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Vegan/ Gluten Free Mushroom Burgers

· Recipes

Yields 6 burgers


  • 2 tablespoons extra-virgin olive oil

  • 1⁄2 cup diced shallots

  • 6 minced garlic cloves

  • 1lb shitake mushrooms (or any combination of mushrooms you would like), de-stemmed and


  • 3 tablespoons tamari

  • 1 teaspoon pure maple syrup

  • 1⁄2 teaspoon paprika

  • 1⁄2 teaspoon dried chile powder (any variety you like I use California chile or de arbol)

  • 1⁄2 cup crushed walnuts

  • 1⁄2 cup ground flaxseed

  • 2 cups cooked short-grain brown rice (freshly cooked)

  • Salt to taste


Medium sized skillet (cast iron is best) Food processor
Sheet pan
Parchment paper

Food safe gloves


Preheat oven to 375
Before prepping all the other ingredients get some brown rice cooking and let it cool slightly.

In a skillet on medium heat olive oil then saute shallots, garlic for 3-4 minutes, stirring frequently. Add in mushrooms and cook for and additional 8-10 minutes. Half way through stir in tamari, maple syrup, chile powder & paprika
Let mixture cool for about 15 minutes

In a food processor, pulse together all ingredients until well incorporated. This will take 2-3 minutes

Line a baking sheet with parchment paper drizzle a small amount of olive oil on the tray
Scoop out 4 oz portions of mixture and form patties by rolling the mixture up in a ball and flattening gently with your hands. (I like to use gloves for this part but it’s not necessary)

Bake for 30 minutes

Serve right away with your favorite toppings or store in fridge for up to 5 days.
Reheat on the grill or sear each side in a pan with 1⁄2 teaspoon of oil on medium heat, 2 minutes on each side