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If you make one veggie burger recipe, it has to be this one. These burgers have a wonderful savory flavor and hearty texture. They're grillable, too!

Say hello to the BEST veggie burger recipe! Of course, that’s just my opinion, but once you try it, I think you’ll agree. For one, these patties are grill-able! And if you’d rather be spending time in the sun than in the kitchen, you can even make them a day or two in advance.



2 tablespoons extra-virgin olive oil, 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

1 tablespoon mirin, or 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 & desired burger fixings

Sea salt and freshly ground black pepper


  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.

  • Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the 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 ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture. Transfer to a large bowl and fold in the remaining panko.

  • Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour. If you're grilling the patties, 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 6 to 7 minutes on the second side, or until well-charred and cooked through.

  • Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.

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

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