Best Veggie Burger
Ingredients
The patties
-
2
tablespoons
extra-virgin olive oil
-
⅔
cup
chopped shallots
-
16
ounces
shiitake and portobello mushrooms
-
2
tablespoons
tamari
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
mirin
-
½
teaspoon
maple syrup
-
2
cloves
garlic
-
½
teaspoon
smoked paprika
-
2
teaspoons
sriracha
-
½
cup
chopped walnuts
-
¼
cup
ground flaxseed
-
2
cups
cooked short-grain brown rice
-
1
cup
panko bread crumbs
-
to taste
sea salt
-
to taste
freshly ground black pepper
For grilling and serving
-
as needed
Vegan Worcestershire sauce
-
as needed
Hamburger buns
-
as desired
burger fixings
Instructions
- Heat olive oil in a skillet and sauté shallots until soft.
- Add mushrooms and salt, sauté until browned.
- Stir in tamari, vinegar, and mirin, then add garlic, smoked paprika, and sriracha.
- Let the mixture cool slightly, then pulse in a food processor with walnuts, flaxseed, brown rice, and some panko until combined.
- Transfer to a bowl, fold in remaining panko, and form into 8 patties.
- Chill patties in the fridge for 1 hour.
- Preheat grill to medium-high heat, brush patties with olive oil, and grill for 7 minutes on one side.
- Flip and grill for another 6 to 7 minutes until charred and cooked through.
- Remove from heat, brush with Worcestershire sauce, and serve with fixings.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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