These delectable plant-based patties are a fantastic choice for those seeking a delicious and wholesome alternative to traditional burgers. Whether you’re a devoted vegetarian, a health-conscious food lover, or simply eager to explore new flavors, this veggie burger recipe is a perfect choice for the summer. This recipe will guide you through the step-by-step process of creating these mouthwatering mushroom veggie burgers, from selecting the freshest ingredients to achieving that perfect burger texture that’s both hearty and satisfying. Prepare to experience a burst of savory flavors, a satisfying bite, and the joy of savoring a homemade veggie burger that will make you forget all about its meat-based counterparts. Let’s dive into the delightful world of mushrooms and unlock the secrets to crafting a truly remarkable plant-based burger experience.
Makes 8-10 patties
Ingredients
2 tablespoons extra-virgin olive oil, more for drizzling
1/2 yellow onion, diced
16 ounces mushrooms, mix of shiitake + portobello, stemmed and diced
2 tablespoons tamari
2 tablespoons balsamic vinegar
½ teaspoon maple syrup
2 garlic cloves, minced
½ teaspoon smoked paprika
2 teaspoons sriracha, more if desired
½ cup chopped walnuts
¼ cup ground flaxseed
1 cup cooked sprouted brown rice freshly cooked so that it’s sticky (this will hold the burgers together)
1/2 cup oats
1 cup organic panko bread crumbs, divided in half
Vegan Worcestershire sauce, for brushing
Nonstick cooking spray, for grilling
Hamburger buns & desired burger fixings
Sea salt and freshly ground black pepper
Directions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed. You want to sauté as much of the liquid out of the mushrooms as possible before moving on to the next step.
- Stir in the tamari, vinegar, and maple syrup. Stir, 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, the oats, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
- Transfer to a large bowl and fold in the remaining panko.
- Form into 8-10 patties depending on the size you’re going for, and then place them on a large plate and chill in the fridge for 1 hour.
- If you’re grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
- Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
- Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings. These burgers go great in a brioche bun, a lettuce wrap, or even on a salad as a burger bowl! Enjoy.
