Vegan Keto Mushroom Burger

Preheat your oven to 350°F (177°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.

In a large skillet, cook mushrooms on medium-low heat until they are completely soft. Be sure to stir them frequently.

Let cool for a bit, drain off excess liquid and roughly chop up mushrooms either by hand or in a food processor or blender (see images below for what this should look like).

Stir the tahini, chia seeds, salt, pepper and rosemary in with the chopped mushrooms until everything is thoroughly combined.

Let this mixture stand for about five minutes, so the chia can absorb excess moisture and the mixture thickens.

Stir in the protein powder until it's completely absorbed, starting with just two tablespoons and adding the third a teaspoon at a time. You don't want the mixture to be dry, so stop adding the protein powder if it doesn't mix in thoroughly.

Form into three equal patties, about 4in (10cm) across and 1/2in (~1cm) thick. Place the patties on the baking sheet (no need to worry too much about spacing) and bake for 20-25 minutes, until firm. You can flip them after 15 minutes, but it's not totally necessary.

Remove the patties from the oven, let cool for a few minutes and enjoy!

Start off with just 2 tbsp of the protein powder. If the dough is still sticky, continue to add in 1 tsp at a time until the dough is relatively "dry" looking, but no crumbles of powder appear. In tests, this was usually about 2.5-3 tbsp, sometimes less, sometimes more.