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
2. In a food processor combine beans, barley and mushrooms and pulse until a thick crumb
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.