Teriyaki Mushroom Burgers

Teriyaki Mushroom Burgers

After a crazy week, it’s nice to sit down and enjoy a comforting meal. This is an easy burger recipe using up some of the leftover grains from the week. Topped with pineapple, avocado, tomatoes & greens all I have to say is yum!

Makes about 10 burgers depending on the size.

  • 16 oz Mushrooms (2 of the packages at the grocery store)
  • 1/2 Cup Sunflower Seeds
  • 1/2 Red Onion, roughly chopped
  • 2 Garlic Cloves, roughly chopped
  • 1″ Ginger, grated
  • 3 Tablespoons Tamari
  • 2 Tablespoons Honey
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • 1 1/2 Teaspoons Liquid Smoke (Optional)
  • 1 Cup Carrots, Grated
  • 1 Cup Rolled Oats
  • 11/2 Cups Leftover Short Grain Brown Rice
  • 2 Tablespoons Flaxseeds, Ground
  • 1/2 Teaspoon Salt

Preheat oven till 400 degrees.

Pulse mushrooms in a food processor till its coarsely chopped. You may need to do half then add the other half right in depending on the size of your food processor. Add the sunflower seeds, onion, garlic, ginger, tamari, honey, rice vinegar, sesame oil & liquid smoke to the food processor and pulse till thoroughly combined. Transfer mixture to a medium sized bowl and add in the remaining of the ingredients. Let sit for a few minutes so that the flaxseeds begin to thicken the mixture.

Form into balls using 1/4-1/3 cup of the mixture each time and flatten on a sheet of parchment paper. Bake for about 30 minutes.  Let burgers rest for 5 minutes before removing them from the baking sheet. We topped ours with pineapple, avocado, tomato, greens & sriracha!


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