Smoky Mushroom-Walnut Vegan Burger Patties

Heat a large skillet over medium heat. Add 2 tbsp of extra-virgin olive oil and sauté the chopped shallots until softened, about 2 minutes. Then add 16 oz (450g) mixed shiitake + portobello mushrooms (stemmed, diced), sprinkle a pinch of salt and cook until the mushrooms are tender and liquid has mostly evaporated, about 7–9 minutes.

Stir in 2 tbsp tamari, 2 tbsp balsamic vinegar, 1 tbsp mirin (or swap with ½ tsp maple syrup), 2 garlic cloves (minced), ½ tsp smoked paprika and 2 tsp sriracha (or more if you like heat). Remove pan from heat and let mixture cool slightly.

Into a food processor, add the sautéed mushroom mixture, ½ cup chopped walnuts, ¼ cup ground flaxseed, 2 cups freshly cooked short-grain brown rice, and ½ cup panko bread crumbs. Pulse until just combined — mixture should hold when pinched but still have some texture.

Transfer the processed mixture into a large bowl, then fold in the remaining ½ cup panko bread crumbs. Form into 8 burger patties, place on a plate and chill in the fridge for about 1 hour.

Preheat a grill (or grill pan) to medium-high. Brush the patties with a little olive oil and grill for about 7 minutes on the first side, flip and grill for another 6–7 minutes until well-charred and cooked through.

Remove the burgers from the grill, brush lightly with vegan Worcestershire sauce, then serve on buns with your favourite fixings and toppings.