This is our latest burger. We are always trying new recipes, tweaking, and then trying again. My freezer is sometimes full of things I’ve tried and then I can’t wait to make it again and change one thing. So into the freezer all the tests go. Thankfully I have lots of people who enjoy eating all the attempts. I have one son who says he basically eats experiments every time he’s home.
The first thing you want to do when making these burgers is to cook your rice in the rice cooker. I usually prepare 3 cups of uncooked rice which gives me more than enough. The mushrooms need to be pulsed in small batches through a food processor, you don’t want them to be paste, just minced. The onions need to be finely diced. This was my third attempt with this particular burger and I couldn’t bring myself to make another batch just to dice the onions finer. So in my photo you can see the onion…the burger will hold together better if they are finer.
Summer Savory seems to be a difficult spice to find, so be aware. The light sweet miso is sometimes found on the shelf and I have also found it in the refrigerator section, so just poke around or ask. I use a 1/2 cup measure to form my burgers so they all have the same amount of “meat”. Using the 1/2 cup measure this recipe makes 18-20 burgers. Freeze those leftovers to make for an easy dinner another day.
We eat burgers with 100% whole grain buns, usually some lettuce, tomato, onion, mustard, some homemade hummus is always nice as well.
Vegan Minced Mushroom Burger
- 2 pounds mushrooms, pulsed
- 2 large onions, finely diced
- 4 cups cooked brown rice
- 1 16 ounce can tomato paste
- 3 Tbsp. dried parsley
- 1/2 cup soy sauce
- 4 Tbsp. light sweet miso
- 3 Tbsp. dried basil
- 2 tsp. thyme
- 2 tsp. summer savory
- 1/2 tsp. allspice
- 4 tsp. minced garlic
- 3 cups vital wheat gluten
- no salt seasoning (for sprinkling on burgers before baking, if desired)
- Pulse mushrooms in batches and put in a large bowl.
- Finely chop onions and add to the mushrooms
- Add rice to the mushroom mixture
- Mix in tomato paste
- Blend in parsley, soy sauce, miso, basil, thyme, summer savory, allspice and garlic. Mix well so that the spices are evenly distributed.
- Add in the vital wheat gluten.
- Form burgers and place on prepared baking sheet. (line the sheet with a silicone mat or parchment paper) Sprinkle with no salt seasoning.
- Bake at 350° for 30 min.