Tempeh Portobello Burgers

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 8oz 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 cup whole wheat flour

1/4 cup (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.