Burgers are a staple of many Labor Day celebrations, including ours. Sometimes we do beef burgers (there’s a number of them on this blog), and sometimes turkey burgers. We’ve even done bison burgers. I’ve wanted to add a vegetarian option to our repertoire for a while now, and I finally found the perfect recipe!
We’ve experimented with a number of different black bean burger recipes, but none of them thrilled us. I think Eric might have actually sighed deeply when I suggested we try yet another meatless burger recipe a few weeks ago. I assured him that this one was very different from the others and after reading through the ingredient list and directions, he agreed to try it.
These meatless burgers have a umami-rich flavor and a hearty texture. They hold together well on the grill but can also be cooked on the stove. They are tangy and smoky, along with being savory. Freshly cooked brown rice brings the stickiness to the mixture that holds the mushrooms, panko, and flaxseed together. Walnuts contribute an additional meaty bite. A hint of smokiness and spice comes from the smoked paprika and sriracha added into the mix. Garlic and shallots round out the depth of the flavor profile. These meatless patties wonderfully expand our recipe collection in the burger department!
Mushroom Veggie Burger
Mushroom Veggie Burger (adapted from loveandlemons.com) Total Time Required: 2 hours + 5 minutes, Prep Time: 20 minutes, Chill Time: 45 minutes, Cook Time: 1 hour, Makes: 6 – 8 burgers
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, chopped (2/3 cup)
- 16 ounces mushrooms, stemmed and diced
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon maple syrup
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 2 teaspoons sriracha, more if desired
- 1/2 cup chopped walnuts
- 1/4 cup ground flaxseed
- 1 cup uncooked brown rice
- 1 cup panko breadcrumbs, divided
- vegan Worcestershire sauce, chaat masala, optional, for serving
- hamburger buns, burger fixings
Directions:
Cook the brown rice according to the package directions. It needs to be freshly cooked and sticky to hold the burgers together.
Cook the brown rice.
Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, about 1 minute.
Sauté the shallots.
Add the mushrooms and a generous pinch of salt, and sauté until the mushrooms are soft and browned, about 6 to 9 minutes, turning down the heat slightly, as needed.
Sauté the mushrooms.
Stir in the soy sauce, vinegar, and maple syrup. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let the mixture cool slightly.
Stir in the soy sauce, vinegar, maple syrup, garlic, paprika, and sriracha.
In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, 2 cups of cooked brown rice, and 1/2 cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
In a food processor, pulse to combine the mushrooms, walnuts, flaxseed, 2 cups of the cooked brown rice, and some of the panko.
Transfer the burger mixture to a large bowl and fold in the remaining panko.
Fold in the remaining panko.
Form the mixture into 6 – 8 patties, placing them on a large plate. Chill the formed burgers in the fridge for at least 45 minutes. (The patties can be made in advance and stored in the fridge until ready to cook.)
Chill the formed burgers.
Preheat the grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down on them lightly. Grill the burgers for 7 minutes on the first side, flip them over, and grill for 6 to 7 minutes on the second side, or until they are well-charred and cooked through. Remove the burgers from the heat.
Grill the burgers . . .
To cook the burgers on the stove, heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until they are well-charred and cooked through.
. . . or cook them in a cast iron skillet on the stove.
Brush the cooked burgers with Worcestershire sauce or sprinkle with chaat masala and serve on rolls with the desired fixings.
Serve the burgers on rolls with the fixin’s.
The patties can also be grilled or cooked in advance and stored in the fridge for 3 to 4 days, then reheated as needed. The cooked burgers can be frozen. Allow them to cool completely after cooking then transfer them to an airtight container or bag, and freeze them for up to 3 months. Thaw the frozen burgers in the microwave, or warm them in a 400°F oven for 10-20 minutes, until they are heated through.
These burgers can also be frozen after being cooked then reheated.
Burgers are perfect all Summer long, as well as over Labor Day! ~Linda
Mushroom Veggie Burger (adapted from loveandlemons.com) Total Time Required: 2 hours + 20 minutes, Prep Time: 1 hour + 20 minutes, Cook Time: 1 hour, Makes: 6 – 8 burgers
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, chopped (2/3 cup)
- 16 ounces mushrooms, stemmed and diced
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon maple syrup
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 2 teaspoons sriracha, more if desired
- 1/2 cup chopped walnuts
- 1/4 cup ground flaxseed
- 1 cup uncooked brown rice
- 1 cup panko breadcrumbs, divided
- vegan Worcestershire sauce, chaat masala, optional, for serving
- hamburger buns, burger fixings
Directions:
Cook the brown rice according to the package directions. It needs to be freshly cooked and sticky to hold the burgers together.
Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, about 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until the mushrooms are soft and browned, about 6 to 9 minutes, turning down the heat slightly, as needed.
Stir in the soy sauce, vinegar, and maple syrup. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let the mixture cool slightly.
In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, 2 cups of cooked brown rice, and 1/2 cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
Transfer the burger mixture to a large bowl and fold in the remaining panko. Form into 6 – 8 patties, placing them on a large plate. Chill the formed burgers in the fridge for at least 45 minutes. (The patties can be made in advance and stored in the fridge until ready to cook.)
Preheat the grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down on them lightly. Grill the burgers for 7 minutes on the first side, flip them over, and grill for 6 to 7 minutes on the second side, or until they are well-charred and cooked through. Remove the burgers from the heat, brush with Worcestershire sauce or sprinkle with chaat masala and serve on rolls with the desired fixings.
To cook the burgers on the stove, heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until they are well-charred and cooked through. The patties can also be grilled or cooked in advance and stored in the fridge for 3 to 4 days, then reheated as needed. The cooked burgers can be frozen. Allow them to cool completely after cooking then transfer them to an airtight container or bag, and freeze them for up to 3 months. Thaw the frozen burgers in the microwave, or warm them in a 400°F oven for 10-20 minutes, until they are heated through.