Ingredients

Directions

1. Heat 3 tbsp olive oil in a medium skillet over medium heat. Add the shallots and garlic, and sauté until they soften (a couple minutes).
2. Add the mushrooms and 1 more tbsp olive oil, and sauté until soft and browned (approx. 5 minutes).
3. Add the soy sauce, balsamic vinegar, Worcestershire sauce, salt, black pepper, and paprika. Turn the heat down to low, and stir.
4. In a food processor or blender, combine the mushroom mixture with almond pulp, cooked and dried rice, and flax meal, and pulse or blend until well combined.
5. Refrigerate mixture overnight. If you’re in a rush, refrigerate for at least 1 hour, but overnight is preferable.
6. When ready, form into patties.
7. Preheat a grill or skillet to medium-high heat. Spray the grill with nonstick cooking spray (or drizzle a little olive oil on the skillet), and grill/sauté for 3-5 minutes on each side.
8. Depending on the wetness of your rice, if the burger feels a little mushy on the inside, bake on 350F for an additional 5-10 minutes.
9. Remove from heat, and brush with more vegan Worcestershire sauce (be generous), and serve as desired!