best-veggie-burger

🥘 Ingredients

• extra-virgin olive oil 2 tbsp
• shallots 2
• mushrooms 16 oz
• sea salt
• tamari 2 tbsp
• balsamic vinegar 2 tbsp
• mirin 1 tbsp
• maple syrup ½ tsp
• garlic cloves 2
• smoked paprika ½ tsp
• sriracha 2 tsp
• walnuts ½ cup
• ground flaxseed ¼ cup
• cooked short-grain brown rice 2 cup
• panko bread crumbs 1 cup
• extra-virgin olive oil
• vegan Worcestershire sauce

1. 1

   Heat extra-virgin olive oil in a medium skillet over medium heat. Add shallots ) and sauté until soft, 1 minute . Add mushrooms and a generous pinch of sea salt and sauté until soft and browned, 6 to 9 minutes , turning down the heat slightly, as needed. Stir in tamari , balsamic vinegar , and mirin (or maple syrup ). Stir, reduce the heat, then add garlic cloves , smoked paprika , and sriracha (more if desired). Remove the pan from the heat and let cool slightly.
2. 2

   In a food processor, combine the sautéed mushrooms, walnuts , ground flaxseed , cooked short-grain brown rice , and ½ cup of the panko bread crumbs (divided). Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture. Transfer to a large bowl and fold in the remaining panko.
3. 3

   Form into 8 patties, place them on a large plate, and chill in the fridge for 1 hour .
4. 4

   If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with extra-virgin olive oil and spray the grill with nonstick cooking spray . Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
5. 5

   Alternately, heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through. Remove from the heat, brush with vegan Worcestershire sauce , and serve with hamburger buns and desired burger fixings.