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Wednesday, March 06, 2013

The Best Veggie Burger You'll Ever Have

A few years ago, I went through a vegetarian phase, and whenever Alex would get regular burgers, I'd order veggie. But even at great restaurants, they were mushy and bland. So I was psyched when Jeanine from Love & Lemons announced that, once and for all, she'd figured out how to make a killer veggie burger. Here's how...
The Best Veggie Burger You'll Ever Have
By Jeanine from Love & Lemons


Before now, the best veggie burger I ever ate was just a pretty good one. So, for this post, I set out to create one that I truly love. After trying multiple variations, this mushroom and walnut combination was by far the winner. Chopped up mushrooms create a sort of meaty quality, but the real secret is the walnut-miso paste. It creates a really rich flavor, and also helps bind the burger together. Lastly, for a spicy kick, I stirred some sriracha into my ketchup!

Recipe: Walnut-Miso Mushroom Burgers
Makes 6 mini sliders

You'll need:

For the walnut-miso paste:
1/4 cup walnuts, toasted
1 tsp. miso paste

For the burgers:
Olive oil
2 shallots, chopped (about 1/3 cup)
6 oz. mushrooms (mix of cremini & shittakes), chopped into small (about 1/4 inch) pieces
Splash of soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Chinese five spice powder
Splash of mirin (or rice vinegar)
1/4 tsp. of honey
1 large egg, lightly beaten
1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
A few teaspoons sesame seeds
6 mini slider buns (soft ones)

Topping options:
Chopped scallions
Sprouts
Sliced avocado
Sriracha ketchup (mix sriracha and ketchup to your desired spice level)
Wasabi mustard (again, mix in wasabi to taste)

Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).

In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.

Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.

Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it's ok if they fall apart a little. If they're falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.

Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

Place each patty on a slider bun and garnish as desired (see above for topping suggestions).
Looks delicious! Thank you so much, Jeanine.

P.S. More best recipes, including homemade hummus and avocado toast.

(Recipe and photos by Jeanine of Love & Lemons. Thanks to Shoko for helping with this series.)

61 comments:

Mary said...

Well I have to find out what miso paste is, but I am definitely trying these! I've been trying to find a good veggie burger recipe for forever!

Nomadic D. said...

MAKE a veggie burger?! I'd never even contemplated trying until now! What a great idea...

www.nomadicd.com

Nicole G said...

I am a veggie-burger kinda gal, and this looks amazing!! Another big favorite of mine is the sweet potato burger with honey mustard glaze - ah-mazing!

Thanks for sharing; my mouth is now watering!

xo
Nicole
www.nicoleandtrentnyc.blogspot.com

Chloe Moon said...

Oooo Walnuts and mushrooms? Yes please!!

Ergo - Blog

moseyblog said...

This looks yummy! We usually make black bean burgers - coated in bread crumbs, egg then fried. Also super good!

TH said...

this sounds delicious. i also make black bean burgers from scratch--they are really really easy and also delicious.

Courtney said...

I am always looking for new veggie burger recipes -- this one looks grand!

mary @ BG JOURNALS said...

yes, can't wait to try this. i was spoiled when i lived in athens ga, there was this great place that had the most amazing black bean burger that just hasn't been topped by any other veggie variation of the american classic---definitely want to give this one a go!

Jackie said...

mmm, these look great. my husband and i both enjoy a good veggie burger and we're always looking for new recipes. adding these to the menu for the weekend!

any idea if these freeze well?

jamie said...

that looks amazing! i've been a vegetarian for years and i do agree that going out for veggie burgers tend to be pretty disappointing (the only exceptions i've found are 67 burger in brooklyn and shake shack's [massively unhealthy, but divine] 'shroom burger). i can't wait to try these at home!

Mieux said...

I was excited about this one, but the egg counts me out. Oh well...

lewis said...

I'm intrigued by the walnut-miso paste. But my veggie burgers gotta have black beans.

Panda Head said...

these sound awesome (and SUPER FLAVORFUL/a little SALTY - which is always what I miss when I go the veggie burger route!)

Leslie @ And Then The Doorbell Rang said...

This looks great! I love veggie burgers but I recently developed an allergy to soy (!)

I'd love to find an alternative for using the miso and soy sauce in this recipe!

And Then The Doorbell Rang

Madeline said...

oh man! these look sooo soo good. I'll have to try that this weekend.

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That Girl Shelley said...

I go through vegetarian spells too. I definitely have to try this recipe they look amazing!

ryan said...

this sounds amazing! thank's for including some good vegetarian recipes!

Brooke said...
This comment has been removed by the author.
Brooke said...

Thanks for sharing this recipe! Looks yummy. I love veggie burgers but you're right, a good one is hard to come by. I have some chickpea miso at home that I bet would be wonderful in this burger!

Tibs said...

That's so true - you never get a really delicious veggie burger in a restaurant. That recipe sounds amazing and the pics are so delicious, yummy! Have to try it!

http://www.shoptravelfood.blogspot.com/2013/03/meal-deal.html

tamara said...

I'm sure you could sub a little bit of mashed potato (regular or sweet) or vital wheat gluten (my fav binder for a vegan veggie burger!)

tamara said...

Have you tried coconut aminos? They're a little pricy, but it would probably be a pretty good sub for soy sauce. I bet a little bit of better than bullion or tahini would sub nicely for miso!

Akshara Vivekananthan said...

Oh my, thank you for sharing this recipe! I'm a vegetarian some days due to my religion (Hinduism), and I eventually want to be a full-time vegetarian. This looks delish :)

iamturquoise.com said...

they look soooo delicious!

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Maddy from MPDaily said...

Looks great, will have to add them to my rotation.

Tiffany said...

The best veggi burger I've ever had is at 26 Beach in Marina Del Rey, CA. The namaste burger, SO good.

K.B.Adler said...

Since you are in NYC, you have to head to Sparrow Tavern in Astoria. They make an insanely amazing veggie burger. I usually am not the biggest fan, but I get cravings for this one. It's fantastic!

emmy d said...

I use a vegan egg substitute for all of my baking that would probably work well here too. It is rather misleading when you are in a restaurant and expect a vege burger to be vegan and it's not. I'm allergic to eggs and have to look out for that too!

Erin said...

If you want to try a great veggie burger, try the Spicy Baja black bean burger from Smash Burger. It is seriously delicious!!


BTLover2 said...

I am a vegan and I'm going to make these using a flax egg (1 TBS ground flax & 3 TBS warm water, let sit for about 5 mins). I've had great success when substituting egg with this. Try it!

blairsays.com said...

Great Idea! I have never tried to make a veggie burger at home but this sounds easy and very tasty!

Erin said...

YUM!

Kristin @ w/milk and sugar said...

ooh yum! I've been meaning to try a veggie burger.

lifeontheyoyo.com said...

Very nice!

jessd6 said...

Miso paste is made from fermented soybeans. (It's also the base for miso soup, just dissolved in hot water or broth!) I'm pretty sure you'll find it in a squeeze-able tube or a little tub at an Asian food store.

Jesse said...

oh i bet these are really good. i've been trying to perfect my veggie burger for years, the closest i got was a lentil mushroom burger, pretty tasty as well.

Rebecca Andoff said...

My stomach just audibly grumbled at how much I want these. Recipe bookmarked!

Beck
http://algonquinsidetable.com/

Lauren Knight said...

This looks divine! Can't wait to try it-- on the grill!

The Granderson's said...

If you're looking for other good veggie burgers, you should stop in to 61 Local in Brooklyn and try the burger made by Lukas Volger. He also wrote "Veggie Burgers Every Which Way" with an amazing selection of veggie burgers that are meant to be flavorful and appealing to both vegetarians and meat eaters! Check him out at http://lukasvolger.com/ The sweet potato, lentil and kale burger is my 11-month-old daughter's absolute favorite thing to eat!

Sarah & Renuka said...

It's definitely not easy trying to find a decent tasting veggie burger! Great post! Thanks for sharing!

www.pocketfulofperspective.tumblr.com

Sarah D said...

that looks pretty tasty! I think the key is to not think of vege burgers as "burgers". Because you are just not going to be able to recreate the same beefy/meaty taste. But, if you go for a different grilled vegetarian sandwich, you can find some great options.
I find in general when you try to replace a food with a substitute, it just doesn't add up. If you just embrace whatever your diet and look for good foods that fit, it is easier. I've had to be dairy free when nursing (young one with a milk allergy) and have been on restricted diets due to my own food allergies and have always steered clear of replacements- things like fake "cheese" or gluten free breads or "milk" or whatever. The substitute is never as good as the real thing!

Leslie @ And Then The Doorbell Rang said...

Thanks Tamara!

J V-Ney said...

Woah, where can I get the recipe for that sweeto potato burger??? Please share! :)

Alicia Costello said...

I am now obsessing over all of her other recipes on her blog! This is so great! Thanks!

Bryann mcgrew said...

I always visit new blog everyday and i found your blog.;”;“
International Business Company RAK

Franklinspeaking said...

My little sister is a vegetarian, but I'll try and make these for myself too. They look delicious!

Erica @ Acire Adventures said...

I can't wait to try these! I agree with you about most veggie burgers, though I've had a few good ones. My family was in Hawaii two weeks ago and we found this little take out food place in a small community, off the beaten path and they were amazing, I wish I could have gotten the recipe. Hopefully these will do the trick!

Lauren @ Gourmet Veggie Mama said...

These look amazing! Any idea if they would work well as a full-size burger? Not sure if that would require additional binder.... I may just have to tinker a bit!

Lynford Rozario said...

Yum Yum...:)
Android Developer

Sandra Carson said...

Very delicious
Android Developer

Naomi said...

I just made these and they are delicious! I had to skip some of the ingredients as I couldn't find them here in Austria, but they still turned out to be fantastic.

Kathryn said...

they look super yummy!

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Shann said...

I just made these last night and I had to come back to the post and leave you a comment. Absolutely amazing!! I think I have a new favourite recipe. Thank you!!

jamie said...

better than any real burger I've had in a while. Definitely a crowd pleaser. Thanks for the recipe!!

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Elisa Novelli said...

I found this Italian recipe for veggie hamburgers! :-) http://www.alcass.com/alcass/news.aspx?id=391&pkey=21&fl=

anna.r.halpern@gmail.com said...

I made these for lunch today and they were amazing!! Used toasted pumpernickel bread because I didn't have buns, but still delicious. I added watercress and some daikon kimchi on top for added crunch. Amazing!

S Lawson said...

I've made these 6 or 7 times now and have gotten incredible responses from everyone. The biggest veggie burger lover I've ever met said "these are the best god damn veggie burgers I've ever had". He wants them for Christmas dinner. Outrageous.

The mushrooms matter, white buttons won't cut it. They give off too much liquid when cooked and you'll end up with a really soggy patty that won't stay together.

I'd like to freeze some, any thoughts?

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