These plant-based burgers have big umami flavor from mushrooms, edamame, cashews, and soy sauce. This recipe makes plenty of patties and they freeze well, so you can squirrel some away for later. (Defrost the frozen burgers in the refrigerator overnight before proceeding with the recipe.) Stack them on a bun with this easy mayo, or serve with a white bean salad for a complete vegetarian meal.
2 tablespoons olive oil
1 onion, finely chopped
8 oz (250 g) cremini mushrooms, sliced
8 oz (250 g) shiitake mushrooms, stems discarded, caps sliced
3 cloves garlic, chopped
1 tablespoon soy sauce, reduced sodium
1 cup (7 oz/220 g) shelled edamame beans
½ cup (3 oz/90 g) chopped, roasted unsalted cashews
1 large egg, beaten
3 tablespoons arrowroot or cornstarch
1 cup (5 oz/155 g) cooked short-grain brown rice
8 whole-grain hamburger buns
8 green lettuce leaves
For the miso mayo:
½ cup (4 fl oz/125 ml) vegan mayonnaise
1½ teaspoons white miso
1 teaspoon fresh lemon juice
1 tablespoon wasabi powder
In a large nonstick sauté pan over medium heat, warm 1 tablespoon of the olive oil. Add the onion and sauté until caramelized, reducing the heat if necessary to prevent from burning, 8 to 10 minutes.
Increase the heat to medium high. Add the mushrooms and a pinch of salt and sauté until the mushrooms have released their liquid and begin to brown, 6 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the soy sauce and simmer, scraping up any browned bits on bottom of pan, until the liquid has nearly evaporated, 30 seconds. Remove from the heat and let cool.
Scrape the mushroom mixture into the bowl of a food processor, and add the edamame, cashews, egg, and arrowroot. Pulse until finely chopped, about 15 times. Transfer to a large bowl, add the rice, and stir to combine. Chill the mixture for at least 30 minutes and up to 4 hours.
To make the miso mayo, in a small bowl, whisk together the vegan mayonnaise, miso, lemon juice, and wasabi powder. Cover and refrigerate until ready to serve.
When the mushroom mixture is ready, use a ½-cup (4 oz/125 g) measure to divide it into 8 portions. With damp hands, shape them into patties. (You can cook the patties right away, or wrap each individually in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.)
Return the pan to medium heat, and warm the remaining 1 tablespoon olive oil. Add the patties, reduce the heat to medium-low, and cook until golden brown and crisped, flipping once, 4 to 5 minutes per side.
To build the burgers, place the buns on plates and spread each with 1 tablespoon of the miso mayo. Top with the mushroom patties and lettuce leaves and serve warm.
Makes 8 servings
Nutrition Facts (per serving)
Protein 18 g
Total fat 22 g
Saturated fat 3 g
Carbs 54 g
Fiber 8 g
Total sugars 9 g
Added sugars 0 g
Sodium 520 mg
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Ivy Manning is a food writer, cookbook author, and culinary instructor. She’s written more than half a dozen cookbooks, including her most recent, Easy Soups from Scratch with Quick Breads to Match. Her work appears regularly in Cooking Light, Eating Well, and Clean Eating, and she’s taught classes for Whole Foods Market and Bob’s Red Mill. She lives in a sweet bungalow in Portland, Oregon, with her vegetarian husband and rescue greyhound.