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Mushroom Veggie Burgers

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


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


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a large bowl and fold in the remaining panko.
  5. 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.
  6. 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.
  7. 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.
  8. 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.



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