Name: Gourmet Vegan Mushroom Burger
Prep time: 80 min
Cook time: 60 min
Total time: 140 min
Yield: 4
Cuisine: American
Ingredients: 7.5 ml olive oil; 0.5 item shallot; 50 g shiitake mushroom; 50 g portobello mushroom; 7.5 ml tamari; 7.5 ml balsamic vinegar; 3.75 ml mirin; 0.5 clove garlic; 0.5 g smoked paprika; 2.5 ml sriracha; 15 g walnuts; 7.5 g flaxseed; 75 g short-grain brown rice; 25 g panko bread crumbs; 3.75 ml vegan Worcestershire sauce; 1 item hamburger bun

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Gourmet Vegan Mushroom Burger

Gourmet Vegan Mushroom Burger

A sophisticated and hearty vegan burger made with seasonal mushrooms and fresh ingredients.

This meal provides a rich source of plant-based protein and healthy fats, supporting a balanced vegan diet while offering gourmet flavors.

Source

Ingredients:

7.5
ml
olive oil
0.5
item
shallot
50
g
shiitake mushroom
50
g
portobello mushroom
7.5
ml
tamari
7.5
ml
balsamic vinegar
3.75
ml
mirin
0.5
clove
garlic
0.5
g
smoked paprika
2.5
ml
sriracha
15
g
walnuts
7.5
g
flaxseed
75
g
short-grain brown rice
25
g
panko bread crumbs
3.75
ml
vegan Worcestershire sauce
1
item
hamburger bun

Preparation Time: 80 minutes

Cooking Time: 60 minutes

Instructions:

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, about 1 minute. Add the shiitake and portobello mushrooms with a generous pinch of salt, and sauté until soft and browned, about 6 to 9 minutes.
Stir in the tamari, balsamic vinegar, and mirin. Reduce the heat, then add the minced garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and 50g of the panko. Pulse until just combined. The mixture should hold together when pinched but still have some texture.
Transfer the mixture to a large bowl and fold in the remaining panko.
Form the mixture into 4 patties, place them on a large plate, and chill in the fridge for 1 hour.
Preheat a 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 lightly. Grill for 7 minutes on the first side, flip, and grill for another 6 to 7 minutes on the second side, or until well-charred and cooked through.
Remove from the heat, brush with vegan Worcestershire sauce, and serve with your desired fixings.

Nutrition	Per Serving 332 g	Per 100g
Energy	578.2 kcal	174 kcal
Protein	15.4 g	4.6 g
Fibre	9.2 g	2.8 g
Salt	0.4 g	0.1 g
Sugar	3.2 g	1.0 g
Carbohydrates	80.1 g	24.1 g
Fat	23.9 g	7.2 g

Environmental	Per Serving 332 g	Per 100g
CO2	0.5 kg	0.2 kg
Water	1.8 l	0.5 l

7.5
ml
olive oil
0.5
item
shallot
50
g
shiitake mushroom
50
g
portobello mushroom
7.5
ml
tamari
7.5
ml
balsamic vinegar
3.75
ml
mirin
0.5
clove
garlic
0.5
g
smoked paprika
2.5
ml
sriracha
15
g
walnuts
7.5
g
flaxseed
75
g
short-grain brown rice
25
g
panko bread crumbs
3.75
ml
vegan Worcestershire sauce
1
item
hamburger bun

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, about 1 minute. Add the shiitake and portobello mushrooms with a generous pinch of salt, and sauté until soft and browned, about 6 to 9 minutes.

Stir in the tamari, balsamic vinegar, and mirin. Reduce the heat, then add the minced garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and 50g of the panko. Pulse until just combined. The mixture should hold together when pinched but still have some texture.

Transfer the mixture to a large bowl and fold in the remaining panko.

Form the mixture into 4 patties, place them on a large plate, and chill in the fridge for 1 hour.

Preheat a 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 lightly. Grill for 7 minutes on the first side, flip, and grill for another 6 to 7 minutes on the second side, or until well-charred and cooked through.

Remove from the heat, brush with vegan Worcestershire sauce, and serve with your desired fixings.