The Ultimate Veggie Burger (vegan friendly)
The Ultimate Veggie Burger! (Vegan friendly)
🍃 Jam packed with nutrient dense ingredients! You can bun them, slider them or even break them up into a lettuce cup!
🍴 For 4 burger patties // macros per patty…
368 Calories 🌿
➕ 12g Protein
➕ 41g Carbs
➕ 19g Fats
2 tablespoons extra-virgin olive oil, more for drizzling
2 shallots, chopped (⅔ cup)
450g mushrooms (mix of shiitake + portobello), de-stemmed and diced
2 tablespoons tamari
¼ cup balsamic vinegar
1 tablespoon mirin (or ½ teaspoon pure maple syrup)
2 garlic cloves, minced
½ teaspoon smoked paprika
2 teaspoons sriracha, more if desired
½ cup crushed walnuts
¼ cup ground flaxseed
2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)
1 cup panko bread crumbs, divided
Worcestershire sauce (vegan version available), for brushing
nonstick cooking spray, for grilling
desired burger fixings (buns, vegan mayo or avocado, mayo, mustard, ketchup)
sea salt and freshly ground black pepper.
Heat oil in a medium pan 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 tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, and 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 bowl and stir in the remaining panko.
Form into 4 or 8 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 grill, brush with Worcestershire sauce, and serve with desired toppings.. 👌🏼