Smoky Mushroom-Walnut Vegan Burger Patties

Name: Smoky Mushroom-Walnut Vegan Burger Patties
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 tbsp of extra-virgin olive oil; 2 shallots (chopped); 2 tbsp of soy sauce (or tamari); 2 tbsp of balsamic vinegar; 1 tbsp of mirin (or ½ tsp maple syrup); 2 garlic cloves, minced; ½ tsp of smoked paprika; 2 tsp of sriracha (or to taste); ½ cup of walnuts (chopped); ¼ cup of ground flaxseed; 2 cups of cooked short-grain brown rice; 1 cup of panko breadcrumbs (divided); Vegan Worcestershire sauce, for brushing; 8 hamburger buns; Salt to taste; Black pepper to taste

Hearty, savory burger patties packed with umami from sautéed mushrooms, toasted walnuts, and sticky brown rice. These grillable vegan burgers hold their shape perfectly and are delicious with a smoky BBQ finish.

Preparation: 40 mins

Servings: 8

Instructions

Step 1: Sauté shallots and mushrooms

Heat a large skillet over medium heat. Add the olive oil and sauté the chopped shallots until softened, about 2 minutes. Add the mixed mushrooms and a pinch of salt. Cook until the mushrooms are tender and the liquid has mostly evaporated, about 7–9 minutes. This step is crucial to prevent soggy burgers.

Step 2: Add seasonings and flavourings

Stir in the soy sauce, balsamic vinegar, mirin (or maple syrup), minced garlic, smoked paprika, and sriracha. Cook for another minute to thicken the glaze, then remove from heat and let the mixture cool slightly.

Step 3: Process base mixture

In a food processor, combine the mushroom mixture, chopped walnuts, ground flaxseed, cooked brown rice, and ½ cup of the panko breadcrumbs. Pulse until just combined—the mixture should hold together when pinched but still have distinct texture. Do not puree.

Step 4: Fold in crumbs and chill

Transfer the mixture to a large bowl and gently fold in the remaining ½ cup of panko breadcrumbs. Form into 8 patties, place them on a plate, and refrigerate for at least 1 hour to help them firm up.

Step 5: Cook the patties

Preheat a grill or grill pan to medium-high heat. Brush the patties lightly with olive oil. Grill for about 7 minutes on the first side, then flip carefully and grill for another 6–7 minutes until charred and heated through.

Step 6: Finish and serve

Remove the burgers from the grill, brush lightly with vegan Worcestershire sauce, then serve on buns with your favourite fixings and toppings.

Ingredients

2 tbsp of extra-virgin olive oil
2 shallots (chopped)
450g of mixed mushrooms (shiitake and portobello, stemmed and diced)
2 tbsp of soy sauce (or tamari)
2 tbsp of balsamic vinegar
1 tbsp of mirin (or ½ tsp maple syrup)
2 garlic cloves, minced
½ tsp of smoked paprika
2 tsp of sriracha (or to taste)
½ cup of walnuts (chopped)
¼ cup of ground flaxseed
2 cups of cooked short-grain brown rice
1 cup of panko breadcrumbs (divided)
Vegan Worcestershire sauce, for brushing
8 hamburger buns
Salt to taste
Black pepper to taste

Nutritional Info
per serving

Calories:: 380kcal
Protein:: 16g
Carbs:: 48g
Fat:: 12g