Ultimate Veggie Burgers

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Ultimate Veggie Burgers

There's something irresistible about biting into a fresh, hot, scrumptious burger—especially when it's a veggie burger packed full of good for you ingredients that taste amazing. And although everyone has different preferences (black bean vs. chickpea, quinoa vs. brown rice, beets vs. yams . . . you get the idea) one combination that seems to tick all the boxes is the trio of brown rice, mushrooms, and walnuts. It has just the right chewy bite, crispy edges, and umami flavour to make it crave worthy. Add in some seasonings and your favourite burger toppings and this one is a winner!

 

Ingredients:

-2 tablespoons extra-virgin olive oil
-1 small onion, chopped finely
-2 cups mushrooms, (mix of cremini, shiitake, portobello or your choice), stemmed and diced
-2 tablespoons tamari
-2 tablespoons balsamic vinegar (can substitute apple cider vinegar)
-1 tablespoon mirin, or ½ teaspoon maple syrup
-2 garlic cloves, minced
-½ teaspoon smoked paprika
-Sea salt and freshly ground black pepper
-2 teaspoons sriracha, more if desired*
-½ cup chopped walnuts
-¼ cup ground flaxseed (can substitute ground chia seeds)
-2 cups cooked short-grain brown rice, (freshly cooked so that it’s sticky!)
-1 cup panko bread crumbs, divided
-Hamburger buns & desired burger spreads and toppings

* For a less spicy version, use 1 tablespoon dijon mustard in place of sriracha sauce


Directions:

  1. Heat olive oil in a skillet over medium heat. Sauté the onion for about 1 minute until soft.

  2. Add the mushrooms and a pinch of salt to the skillet. Sauté for 6 to 9 minutes, or until the mushrooms are soft and browned. Adjust the heat as needed.

  3. Stir in the tamari, vinegar, mirin, garlic, smoked paprika, and a desired amount of sriracha. Reduce the heat and mix well. Remove the skillet from heat and let it cool for a moment.

  4. Using a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of panko. Pulse until the mixture is just combined, and holds together when pinched.

  5. Transfer the mixture to a large bowl and fold in the remaining panko.

  6. Shape into 8 veggie patties and place them on a large plate. Chill the patties in the refrigerator for 1 hour.

  7. If grilling the patties, preheat the grill to medium-high heat. Brush the patties with olive oil and lightly spray the grill with cooking spray. Place the patties on the grill and gently press down with a spatula. Grill for 7 minutes on the first side, then flip and grill for an additional 6 to 7 minutes, or until the patties are browned and cooked through.

Alternatively, if cooking on the stove, heat a cast-iron skillet over medium heat. Coat the skillet's bottom with oil and cook the patties for 5 to 6 minutes per side until cooked through.

8. Remove the patties from heat and serve with desired toppings.