Best Darn Veggie Burgers (Vegan & Grillable)

5.0 from 5 reviews Best Darn Veggie Burgers (Vegan & Grillable)   Print Author: Jeanine Donofrio Serves: Makes 6 burgers or 8 sliders Ingredients 2 tablespoons extra-virgin olive oil, more for drizzling 2 shallots, chopped (⅔ cup) 16 ounces mushrooms (mix of shiitake + portobello), de-stemmed and diced 2 tablespoons tamari ¼ cup balsamic vinegar 1 tablespoon mirin (or ½ teaspoon pure maple syrup) 2 garlic cloves, minced ½ teaspoon smoked paprika 2 teaspoons sriracha, more if desired ½ cup crushe

Ingredients

• 2 tablespoons extra-virgin olive oil, more for drizzling
• 2 shallots, chopped (⅔ cup)
• 16 ounces mushrooms (mix of shiitake + portobello), de-stemmed and diced
• 2 tablespoons tamari
• ¼ cup balsamic vinegar
• 1 tablespoon mirin (or ½ teaspoon pure maple syrup)
• 2 garlic cloves, minced
• ½ teaspoon smoked paprika
• 2 teaspoons sriracha, more if desired
• ½ cup crushed walnuts
• ¼ cup ground flaxseed
• 2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)*
• 1 cup panko bread crumbs, divided
• vegan worcestershire sauce, for brushing
• nonstick cooking spray, for grilling
• desired burger fixings (buns, vegan mayo or avocado mayo, mustard, ketchup)
• sea salt and freshly ground black pepper

Instructions

1. 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.
2. 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.
3. In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.

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