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Related Video: Portobello Mushroom Burger
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
661
I LOVE a regular meaty burger, and am always in awe of the various versions I see being pumped out of our test kitchen, from beef to salmon to turkey. That being said, there's something about a flavor-packed veggie burger that satisfies me in a whole different way. Trust me when I say that this mushroom-based burger is one of our best. This is largely due to it being chock-full of one of my favorite flavors: umami.
Umami is that comforting, savory taste that you associate with something akin to a long-simmered stock. It's most notably connected to MSG, or monosodium glutamate. MSG has gotten an undeserved reputation despite being a compound that exists naturally in countless foods. It permeates tomatoes (a key topping to this burger) and things like parmesan cheese.
In this recipe, I'm featuring umami/MSG in a bunch of different forms: MSG that’s formed through fermentation (miso), umami that is formed through the searing and sautéing of veg (roasted mushrooms and browned onions), the aforementioned tomatoes, as well as in its purest chemical form, powdered MSG.
What results is a symphony of salty, complex flavors that's perfect paired with a bright citrus slaw and a vegan spicy mayo. Try and you'll see why this might be one of my favorite plant-based burger yet.
Tried this? Let me know how it came out in the comments below!
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Ingredients
Cilantro-Lime Slaw
- 1 tsp.
kosher salt
- 1/4
small head of green cabbage, thinly sliced
- 2
scallions, thinly sliced
- 3 Tbsp.
chopped fresh cilantro
- 1 1/2 Tbsp.
fresh lime juice
- 2 tsp.
extra-virgin olive oil
- 2 tsp.
toasted sesame seeds
Shroomami Burgers
- 1 lb.
shiitake and/or oyster mushrooms
- 3 Tbsp.
plus 2 tsp. extra-virgin olive oil, divided
- 3 Tbsp.
reduced-sodium soy sauce, divided
- 1/2 tsp.
freshly ground black pepper, plus more
- 1
medium onion, finely chopped
- 4
scallions, white and pale-green parts thinly sliced, dark-green parts cut into 1/2" pieces
- 1
(1") piece ginger, peeled and minced
- 3
cloves garlic, minced
- 1 Tbsp.
sambal oelek or other red chili paste
- 1
(15-oz.) can black beans, rinsed and drained
- 1/2 cup
roasted, unsalted cashews
- 1/2 cup
panko bread crumbs
- 1
large egg
- 1 Tbsp.
miso (preferably red)
- 1 1/2 tsp.
rice wine vinegar
- 1/2 tsp.
sesame oil
- 1/4 tsp.
MSG (optional)
Kosher salt
- 2 tsp.
vegetable oil, plus more
- 4
to 6 sesame hamburger buns
Spicy vegan mayonnaise and sliced tomatoes, for serving
Directions
Cilantro-Lime Slaw
- Step 1In a colander, sprinkle salt over cabbage and toss to coat. Let sit until cabbage has wilted slightly but still has a bit of crispness, 15 to 20 minutes. Squeeze out any excess moisture and transfer to a medium bowl.
- Step 2Add scallions, cilantro, lime juice, olive oil, and seeds. Toss until thoroughly coated and combined. Set aside until ready to use.
- Step 3Make Ahead: Slaw can be made 5 days ahead. Transfer to an airtight container and chill.
Shroomami Burgers
- Step 1Preheat oven to 400ºF. Remove and discard stems from mushrooms. Slice mushrooms into 1/4" pieces and/or rip oyster mushrooms into similar-sized pieces. Transfer to a sheet tray and add 2 tablespoons olive oil, 2 tablespoons soy sauce, and 1/2 teaspoon black pepper. Toss to combine.
- Step 2Spread mushroom mixture in a single layer. Roast until mushrooms have released their moisture and begin to brown and crisp, 30 to 35 minutes.
- Step 3While mushrooms roast, in a large skillet over medium-high heat, heat remaining 1 tablespoon plus 2 teaspoons olive oil until shimmering. Cook onion and white and pale-green scallion parts, stirring occasionally, until onion is translucent and beginning to turn golden on the edges, 6 to 7 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add sambal oelek and toss to combine. Cook, stirring, until incorporated, about 1 minute more.
- Step 4Reduce heat to medium-low, stir in beans, and cook, stirring occasionally, until beans have softened slightly, 4 to 5 minutes. Remove from heat and gently mash with a wooden spoon or potato masher, leaving some beans partially intact. Let cool slightly, about 10 minutes.
- Step 5In a food processor, pulse cashews until they resemble bread crumbs. Add panko, two-thirds of bean mixture, and one-half of roasted mushrooms to food processor.
- Step 6In a large bowl, whisk egg, miso, vinegar, sesame oil, MSG, if using, and remaining 1 tablespoon soy sauce to combine. Pour into food processor. Pulse 10 to 15 times until a homogeneous, meat-like mixture forms.
- Step 7Transfer to a large bowl. Fold in dark-green scallion parts and remaining roasted mushrooms and bean mixture. Cover bowl with plastic wrap and chill until cold, at least 20 minutes or up to overnight.
- Step 8Form bean mixture into 4 patties for large burgers (or 6 patties for smaller burgers) and place on a plate. Season both sides of each patty with salt and black pepper.
- Step 9In a large skillet over medium heat, heat vegetable oil until shimmering. Working in batches and adding more oil if necessary, sear patties, turning once, until browned and heated through, 2 to 3 minutes per side.
- Step 10On cut sides of buns, spread mayonnaise. Top bottom bun with a burger, a big scoop of slaw, and a few slices of tomato. Close burgers with top bun.
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