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Veggie Burger

Veggie Burger

 

@eatzubi Vegan Burgers #fyp #vegan #dinner ♬ MYSTERY GIRL - James Holt

 

Ingredients

  • 2 tbsp Avocado oil
  • 2 shallots, chopped (⅔ cup)
  • 16 oz mushrooms (mix of shiitake and portobello), stemmed and diced
  • 2 tbsps tamari
  • 2 tbsp balsamic vinegar
  • ½ tsp maple syrup
  • 2 garlic cloves, minced
  • ½ tsp paprika
  • 2 tsp sriracha
  • ½ cup walnuts
  • ¼ cup ground flaxseed
  • 2 cups cooked short grain brown rice
  • 1 cup panko bread crumbs, divided in half
  • Vegan worcestershire sauce, for brushing
  • Hamburger buns and desired fixings
  • Zubi’s Queso
  • Salt and Pepper

Instructions

  1. Heat the avocado oil in a medium skillet over medium heat. Add the shallot and saute until soft, 1 minute. Add in the mushrooms and add a generous pinch of salt. Saute until soft and browned, 6 to 9 minutes, turning down the heat slightly as needed.
  2. Stir in the tamari, vinegar and maple syrup. Stir, reduce the heat, then add garlic, paprika and siracha. Remove the pan from the heat and let cool slightly.
  3. In a food processor combine the sauteed mushroom and shallots, walnuts, flaxseed,  brown rice and 1⁄2 cup panko. Pulse until combined. The mixture should hold together when pinched, but it should still have some texture.
  4. Transfer into a large bowl and fold in remaining panko.
  5. Form into 8 patties, place them on a large plate and allow to chill in the fridge for an hour.
  6. Cook the patties on the stove. Heat a cast iron griddle with oil. Cook the patties 5-6 minutes per side, or until well-charred and cooked through.
  7. Remove from heat, brush worcestershire sauce. Add to bun, add Zubi’s queso abd dress up however you like. Enjoy!

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