Sunday, June 15, 2014

Elizabeth Cooks: Mushroom Veggie Burgers

By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Confession: My first time making a veggie burger at home was a month ago. By itself, not a ridiculous statement, but when you take into account that I became vegetarian at age 12, and have been almost entirely plant-based for the past 6 years, that's a little astounding.

Don't get me wrong-I LOVE veggie burgers. I consider it my duty to try ALL the veggie burgers (and their accompanying fries) to determine which restaurant has the very best veggie burger. (Currently it's a tie between Worthy Burger in Vermont and The Plant in SF).

But for some reason, I've never mustered up the energy to DIY veggie burgers at home. What a shame. It wasn't until I got Brendan Brazier's Thrive Energy Cookbook that I finally decided it was time to give it a go. It was suprisingly easier than expected, and while the texture left something to be desired (because I left out a crucial ingredient), it was a solid first step.

 Mushrooms add a lovely unami (meat-like) taste to most vegetarian dishes, which is why they make a great addition to this dish. I used fresh shiitake, for no reason other than I'd never seen fresh shiitake before and thought "why not??"

Mushroom Veggie Burgers
  • 1/2 cup fresh shiitake mushrooms
  • 1 Tbsp olive oil
  • 2 cups cooked barley
  • 2 cups white beans
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast\
  • 1 Tbsp pickle juice
  • 1 Tbsp Trader Joe's 21 Season Salute
  • 1 tsp sea salt
  • 1 tsp pepper 
1. Slice shiitake mushrooms and saute for 10 minutes in olive oil
2. In a food processor combine beans, barley and mushrooms and pulse until a thick crumb

3. Combine beans, barley and mushroom mix with spices with your hands in a large mixing bowl
4. Spread parchament paper onto a baking sheet
5. Using your hands, form 10 patties and place onto baking sheet
6. Bake at 400F for 30 minutes or until brown
7. Serve on a bun with your favorite condiments, alongside salad or fries!

Do you have a favorite way to use mushrooms in vegetarian meals to replace meat? Enter Mushroom Council's Swap It or Top It contest with that recipe for a chance to win $5000! Entering is wicked easy--just start here.

4 comments:

Deanna - Teaspoon of Spice said...

I'm a veggie lover too and have only made them once for a client recipe - now why is that?? Digging your version with both barley & mushrooms - yum :)

Carlene Thomas RD said...

I need to make these and freeze for later!

Cindy Kerschner said...

I needed a good veggie burger recipe.Thanks!

Alice Wang said...

That is really health and i like Mushroom Veggie Burgers,
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