Delish editors adore traditional burgers (like, really love burgers), but sometimes it’s nice to switch things up with a vegetarian burger that packs a lot of flavors. And one of our favorite tastes, umami, is abundant in this burger made with mushrooms.
Umami is a warm and satisfying flavor that reminds us of a stock that has been cooked for hours. Monosodium glutamate (MSG) is widely considered to be the culprit. Despite being a chemical found naturally, such as in tomatoes, MSG has received an unjustified negative image (a key topping to this burger). It’s a big part of the dining experience and the highlight of this meal.
Here, umami/MSG appears in a wide variety of presentations. Tomatoes’ natural umami, fermented MSG (miso), caramelized vegetables (roasted mushrooms and sautéed onions), and, finally, powdered MSG, which is the purest chemical form of umami.
We think this may be our favorite plant-based burger ever because of the harmony of salty, nuanced tastes with the bright citrus salad and spicy vegan mayo. Do you have any experience with this? Write down your thoughts and feedback here.
Ingredients
LIME AND CILANTRO SLAW
- One Tablespoon of Kosher Salt
- thinly sliced green cabbage equivalent to 1/4 small head
- Two sliced scallions
- Approximately 3 tablespoons of finely chopped fresh cilantro
- Lime juice, fresh: 1 1/2 tablespoons
- Two teaspoons of high-quality olive oil
- Toasted sesame seeds, 2 teaspoons
VEGAN MUSHROOM BURGERS
- 1 pound of mushrooms (shiitake and/or oyster)
- Extra-virgin olive oil: 3 tablespoons + 2 teaspoons
- 3 tablespoons of low-sodium soy sauce, divvied up
- Black pepper, freshly ground, about 1/2 teaspoon
- 1 medium onion, diced finely
- To prepare 4 scallions, finely slice the white and light green sections, then chop the dark green parts into 1/2″ pieces.
- One one-inch (3cm) chunk of ginger, peeled and finely chopped
- 3 minced garlic cloves
- A tablespoon of sambal oelek or any red chili paste
- Black beans from one 15-ounce can be washed and drained
- Roasted, unsalted cashews, 1/2 cup
- Toast the panko bread crumbs in the oven for about half a cup.
- Approximately one big egg
- Miso, 1 tbsp (preferably red)
- 1/2 teaspoon of rice vinegar
- Slightly less than half a teaspoon of sesame oil
- It just takes a quarter of a teaspoon of MSG to (optional)
- Kojic salt
- More than 2 teaspoons of vegetable oil.
- 4–6 burger buns topped with sesame seeds
- Serve with sliced tomatoes and spicy vegan mayonnaise.
Directions
Step 1
Coat cabbage with salt and throw it in a colander. Keep at room temperature for 15–20 minutes, or until cabbage has softened but retains some of its sharpness. Squeeze off as much liquid as you can, then place in a medium bowl.
Step 2
Mix in some seeds and olive oil with scallions and cilantro. Coat and mix together by tossing until everything is evenly distributed. Don’t touch it again unless absolutely necessary.
Step 3
The slaw may be prepared in advance and stored in the fridge for up to 5 days. Put in an airtight jar and place in the fridge.
VEGAN MUSHROOM BURGERS
Step 1
Set oven temperature to 400 degrees F. Get rid of the mushroom stems and set them aside. Mushrooms and oyster mushrooms should be cut into 1/4-inch cubes or ripped into comparable-sized pieces. Place on a baking sheet and season with 1/2 teaspoon of black pepper, 2 teaspoons of soy sauce, and 2 tablespoons of olive oil. Mix by tossing
Step 2.
spread down a single layer of the mushroom mixture. Mushrooms need 30 to 35 minutes in the oven before they release their moisture and start to brown and crisp.
Step 3
While the mushrooms are roasting, heat the remaining 1 tablespoon plus the 2 teaspoons of olive oil in a large pan over medium heat until shimmering. Stirring periodically, cook the onion and the white and light green scallion pieces for 6 to 7 minutes, or until the onion is transparent and the edges are becoming golden. Stirring constantly, sauté the ginger and garlic for 1 minute, or until the aroma is released. Toss in the sambal oelek and heat things up! Continue cooking and stirring for another minute to fully integrate.
Step 4
with the heat on medium-low, add the beans and simmer, stirring periodically, for about 4 to 5 minutes, or until they are just a little softer. Take off the stove and mash with a wooden spoon or a potato masher, being careful to leave some beans whole. Wait approximately 10 minutes for it to cool down a little bit.
Step 5
grind cashews to the consistency of bread crumbs in a food processor. Fill a food processor with panko, two-thirds of the bean mixture, and half of the roasted mushrooms.
Step 6
Sift together the remaining 1 tablespoon of soy sauce, the egg, the miso, the vinegar, the sesame oil, the MSG (if using), and a large bowl. Toss into the processor. Pulse the ingredients together 10–15 times until they resemble ground beef.
Step 7
Put it in a big bowl. Mix in the leftover roasted mushroom and bean mixture and the dark green scallion bits. Put the bowl in the fridge for at least 20 minutes or up to overnight to cool down.
Step 8
Make four big or six tiny burgers out of the bean mixture and set them on a dish. Sprinkle salt and black pepper on both sides of each burger.
Step 9:
Heat the vegetable oil in a large pan over medium heat until it shimmers. Sear patties in batches, rotating once until browned and cooked through, about 2 to 3 minutes total (more oil may be required).
Step 10
apply mayonnaise to the buns’ sliced surfaces. Place a burger patty on the bottom bun, then heap a mound of cole slaw and tomato slices on top. Put the burgers away
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