Best Veggie Burger
User Reviews
4.9
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Prep Time
1 hr 20 mins
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Cook Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Best Veggie Burger
Description
The Best Veggie Burger features a blend of mushrooms—including shiitake and portobello—combined with walnuts, flaxseed, and freshly cooked sticky brown rice to form the patties. The mushrooms are sautéed with shallots and seasoned with tamari, balsamic vinegar, mirin, garlic, smoked paprika, and sriracha, lending a savory and slightly smoky flavor. The mixture is processed to bind but retain texture, shaped into patties, and chilled for firmness before grilling or pan-frying.
Cooking the patties over medium-high heat develops a browned, slightly crisp crust, while the interior stays tender and textured from the combination of grains and nuts. Brushing with oil and using cooking spray helps prevent sticking and promotes even browning. On the grill or stove, these patties hold their shape well and offer a meaty, chewy bite.
These veggie burgers are versatile and can be served on hamburger buns with favorite fixings like lettuce, tomato, and condiments. The recipe yields eight patties, making it suitable for multiple servings or meal prep. The use of sticky short-grain brown rice is essential for cohesion, distinguishing this recipe from burgers using longer grain rice.
Notes suggest preparing patties in advance and chilling before cooking, as well as storing cooked burgers refrigerated for several days or freezing up to three months. Reheating can be done in the oven or microwave, maintaining texture. This allows making the recipe ahead for convenience.
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 2 shallot 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 minced, cloves
- ½ teaspoon smoked paprika
- 2 teaspoons sriracha more if desired
- ½ cup walnuts chopped
- ¼ cup Flaxseed ground
- 2 cups brown rice freshly cooked so that it’s sticky, cooked short-grain
- 1 cup panko bread crumbs divided
- Worcestershire sauce for brushing, vegan
- cooking spray for grilling, nonstick
- hamburger buns and desired burger fixings
- salt sea salt; freshly ground black pepper
- black pepper sea salt; 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 and 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, 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 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 patties, 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.
Notes
- Ensure your brown rice is freshly cooked and sticky to help the patties bind well.
- The patties can be shaped and refrigerated up to an hour before grilling to improve handling.
- Cooked burgers store well in the refrigerator for 3 to 4 days and freeze up to 3 months.
- Reheat frozen or refrigerated patties in a 400°F oven for 10 to 20 minutes or in the microwave until warm.
User Reviews
Overall Rating
4.9
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