- 1 cup short grain brown rice
- 1 tbsp avocado oil
- 1 shallot, chopped
- 10 oz shiitake mushrooms, stemmed and chopped
- ½ tsp kosher salt
- ½ cup walnuts
- 2 tbsp tamari (or soy sauce)
- 1 ½ tbsp balsamic vinegar
3 tbsp Mother Raw Japanese Dressing
- 2 to 3 tsp sriracha (depending on heat preference)
- 2 ½ tbsp ground flax (or ground chia seeds)
- 1 cup panko, divided
- 1 cup shredded red cabbage
- 1 carrot, shredded (large)
- 3 tbsp vegan mayonnaise
1 ½ tbsp Mother Raw Japanese Dressing
- Kosher salt, to taste
- Drizzle of toasted sesame oil (optional)
- Cilantro (for topping, optional)
For the burgers:
For the slaw:
This is not your average plant-based burger. The
combination of shiitakes, rice and panko make these veggie burgers
sturdy and extra crispy. Top it all off with an easy cabbage and carrot
slaw made with Mother Raw Japanese Dressing. We love to make extra Japanese slaw to use as a side dish, and because well...it's delicious and we can’t get enough.
In a small pot, add rice and water and cook according to package directions.
Meanwhile, in a large cast iron skillet over medium heat, pour in the avocado oil. Once hot, toss in the shallot and mushrooms and cook for five to six minutes, until just cooked through, season with salt. Add the walnuts to the skillet and continue cooking until just toasted and fragrant, about four to five minutes.
Turn the heat down to medium-low and add the tamari, balsamic, Mother Raw Japanese Dressing and sriracha. Stir to combine and then remove from the heat.
Add the cooked brown rice along with the mushroom mixture to a food processor. Add the ground flax and half the panko. Process until the mixture comes together and is fairly well chopped.
Remove the veggie burger mixture from the food processor and add to a large bowl, add the remaining panko and stir. Taste and season with more salt if needed.
Using slightly damp hands, form into patties, pressing down to flatten slightly. This makes about 6 to 7 burgers.
Heat up the BBQ. Once hot, add the veggie burgers and grill for about 3 to 4 minutes per side.
While the burgers are grilling, toss the cabbage and carrot together in a small bowl. Pour in the vegan mayonnaise, Mother Raw Japanese Dressing, season with salt and add the sesame oil if using. Toss well to combine.
When the burgers are done, place them in the bun and top with slaw and cilantro if using.
Crispy Mushroom Burgers with Japanese Slaw
Recipe inspired by Love & Lemons.
Rice: short grain brown rice is best as it’s more sticky which helps these burgers hold together. Freshly made rice works best.
Gluten-free: use a gluten-free panko.
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