Veggie Burger

Name: Mushroom Walnut Veggie Burger
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 large portobello mushroom, stemmed and diced; 5 shiitake mushrooms, stemmed and diced; 1 shallot, diced; 3 garlic cloves, minced; 2 tablespoons tamari; 1 tablespoon balsamic vinegar; 1 tablespoon mirin; 1 teaspoon smoked paprika; 1 teaspoon sriracha; 1½ cups cooked short grain brown rice; 1 cup walnuts, finely chopped; ½ cup panko bread crumbs; 2 tablespoons ground flaxseed; Sea salt and freshly ground black pepper; Vegan Worcestershire sauce, for brushing; 8 hamburger buns; Desired toppings: avocado, red onion, pickled red onions, mustard, mayo, sprouts, sriracha

This mushroom walnut veggie burger features meaty portobello and shiitake mushrooms combined with walnuts and brown rice to create a sturdy, flavorful patty that won't fall apart on the grill.

🥗Vegan 🥗Vegetarian 🥗Dairy-Free 🏷️Mushroom 🏷️Grillable

Total

1h 20m

Servings

8

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Love And Lemons

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large portobello mushroom, stemmed and diced
5 shiitake mushrooms, stemmed and diced
1 shallot, diced
3 garlic cloves, minced
2 tablespoons tamari
1 tablespoon balsamic vinegar
1 tablespoon mirin
1 teaspoon smoked paprika
1 teaspoon sriracha
1½ cups cooked short grain brown rice
1 cup walnuts, finely chopped
½ cup panko bread crumbs
2 tablespoons ground flaxseed
Sea salt and freshly ground black pepper
Vegan Worcestershire sauce, for brushing
8 hamburger buns
Desired toppings: avocado, red onion, pickled red onions, mustard, mayo, sprouts, sriracha

18 Ingredients

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Instructions

1
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the portobello and shiitake mushrooms and cook, stirring occasionally, for 8 to 10 minutes, or until the liquid has evaporated.
2
Add the shallot and garlic and cook for 1 to 2 minutes, or until fragrant.
3
Stir in the tamari, balsamic vinegar, mirin, smoked paprika, and sriracha. Remove from heat.
4
Transfer the mushroom mixture to a food processor along with the cooked rice, walnuts, panko, and flaxseed. Pulse until the mixture holds together but still has texture. Season to taste with salt and pepper.
5
Form the mixture into 8 patties and brush both sides with the remaining 1 tablespoon olive oil.
6
Preheat a grill or grill pan to medium heat. Grill the patties for 3 to 4 minutes per side, or until crispy on the outside.
7
Brush the cooked patties with vegan Worcestershire sauce.
8
Serve on buns with desired toppings.

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Tips & Notes

Pro tips

Dice the mushrooms finely and cook them down until moisture evaporates — this concentrates umami and helps bind the patties.
Let cooked mushroom mixture cool slightly before mixing with rice and walnuts to prevent steam from making the patties soggy.
Oil your grill grates well or brush the patties with olive oil before grilling to prevent sticking.
Don't press patties while cooking; let them develop a crust on each side undisturbed for 5–6 minutes.

Substitutions

Portobello mushroom → cremini or button mushrooms (use double the amount, as they're less meaty)
Walnuts → sunflower seeds or pecans (same quantity)
Smoked paprika → regular paprika or cumin (reduces smokiness but maintains depth)
Mirin → agave syrup or maple syrup (1 teaspoon, same sweet balance)