Grilled Mushroom Veggie Burger

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Grilled Mushroom Veggie Burger

Author: Riley Shaia

Ingredients

• 16 ounces of mushrooms any variety
• 2 Tbsp coconut aminos or soy sauce
• 1/3 cup aged balsamic vinegar
• 1/2 tsp maple syrup
• 2 cloves garlic minced
• 1/2 tsp smoked paprika
• 1/2 cup crushed walnuts
• 1/4 ground flaxseed
• 2 cups cooked short grain brown rice (needs to be short not long grain and freshly cooked so that it is sticky)
• 1 cup panko bread crumbs, divided (can be gluten free if needed)
• Vegan Worchestershire, for brushing

Instructions

1. Heat a large saute pan over medium heat.  Add mushrooms and saute until soft and brown, about 6-9 minutes.  Add a pinch of salt at the end to season the mushrooms.
2. Stir in the coconut aminos or soy sauce, vinegar and maple syrup.  Stir, reduce the heat and then add garlic and smoked paprika.  Remove the pan from the heat and let cool slightly.
3. In a food processor, combine the mushrroms, walnuts, flax seed, brown rice and 1/2 cup panko.
4. Transfer to a bowl and add the remaining panko.
5. Form into 8 slider-sized or 6 larger patties.
6. Preheat the grill to medium high heat.  Grill for 4-5 minutes on each side brushing with vegan Worcestershire sauce if desired.
7. Serve on a whole wheat bun, wrap or lettuce with desired toppings.

Notes:

The patties can be made in advance and stored in the refrigerator until ready to grill. They can also be grilled in advance and stored in the refrigerator for 3-4 days. Just reheat when ready to eat them!

Created using The Recipes Generator