Savory Veggie Burger

Recipes

Savory Veggie Burger

This vegan veggie burger taste so delicious even meat-eaters won't be able to tell the difference. They are very easy to make, they don't fall apart on the grill and they have a meaty texture to them. You can store them in the refrigerator making them an easy lunch or dinner for the next day. These burgers are also packed with heart healthy and immune supporting vitamin and minerals, so you'll be nourishing your health with each and every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4

Equipment

  • food processor
  • cast iron griddle
  • saute pan

Ingredients
  

  • 2 tablespoons extra-virgin olive oil more for drizzling
  • 2/3 cup shallots chopped
  • 16 ounces white button mushrooms de-stemmed and diced
  • 2 tablespoons soy sauce
  • ¼ cup balsamic vinegar
  • 1/2 tsp maple syrup
  • 2-3 cloves garlic cloves minced
  • ½ teaspoon smoked paprika
  • 2 teaspoons sriracha more if desired
  • ½ cup crushed walnuts
  • ¼ cup ground flaxseed
  • 2 cups cooked brown rice fresh cooked
  • 1 cup panko bread crumbs divided
  • Vegan Worcestershire sauce for brushing
  • Nonstick cooking spray for grilling
  • Hamburger buns & desired burger fixings
  • Sea salt and freshly ground black pepper

Instructions
 

  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
  • Stir in the soy sauce, balsamic vinegar, and maple syrup. Mix well and reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
  • In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.
  • Transfer to a large bowl and stir in the remaining panko.
  • Form into 8 slider-sized patties or 6 burger-sized patties.
  • Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.

Notes

The patties can be made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days – they reheat surprisingly well.
*It’s very very important that your white rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn’t as sticky, so be sure to get short grain rice you can swap the white for brown rice, if desired).
* I used this recipe- Homemade Vegan Worcestershire Sauce from https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
Keyword mushroom burger, vegan burger, veggie burger