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Veggie Burgers Recipe

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This recipe for Veggie Burgers, by , is from Alexis's Cook This Not That , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alexis Hernandez


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

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.
4. Transfer to a bowl and stir in the remaining panko.
5. Form into 8 slider-sized patties or 6 burger-sized patties.
6. Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The best Veggie Burger Recipe! These are tangy, smoky, savory, and have a hearty texture from the mushrooms.

The patties can made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days - they reheat surprisingly well.

*It’s very very important that your brown rice is freshly made and sticky so that the burgers will be cohesive.




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