- 2 tablespoons extra-virgin olive oil, more for drizzling
- 2 shallots, chopped (⅔ cup)
- 2 tablespoons tamari
- Nonstick cooking spray, for grilling
- 2 tablespoons balsamic vinegar
- 16 ounces mushrooms, mix of shiitake + portobello, stemmed and diced
- ½ teaspoon smoked paprika
- 2 teaspoons sriracha, more if desired
- ¼ cup ground flaxseed
- 2 garlic cloves, minced
- Hamburger buns & desired burger fixings
- 1 tablespoon mirin, or ½ teaspoon maple syrup
- 2 cups cooked short-grain brown rice, freshly cooked so that it’s sticky*
- Vegan Worcestershire sauce, for brushing
- Sea salt and freshly ground black pepper
- ½ cup chopped walnuts
- 1 cup panko bread crumbs, divided
In a medium skillet set over medium heat, warm the olive oil. Add the shallot and cook for 1 minute, or until soft. Add the mushrooms and a big teaspoon of salt, and cook for 6 to 9 minutes, adjusting the heat as necessary, until the mushrooms are tender and browned.
Add the mirin, vinegar, and tamari by stirring. Garlic, smoked paprika, and sriracha are added after stirring and lowering the heat. After taking the pan from the heat, let it to cool somewhat.
Sautéed mushrooms, walnuts, flaxseed, brown rice, and 1/2 cup panko should all be combined in a food processor. until just mixed, just pulse. When the mixture is compressed, it should remain cohesive but still have some texture.
Fold the leftover panko into a sizable basin after being transferred.
Form into 8 patties, arrange on a big platter, and refrigerate for an hour in the refrigerator.
Heat a grill to medium-high if you plan to cook the patties. Cooking spray is applied to the grill and olive oil is brushed onto the patties. With a spatula, lightly press down on the patties after placing them on the grill. Grill the first side for 7 minutes, then flip it over and grill the second side for 6 to 7 minutes, or until well-charred and well done.
Cook the patties on the stove instead. A cast-iron skillet should be heated to medium. Oil the skillet’s bottom, then cook the patties for 5 to 6 minutes on each side, or until well-charred and thoroughly cooked.
Worcestershire sauce should be brushed on after the food has taken off the heat before serving.