The best veggie burger ever
Of all the veggie burger recipes I've tried, this one is the best. It is full of flavor, crunchy, with a slightly smoky flavor and well seasoned.
A veggie burger is the perfect inspiration for a tasty meal with your friends or family. You can make a larger amount of the composition and leave it in the freezer, for the next time. In addition, the composition binds better after it gets a little cold, being much easier to cook.
Portions: 6
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients for the burger:
500 grams of mushrooms
2 white onions
2 tablespoons of soy sauce
50 ml balsamic vinegar
2 cloves of garlic
1 tablespoon sweet paprika
2 teaspoons sriracha, or ½ teaspoon cayenne pepper
70 g of ground walnuts
60 gr ground flax seeds
300 g freshly cooked brown rice
150 gr breadcrumbs
oil
salt pepper
Toppings:
seed buns
lettuce
tomatoes
red onion
avocado
mustard
pickles
Method:
Put the rice to boil in a small pot, when it's ready; set it aside.
Finely chop the onion, garlic, and mushrooms. In a pan with a little oil, over medium heat, saute the onion and garlic for about a minute, then add the mushrooms with a little salt and cook for another 8 minutes.
Turn the heat to low, add the soy sauce, vinegar and mix well. Add paprika, sriracha and remove the pan from heat. This way the mushrooms will absorb all the spices until they cool down.
In a food processor, put the cooked mushrooms, ground walnuts, flax seeds, and half the amount of breadcrumbs. Blend the composition several times, for about one minute.
Transfer everything to a bowl with the remaining breadcrumbs, rice and mix well.
Form the patties with your hands; you should get 6 or 8 depending on how big you want them to be.
Put the pan or grill on medium heat; cook the patties for 4 - 5 minutes on each side.
Assemble the burger with toppings and it's ready.
I put a tray of potatoes in the oven before starting the burger, with a little oil and spices.
Enjoy!
