Veggie Burger

Hearty, savory, and packed with real texture

Serves: 6–8 | Time: 1 hour

You’ll need
• 2 tbsp olive oil
• 2 shallots, chopped
• 16 oz mushrooms (shiitake + portobello), finely chopped
• 2 tbsp tamari
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• 1–2 tsp sriracha
• ½ cup walnuts, chopped
• ¼ cup ground flaxseed
• 2 cups cooked brown rice (sticky works best)
• 1 cup panko breadcrumbs (divided)
• Salt and black pepper to taste

Optional add-ins
• vegan Worcestershire sauce
• avocado slices
• lettuce, tomato, onion
• spicy mayo or mustard

Let’s Make It

1. Heat olive oil in a skillet over medium heat. Add shallots and cook until soft.

2. Add mushrooms and a pinch of salt. Cook until browned and reduced, about 6–9 minutes.

3. Stir in tamari, balsamic vinegar, maple syrup, garlic, smoked paprika, and sriracha. Remove from heat and let cool slightly.

4. Transfer mixture to a food processor with walnuts, flaxseed, brown rice, and ½ cup breadcrumbs. Pulse until combined but still textured.

5. Move to a bowl and fold in remaining breadcrumbs.

6. Form into patties and chill for at least 30–60 minutes to firm up.

7. Cook in a skillet or on a grill for 5–7 minutes per side until browned and heated through.

Serve It With
Toasted buns, avocado, crisp lettuce, tomato, pickles, and your favorite sauce

Pro Tip
Don’t skip the chill time. That’s what helps these hold together and gives you that perfect burger texture.