Mushroom & Rice Burger

Ingredients

• 2 Tbsp ground flaxseeds
• 1/4 cup water
• 1 Tbsp vegetable oil
• 2 medium onion
• 2 garlic clove
• 4.938 oz button mushrooms
• 1/3 cup raw walnuts
• 2 Tbsp reduced-sodium soy sauce
• 1/2 Tbsp ground cumin
• 1 tsp ground coriander
• 1 1/2 cup cooked brown lentils
• 1 cup cooked brown rice
• 1 cup bread crumbs
• 1 Tbsp nutritional yeast flakes
• 1 Tbsp ketchup
• 1 pinch ground black pepper
• 1/3 cup vegan mayonnaise
• 1 Tbsp sriracha
• 6 burger bun
• 1 cup arugula
• 2 avocado
• 2 medium tomato

Instructions

1. 1

   In a large bowl, mix together the ground flaxseeds and water. Set aside.

2. 2

   Heat the oil in a sauté pan over medium-high heat. Cook the onions and garlic until lightly golden, about 5 minutes.

3. 3

   Add the mushrooms and walnuts, and cook until most of the moisture has evaporated, 5 to 8 minutes.

4. 4

   Add the soy sauce, cumin, and coriander, and continue to cook until the moisture has evaporated. Remove from the heat.

5. 5

   Add the lentils to the bowl with the flaxseed mixture and mash as best you can using an immersion blender, potato masher, or fork.

6. 6

   Transfer the cooked mushroom mixture to the bowl, along with the rice, bread crumbs, nutritional yeast, ketchup, and black pepper. Mix well with your hands, then form into burger patties.

7. 7

   Heat a bit of oil in a large pan over medium heat. Cook the patties until golden on each side, about 2 to 3 minutes per side.

8. 8

   In a small bowl, mix together the mayonnaise and sriracha until smooth. Taste and adjust the amount of mayonnaise or sriracha to your preferred level of spice.

9. 9

   Assemble the burgers with the buns, sriracha mayo, arugula, avocado, and tomato. Enjoy!