Instructions: 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 to 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 tablespoons olive oil, and stir well to combine.

Line a large cookie sheet with waxed paper. Using a plastic 1/2-cup 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 to 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.

This recipe yields 8 burgers.

Comments: 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.

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