This post is sponsored by iHerb.

We are officially a week away from the start of summer, so what better way to celebrate than some good ol’ (veggie) burgers.

These veggie burgers are easy to make, require simple ingredients, and are jam-packed with plant protein. Plus, they are bursting with flavor and are perrrrfect for a summer party!  We partnered up with our friends at iHerb to bring you this post today and it was born from a recipe challenge that Chris and I had on YouTube. If you haven’t already heard of iHerb, we recommend you check them out! They offer natural products for 30 – 50% less than what they are sold in stores as they cut out the middle man, and they have 1,000+ vegan options!

We both chose 2 ingredients (4 total) that we both needed to use for summer-themed recipes, and those ingredients were smoked paprika, organic sugar, nutritional yeast, and tamari.What I came up with were these high-protein mushroom burgers topped with our homemade teriyaki sauce while Chris made a fluffy homemade pizza crust topped with our smoky tofu, BBQ sauce, peppers, onions, and corn. Both recipes were absolutely delicious and I will, of course, be biased and say I won ;), so you be the judge and let us know in the comments below who takes the crown for this month’s YouTube challenge! That pour shot tho….?If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Vegan High-Protein Teriyaki Mushroom Burgers

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★★★★★

5 from 2 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 15 minutes
• Yield: 6 burgers

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Description

These vegan burgers are easy to make, require simple ingredients and are jam-packed with plant protein. Plus, they are bursting with flavor and are perfect for your next summer party.

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Ingredients

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 8 oz. Baby Bella mushrooms, roughly chopped
• 1 cup cooked brown rice
• 1 cup + 1 tablespoon plain bread crumbs
• 1/2 cup raw walnuts
• 1/2 cup cooked low-sodium black beans, drained
• 1 scallion, thinly sliced with ends removed
• 2 cloves garlic, minced
• 3 tablespoons vegan teriyaki sauce
• 3 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Serve with

• Burger buns of choice
• Tomato
• Avocado
• Lettuce
• Teriyaki Sauce
• Red onions

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Instructions

1. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
2. Add the mushrooms to a food processor and pulse until broken down into small pieces. Add in the remaining ingredients except for the breadcrumbs and pulse for about 45-60 seconds, or until almost smooth. Make sure that the mixture is still chunky and not smooth or else your burgers will be soggy!
3. Place the mixture into a large bowl and stir in the breadcrumbs. Mix until uniform and then set into the freezer for about 20 minutes to set.* In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
4. Once the mixture has set, fill a 1/2-cup measure with the burger mixture and form it into a thick (1/2″-minimum) patty. add to pan. Repeat to form 6 patties total. Place them on the lined baking sheet and into the oven. Bake for 35 minutes, flipping after 20.
5. Allow the burgers to cool completely before serving and then dig in!

Notes

• You can skip this step BUT it is beneficial in that it will make the burgers easier to work with.
• The nutrition facts only take into account the veggie burger patties.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: summer, burger, party, lunch, dinner
• Cuisine: Vegan, Oil-free

Keywords: Vegan, summer, burger, party, mushroom, vegan protein

Nutrition facts label provided by Nutri Fox.

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