– 2 tablespoons extra-virgin olive oil, more for drizzling – 2 shallots, chopped (⅔ cup) – 16 ounces mushrooms, mix of shiitake + portobello, stemmed and diced – 2 tablespoons tamari – 2 tablespoons balsamic vinegar – 1 tablespoon mirin, or ½ teaspoon maple syrup – 2 garlic cloves, minced – ½ teaspoon smoked paprika – 2 teaspoons sriracha, more if desired

– ½ cup chopped walnuts – ¼ cup ground flaxseed – 2 cups cooked short-grain brown rice, freshly cooked so that it’s sticky* – 1 cup panko bread crumbs, divided – Vegan Worcestershire sauce, for brushing – Nonstick cooking spray, for grilling – Hamburger buns & desired burger fixings – Sea salt and freshly ground black pepper

– Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed. – Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

– In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture. – Transfer to a large bowl and fold in the remaining panko. – Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.

– If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through. – Alternately, cook the patties on the stove. Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil 

and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through. – Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.