The Ultimate Veggie Burger! (Vegan friendly)
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🍃 Jam packed with nutrient dense ingredients! You can bun them, slider them or even break them up into a lettuce cup! ⁣
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🍴 For 4 burger patties // macros per patty…⁣
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368 Calories 🌿⁣
➕ 12g Protein⁣
➕ 41g Carbs⁣
➕ 19g Fats⁣
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🥄 INGREDIENTS⁣
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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.⁣
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👩🏽‍🍳 METHOD⁣
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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.. 👌🏼⁣