Conversion Pixel

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

  • ¼ cup olive oil
  • 2 shallots
  • 2 cloves garlic
  • 2 cups shiitake mushrooms, sliced
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp vegan Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp paprika
  • 1 basket almond pulp (from almond milk)
  • ¼ cup short-grain white rice, cooked and dried
  • ¼ cup flax meal
  • more vegan Worcestershire sauce, for brushing

Directions

Date Night Burger

Total Time: 20 minutes active time, overnight refrigeration (or at least 1 hour)

Make this Date Night Burger for your special someone! Vegan, gluten-free and bursting with flavor. Add your favorite toppings and enjoy!

Servings: 2 patties


Ingredients

  • ¼ cup olive oil
  • 2 shallots
  • 2 cloves garlic
  • 2 cups shiitake mushrooms, sliced
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp vegan Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp paprika
  • 1 basket almond pulp (from almond milk)
  • ¼ cup short-grain white rice, cooked and dried
  • ¼ cup flax meal
  • more vegan Worcestershire sauce, for brushing

Directions

Step 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).

Step 2

Add the mushrooms and 1 more tbsp olive oil, and sauté until soft and browned (approx. 5 minutes).

Step 3

Add the soy sauce, balsamic vinegar, Worcestershire sauce, salt, black pepper, and paprika. Turn the heat down to low, and stir.

Step 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.

Step 5

Refrigerate mixture overnight. If you’re in a rush, refrigerate for at least 1 hour, but overnight is preferable.

Step 6

When ready, form into patties.

Step 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.

Step 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.

Step 9

Remove from heat and brush with more vegan Worcestershire sauce (be generous), and serve as desired!