step 1
To get 1 cup of cooked wheatberries, cook 1 part Dry Wheat Berries (1 cup) to 2 parts water for 25-30 minutes until water is absorbed.
step 2
Place the onions in a large non-stick skillet over medium heat with 1 tablespoon of Extra-Virgin Olive Oil (1/4 cup), McCormick® Garlic Powder (1/2 tsp), Ground Black Pepper (to taste) and 2 tablespoon water. Evenly coat the onions and stir occasionally to prevent burning.
step 3
Reduce the heat to medium-low. Add Soy Sauce (1 tsp) and continue to cook, stirring occasionally, until liquid evaporates and onions begin to gently stick to the bottom of the pan. Set aside and keep warm.
step 4
Place 1/4 of the cooked onions in a food processor with the Harissa Paste (1 Tbsp), McCormick® Garlic Powder (1 tsp), Sea Salt (1 tsp) and 1 teaspoon extra virgin olive oil. Blend until pureed.
step 5
Add the pureed onion into a mixing bowl with the cooked wheatberries, Lentils (2 cups), Vegan Cheese (1/4 cup), Old Fashioned Rolled Oats (1/2 cup) andAlmond Flour (1/4 cup). Mix until well blended. Mixture should be moist but firm enough so burgers hold their shape.
step 6
Add more flour if necessary to achieve desired consistency. Adjust salt if necessary. Cover the mixture with plastic wrap and set aside to allow oats to absorb moisture.
step 7
Place the Cremini Mushrooms (4 1/2 cups) in a large, non-stick skillet over medium heat with 1 tablespoon extra virgin olive oil, McCormick® Garlic Powder (1/2 tsp) and 1/4 cup water. Stir so mushrooms are evenly coated. Cover with a tight fitting lid and let cook for 5-7 minutes.
step 8
Remove the lid and cook for another 5-7 minutes until liquid evaporates. Set aside in a warming drawer.
step 9
Place 1 teaspoon of olive oil in a large, non-stick skillet over medium heat and let pan heat up. Place 1/4 cup of burger mixture in the palm of your hand and press down slightly so burger is about 3/4 inch thick.
step 10
Carefully place it the frying pan and let the burger cook for 2-3 minutes. Carefully flip the burger, place vegan cheese on top of burger, cover the skillet with a tight fitting lid and reduce the heat to medium-low. Let cook for 2-3 minutes until cheese melts.
step 11
To make your own Homemade Ketchup, mix the Tomato Paste (2/3 cup), Apple Cider Vinegar (1/4 cup), Honey (1/2 Tbsp), Extra-Virgin Olive Oil (1/2 Tbsp), Onion Powder (1 tsp), McCormick® Garlic Powder (1 tsp), Hot Smoked Paprika (1 tsp), and Sea Salt (1 tsp) in a mixing bowl.
step 12
Transfer the mix to a storage container and refrigerate overnight to let the flavors meld.
step 13
Spread both sides of Hamburger Buns (8) with your Homemade Ketchup and place a layer of mushrooms on the bottom bun. Place the cheese burger on top of the mushrooms. Top with caramelized onions and serve hot immediately.
