Recipe by Ivy Manning | Photo by Erin Kunkel
These plant-based burgers have huge umami taste from mushrooms, edamame, cashews, and soy sauce. This recipe makes plenty of patties they usually freeze properly, so you possibly can squirrel some away for later. (Defrost the frozen burgers in the refrigerator in a single day before proceeding with the recipe.) Stack them on a bun with this straightforward mayo, or serve with a white bean salad for an entire vegetarian meal.
2 tablespoons olive oil
1 onion, finely chopped
8 oz (250 g) cremini mushrooms, sliced
8 oz (250 g) shiitake mushrooms, stems discarded, caps sliced
3 cloves garlic, chopped
1 tablespoon soy sauce, lowered sodium
1 cup (7 oz/220 g) shelled edamame beans
½ cup (3 oz/90 g) chopped, roasted unsalted cashews
1 giant egg, crushed
3 tablespoons arrowroot or cornstarch
1 cup (5 oz/155 g) cooked short-grain brown rice
8 whole-grain hamburger buns
8 green lettuce leaves
For the miso mayo:
½ cup (4 fl oz/125 ml) vegan mayonnaise
1½ teaspoons white miso
1 teaspoon recent lemon juice
1 tablespoon wasabi powder
In a big nonstick sauté pan over medium heat, heat 1 tablespoon of the olive oil. Add the onion and sauté till caramelized, decreasing the heat if vital to stop from burning, 8 to 10 minutes.
Increase the heat to medium high. Add the mushrooms and a pinch of salt and sauté until the mushrooms have released their liquid and start to brown, 6 minutes. Add the garlic and stir until aromatic, 30 seconds. Add the soy sauce and simmer, scraping up any browned bits on backside of pan, till the liquid has almost evaporated, 30 seconds. Remove from the heat and let cool.
Scrape the mushroom combination into the bowl of a food processor, and add the edamame, cashews, egg, and arrowroot. Pulse till finely chopped, about 15 occasions. Transfer to a large bowl, add the rice, and stir to mix. Chill the mixture for at the very least 30 minutes and up to 4 hours.
To make the miso mayo, in a small bowl, whisk together the vegan mayonnaise, miso, lemon juice, and wasabi powder. Cover and refrigerate until ready to serve.
When the mushroom mixture is ready, use a ½-cup (4 oz/125 g) measure to divide it into 8 portions. With damp palms, form them into patties. (You can prepare dinner the patties immediately, or wrap each individually in plastic wrap and refrigerate for as much as 3 days, or freeze for up to 3 months.)
Return the pan to medium heat, and warm the remaining 1 tablespoon olive oil. Add the patties, scale back the heat to medium-low, and prepare dinner until golden brown and crisped, flipping as soon as, 4 to 5 minutes per aspect.
To build the burgers, place the buns on plates and unfold each with 1 tablespoon of the miso mayo. Top with the mushroom patties and lettuce leaves and serve warm.
Makes 8 servings
Nutrition Facts (per serving)
Protein 18 g
Total fat 22 g
Saturated fats 3 g
Carbs 54 g
Fiber 8 g
Total sugars 9 g
Added sugars 0 g
Sodium 520 mg
This article shouldn’t be meant to substitute for knowledgeable medical recommendation. You shouldn’t use this info to diagnose or deal with a health drawback or condition. Always examine together with your physician earlier than altering your eating regimen, altering your sleep habits, taking dietary supplements, or starting a new fitness routine.