Best Veggie Burger
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
8 stepsTiming varies by step
Ingredient prep checklist
- Extra Virgin Olive Oil: 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- Shallots: 2 shallots (chopped (⅔ cup))
- Mushrooms: 16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
- Garlic: 2 garlic cloves (minced)
- Walnuts: ½ cup chopped walnuts
- Panko Bread Crumbs: 1 cup panko bread crumbs (divided)
medium heat
Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
Visual cue
until soft, 1 minute.
Step help
Watch for
Timing1 minute
1 minute
Texture
until soft, 1 minute.
Source
Best Veggie Burger
Best Veggie Burger
References
This step uses
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
Equipment reference
- Skillet, required
medium skillet
Full ingredient reference
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 2 shallots (chopped (⅔ cup))
- 16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
- 2 tablespoons tamari
- 2 tablespoons balsamic vinegar
- 1 tablespoon mirin (or ½ teaspoon maple syrup)
- 2 garlic cloves (minced)
- ½ teaspoon smoked paprika
- 2 teaspoons sriracha (more if desired)
- ½ cup chopped 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)
- Hamburger buns and desired burger fixings
- Sea salt and freshly ground black pepper