Homemade Vegan Burger With Vegan Aioli

Burgers

• 1 package extra firm tofu, pressed
• 8 oz shiitake mushroom(225 g), roughly chopped
• 1 cup raw walnut(100 g)
• 3 cloves garlic
• 2 tablespoons vegan butter, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons low sodium soy sauce, plus 2 teaspoons
• 2 teaspoons liquid smoke
• ½ yellow onion, diced
• 2 ½ teaspoons kosher salt, divided, plus more to taste
• 2 tablespoons tomato paste
• 2 teaspoons nutritional yeast
• 1 cup brown rice(200 g), cooked
• 3 tablespoons red beet, shredded packed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 4 teaspoons vegan worcestershire sauce
• 2 tablespoons vegetable shortening
• ¼ cup vital wheat gluten(30 g), plus 2 tablespoons
• 8 teaspoons canola oil
• bun, for serving
• topping of your choice, for serving

Vegan Aioli

• 3 tablespoons aquafaba, liquid from canned chickpeas
• 3 cloves garlic
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• ½ teaspoon organic sugar
• 1 cup neutral oil(240 mL), such as avocado or canola
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper