushrooms, then slice them thinly.
In a large bowl, combine the vinegar, tamari, maple syrup, paprika, mustard, liquid smoke, and optional pepper. Whisk thoroughly. Add the mushrooms and stir to coat with the marinade.
Let sit in the refrigerator for at least 30 minutes or overnight.
Transfer the mushrooms to your dehydrator trays, evenly spaced. Heat dehydrator to 145 degrees and dry for 4–6 hours or until desired texture is reached.
Make the burgers: Add the kidney beans and short-grain brown rice to a large bowl. Mash with a fork or potato masher until 3/4 of the beans are mashed. Set aside.
Add the carrots, beets, onion, garlic powder, smoked paprika, Worcestershire sauce, tamari, tomato paste, nutritional yeast, yogurt, and salt, if using, to a food processor and blend until combined, about 30–60 seconds.
Transfer the carrot-beet mixture to the beans and rice mixture and mix until combined.
Stir in the oat flour and flax meal.
Fold in the hemp seeds.
Transfer approximately ½ cup of the mixture onto a parchment-lined baking sheet and press down with clean hands or the measuring cup to form a 4” patty that is approximately ¾” thick. Do this for the remaining mixture. You should have 8 patties. Refrigerate for 1–2 hours or freeze for 30–60 minutes.
Just before removing the patties from the refrigerator or freezer, prepare for baking: Preheat oven to 375 degrees F.
Optional step: After the patties have chilled, remove them from the refrigerator or freezer. Spread the sunflower seeds on a clean cutting board or plate. Coat the patties with sunflower seeds by pressing each side of the patty into the sunflower seeds before transferring each patty back to the baking sheet, spreading out evenly, in preparation for baking.
Bake All American Burgers for 30 minutes, flipping halfway through.
Once the patties are finished baking, add the dehydrated bacon mushrooms along with your favorite toppings, like sliced tomato, onion, and sauce, in between either toasted organic whole grain bread or lettuce wraps.
