Darn Veggie Burgers, A blend of shiitake and portobello mushrooms forms the basis of these hamburgers, which create a pleasing texture and a rich umami flavor. They are seasoned with tamari, balsamic, smoked paprika and sriracha. It may sound like a strange combination, but these ingredients contribute to an incredible spicy / smoky taste. The nut puree gives them a mess-free consistency, and sticky and freshly baked short grain rice.
Ingredients
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- 2 tablespoons extra-virgin olive oil, more for drizzling
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- 2 shallots, chopped (⅔ cup)
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- 16 ounces mushrooms (mix of shiitake + portobello), de-stemmed and diced
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- 2 tablespoons tamari
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- ¼ cup balsamic vinegar
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- 1 tablespoon mirin (or ½ teaspoon pure maple syrup)
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- 2 garlic cloves, minced
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- ½ teaspoon smoked paprika
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- 2 teaspoons sriracha, more if desired
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- ½ cup crushed walnuts
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- ¼ cup ground flaxseed
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- 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)*
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- 1 cup panko bread crumbs, divided
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- vegan worcestershire sauce, for brushing
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- nonstick cooking spray, for grilling
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- desired burger fixings (buns, vegan mayo or avocado mayo, mustard, ketchup)
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- 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 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 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.
Originally posted 2019-01-20 10:47:08.
Notes
The patties can 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 brown 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). I like to cook my rice in a rice cooker, or use this stovetop method: Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.
Originally posted 2019-01-20 10:47:08.
