Instructions

From Love&Lemon

• Heat EVOO in skillet over medium heat. Or use electric skillet, or grill. 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/bread crumbs.
• Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour. The chilling is optional, but helps them hold their shape.
• If grilling, preheat to medium-high. 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. Because these are vegan, there is no need to worry about internal temperature to prevent food poisoning. .
• Alternatively, heat 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. You can refrigerate or freeze the burgers.
• Remove from the heat, brush with Worcestershire sauce if desired, and serve with desired fixings.

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