Go Meatless for the Forth of July

To all the folks looking to decrease their meat intake but still want to enjoy a burger this holiday weekend, here is a drool worthy meatless burger recipe below. As you'll see in upcoming post, I've made a few lifestyle changes to my diet and I'm cutting back on meat.  Key word cutting back, not giving up. For those like myself, who  want to make the move to a more veggie friendly diet,  but are  not super savvy with sophisticated meat free meals,  V-lish, comes in handy.  V-lish is a  new site  dedicated to explore and sustain the transition of being meat free. Just in time for the holiday, they've supplied this Mushroom Nut Burger   recipe that looks both  hearty and healthy. I'm excited and am looking forward to giving it a  try this weekend. What  do you think about a meat free meal, day or lifestyle?

Mushroom-Nut Burgers 
1½ cups lightly packed, fresh, soft whole-grain bread crumbs (from about 3 to 4 large slices) (see notes)
1 teaspoon Italian seasoning or all-purpose seasoning
½ teaspoon chili powder
½ teaspoon garlic powder
⅛ teaspoon sea salt
½ cup chopped walnuts
2 cups chopped mushrooms
⅓ cup diced onion
1 teaspoon reduced-sodium tamari or ¼ teaspoon sea salt
Preheat the oven to 375 degrees F. Line a medium baking pan with unbleached parchment paper.
Put the bread crumbs, Italian or all-purpose seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate.
Place a 3-inch cookie cutter ring on the parchment. Pack one-quarter of the mushroom– bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. (see note) Repeat with the remaining mushroom–bread crumb mixture. Flatten each burger slightly with the back of a flat spatula. Bake for 18 minutes. Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden.
Serve on toasted whole-grain buns, topped with lettuce, tomato, sweet onion, mustard, and ketchup.
Chef’s Notes:
Gluten-free option: To make gluten-free bread crumbs, use your favorite gluten-free bread in place of the wholegrain bread.
Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the burgers together. To make fresh bread crumbs, tear 3 to 4 slices of fresh, soft whole-grain bread into chunks. Put the bread chunks in a blender and process into coarse crumbs.
Alternately form the burgers into four patties, with your hands.
YIELD: 4 Servings
Recipe provided by Laura Theodore, the Jazzy Vegetarian, and host of the PBS television series of the same name, as well as the podcast. Her most recent book is Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. For more information please visit: www.lauratheodore.com