Name: 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

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.