Tempeh Portabello Burgers

2 (8 oz) pkgs. multigrain tempeh, cut into cubes
1½ cups onion, diced
4 T olive oil
2-3 portabello mushrooms, finely diced
2 T balsamic vinegar
spices to taste (thyme, basil, oregano, etc.)
2 cloves garlic, crushed
¼ t pepper
½ cup whole wheat flour (or more)
¼ cup soy sauce

1. Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool

2. In a non-stick skillet, saute the onion in 2 T. olive oil for 3 minutes until soft.

3. Add the mushrooms and saute an additional 3-5 minutes, until the onions are lightly browned.

4. Add the balsamic vinegar, stir well, and saute an additional 2 minutes. Remove the skillet from the heat and set aside.

5. 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.

6. Add the flour, tamari, and remaining 2 T. olive oil, and stir well to combine.

7. Chill mixture for at least 30 minutes. Mixture should hold its own shape (be relatively dry). Add more flour if it is too wet.

8. Form burger patties from 1/2 cup of the mixture. Fry/cook lightly in a skillet with olive oil, until browned on each side, 6-8 minutes.