August 5, 2015
Mushroom Veggie Burgers
Who says hamburgers have to have ham? Packed with porcinis, creminis and black beans, this DIY veggie burgers is equally, if not more, chewy, savory and deeply satisfying. Thanks to this mushroom veggie burger recipe, this summer you’ll build a better burger.
Yield: Makes 6 burgers
- In a bowl, cover porcinis with hot water. Soak 20 minutes. Remove porcinis and squeeze dry; reserve soaking water. Rinse porcinis in sieve. Dry and chop. Pour soaking liquid into saucepan, omitting fine sediment.
- Place TVP in a bowl. Bring porcini liquid to a boil. Season. Pour over TVP. Soak 5 minutes. Fluff with fork. Transfer to plate to cool.
- In small frying pan, heat 1 tbsp oil over medium-high heat. Add onion. Cook, stirring, 4 minutes. Reduce heat to medium-low. Add garlic, thyme and tomato paste. Cook 2 minutes. Season. Transfer to plate to cool.
- In large nonstick frying pan, heat 1 tbsp oil over high heat. Add half of creminis. Cook, stirring, until brown and tender, 5 minutes. Season. Transfer to baking tray to cool. Repeat with another 1 tbsp oil and remaining creminis. Cool and roughly chop.
- In food processor, pulse beans and miso to form chunky paste. Place in mixing bowl and add porcini, TVP, onion mixture, cremini, parsley, eggs and breadcrumbs. Mix well. Divide into 6 even balls; form into patties.
- Heat a thin film of oil in large nonstick frying pan over medium-high heat. Working 3 at a time, cook patties until an even crust forms, 3 minutes per side. Keep warm in low oven and repeat with remaining patties.
- Serve on buns with cheese, arugula, tomato and condiments of choice.