Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and saute an additional 3-5 minutes or until the onions are lightly browned. Add the balsamic vinegar, stir well, and saute an additional 2 minutes. Remove the skillet from the heat and set aside. Using your fingers, crumble the steamed tempeh into a bowl. Add the sauteed onion-mushroom mixture, basil, rosemary, garlic powder, onion powder, thyme, and pepper to the tempeh, and stir well to combine. Add the flour, tamari, and remaining 2 T. olive oil, and stir well to combine.
Line a large cookie sheet with waxed paper. Using a plastic 1/2 cups measuring cup, portion out 8 burgers on to the waxed paper, and press the burgers with a burger press or your hands to flatten them slightly. Chill the burgers for 1 hour. Lightly oil a non-stick skillet with a little safflower oil. In batches, cook the tempeh portabello burgers until well browned on each side, about 5-7 minutes per side. Add more oil to the pan, if needed, to prevent the burgers from sticking. Serve on whole grain buns with your choice of toppings and condiments.
*Note: you can make these burgers in larger batches, pre-cook them, and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.
Yield: 8 burgers
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