Umami Burgers

Delicious + nutritious mushroom + rice burgers



Ingredients

  • 3 Tbs olive oil or 1/3 cup vegetable broth

  • 1 cup chopped shallots and onions or one or the other

  • 4 garlic cloves, minced

  • 2 cups mixed mushrooms, chopped (my preference is shiitake)

  • 2 tsps smoked paprika

  • 2 tsps onion granules

  • 1 cup hemp seeds

  • 1 cup chopped walnuts

  • 1/2 ground flax seeds

  • 4 cups cooked brown rice (basmati is my preference)

  • 1 cup red pepper, chopped

  • 2 cups chopped spinach

  • Vegan Worcestershire sauce

Mushroom Marinade

  • 4 Tbs reduced-sodium tamari

  • 4 Tbs rice vinegar

  • 2 Tbs sherry vinegar

  • 4 Tbs maple syrup

  • Sriracha spice or sauce (adds a rich but not too hot spiciness)



Instructions

  • Preheat oven to 400º

  • Mix the marinade ingredients, add the mushrooms and set aside while preparing the rest of the ingredients

  • Heat oil or vegetable broth, add onions and sauté for about 5 min or until onions are translucent

  • Add garlic and cook for another minute

  • Add mushrooms and cook for 5 min then add red pepper and cook another 5 min

  • Place walnuts in a food processor and pulse until they are ground

  • Add the cooked mushroom mixture, hemp, flax seeds, smoked paprika, onion granules, half the rice and and spinach and pulse a few times

  • Put mixture into a big bowl and mix well

  • Use the burger press (I love the Cuisinart*one) and form 10 very large patties

  • Place on a parchment-lined baking sheet and brush each one with Worcestershire sauce

  • Bake for 15 min, flip, baste the other side and bake them for another 15-20 min



Notes

  • Makes 10 very large burgers or more if you reduce the size

  • Freezes very well (this is actually a doubled recipe so you can halve it if you prefer)

*Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.