Veggie Burger

By Youcipe

1 week, 5 days ago

Description

Recipe: Tangy, smoky, and oh-so-satisfying, these Best Veggie Burgers are a hit with meat lovers and veggies alike! Packed with hearty mushrooms, walnuts, and sticky brown rice, they grill up perfectly with a charred exterior and robust flavor. Perfect for BBQs, weeknight dinners, or meal prep! 😋🌽

Ingredients

✅ 2 tablespoons extra-virgin olive oil, plus more for drizzling 🫒

✅ 2 shallots, chopped (⅔ cup) 🧅

✅ 16 ounces mushrooms (mix of shiitake + portobello), stemmed and diced 🍄

✅ 2 tablespoons tamari 🥢

✅ 2 tablespoons balsamic vinegar 🍎

✅ 1 tablespoon mirin (or ½ teaspoon maple syrup) 🍯

✅ 2 garlic cloves, minced 🧄

✅ ½ teaspoon smoked paprika 🌶️

✅ 2 teaspoons sriracha (more for spicier burgers) 🌶️

✅ ½ cup chopped walnuts 🌰

✅ ¼ cup ground flaxseed 🌾

✅ 2 cups cooked short-grain brown rice, freshly cooked and sticky 🍚

✅ 1 cup panko bread crumbs, divided 🥖

✅ Vegan Worcestershire sauce, for brushing 🥄

✅ Sea salt and freshly ground black pepper, to taste 🧂

✅ Nonstick cooking spray, for grilling 🛢️

✅ Hamburger buns and desired fixings (lettuce, tomato, etc.) 🍔

Equipment

✅ Medium skillet

✅ Food processor

✅ Large mixing bowl

✅ Large plate

✅ Grill or cast-iron skillet

✅ Spatula

Quick Steps

1️⃣ Cook the Mushrooms:
Heat 2 tbsp olive oil in a medium skillet over medium heat. Sauté 2 chopped shallots for 1 minute until soft. Add 16 oz diced mushrooms and a pinch of salt, sautéing for 6–9 minutes until browned, lowering heat as needed.

2️⃣ Flavor the Mixture:
Stir in 2 tbsp tamari, 2 tbsp balsamic vinegar, and 1 tbsp mirin. Add 2 minced garlic cloves, ½ tsp smoked paprika, and 2 tsp sriracha. Cook briefly, then remove from heat and cool slightly.

3️⃣ Blend the Base:
In a food processor, pulse the mushroom mixture, ½ cup walnuts, ¼ cup flaxseed, 2 cups sticky brown rice, and ½ cup panko until just combined (keep some texture). Transfer to a bowl and fold in the remaining ½ cup panko.

4️⃣ Form Patties:
Form into 8 patties and place on a plate. Chill in the fridge for 1 hour to set.

5️⃣ Cook the Burgers:
Grill: Preheat grill to medium-high, brush patties with olive oil, and spray grill with cooking spray. Grill 7 minutes per side, pressing lightly with a spatula, until charred and cooked through.
Stovetop: Heat a cast-iron skillet over medium heat, coat with oil, and cook patties 5–6 minutes per side until well-charred.

6️⃣ Serve:
Brush patties with vegan Worcestershire sauce. Serve on buns with desired fixings like lettuce, tomato, and avocado. Enjoy the smoky, hearty deliciousness! 😍

Tips

👉 Storage: Store uncooked patties in the fridge for up to 2 days or freeze for up to 3 months. Cooked burgers keep in the fridge for 3–4 days or freeze for 3 months; reheat at 400°F/200°C for 10–20 minutes.

👉 Serving: Pair with sweet potato fries or a fresh salad for a complete meal.

👉 Substitutions: Swap walnuts for pecans or almonds; use gluten-free panko for a gluten-free option.

👉 Rice Tip: Use freshly cooked short-grain brown rice for stickiness to help patties hold together.