Ingredients

• 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
• 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

Instructions

1. Warm the olive oil in a medium skillet over medium heat. Add the shallots and cook until tender, about 1 minute. Stir in the mushrooms along with a good pinch of salt and sauté for 6 to 9 minutes, until softened and lightly browned. Lower the heat slightly if needed to prevent burning.
2. Add the tamari, balsamic vinegar, and maple syrup to the pan and stir well. Reduce the heat, then mix in the garlic, smoked paprika, and sriracha. Remove from the heat and allow the mixture to cool slightly.
3. Transfer the mushroom mixture to a food processor. Add the walnuts, flaxseed, brown rice, and ½ cup of the panko breadcrumbs. Pulse until the mixture comes together but still retains some texture. It should stick together when pressed between your fingers.
4. Scoop the mixture into a large bowl and gently mix in the remaining panko.
5. Shape the mixture into 8 patties. Arrange them on a plate or tray and refrigerate for 1 hour to firm up.
6. For grilling: Preheat a grill to medium-high heat. Lightly brush the patties with olive oil and coat the grill grates with nonstick spray. Place the patties on the grill, gently pressing them down with a spatula. Grill for 7 minutes on the first side, then flip and cook for another 6 to 7 minutes, until nicely charred and heated through.
7. For stovetop cooking: Heat a cast-iron skillet over medium heat and coat the bottom with oil. Cook the patties for 5 to 6 minutes per side, until deeply browned and cooked through.
8. Remove from the heat, brush the patties with vegan Worcestershire sauce, and serve on buns with your favorite toppings.

Notes

• The uncooked patties can be prepared ahead of time and kept refrigerated on a tray until ready to cook. Cooked burgers will keep in the fridge for 3 to 4 days and reheat very well.
• To freeze, let cooked patties cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or in a 400°F oven for 10–20 minutes, until warmed through.
• Freshly cooked, sticky short-grain brown rice is essential for binding the burgers. Long-grain rice does not hold together as well, so short-grain is strongly recommended.