PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
We here at Delish love a regular burger (no, like, we really love burgers), but something about a flavor-packed veggie burger can be satisfying in a different way. And this mushroom-based burger is chock-full of one of our 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, like in tomatoes (a key topping to this burger). It’s a major way we enjoy food and is the star of this dish.
In this recipe, we are featuring umami/MSG in a bunch of different forms. Naturally occurring umami in the tomatoes, MSG that’s formed through fermentation (miso), umami created in the form of caramelized veg (roasted mushrooms and sautéed onions), and in its purest chemical form, powdered MSG.
What results is a symphony of salty, complex flavors paired with a bright citrus slaw and spicy vegan mayo to form what might be our favorite plant-based burger ever. Tried this? Let us know how it came out in the comments below!
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Yields:
4 – 6
servings
Prep Time:
0
hours
20
mins
Total Time:
1
hours
30
mins
Cilantro-Lime Slaw
small head of green cabbage, thinly sliced
scallions, thinly sliced
chopped fresh cilantro
lime juice
extra virgin olive oil
toasted sesame seeds
Shroomami Burgers
shiitake and/or oyster mushrooms
plus 2 tsp. extra virgin olive oil, divided
reduced-sodium soy sauce, divided
freshly ground black pepper, plus more
medium onion, finely chopped
scallions, white and pale-green parts thinly sliced, dark-green parts cut into 1/2″ pieces
(1″) piece ginger, peeled and minced
sambal oelek or other red chili paste
(15-oz.) can black beans, rinsed and drained
roasted, unsalted cashews
panko bread crumbs
miso (preferably red)
rice wine vinegar
vegetable oil, plus more
to 6 sesame hamburger buns
Spicy vegan mayonnaise and sliced tomatoes, for serving
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Cilantro-Lime Slaw
- In 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.
- Add scallions, cilantro, lime juice, olive oil, and seeds. Toss until thoroughly coated and combined. Set aside until ready to use.
- Make Ahead: Slaw can be made 5 days ahead. Transfer to an airtight container and chill.
Shroomami Burgers
- Preheat 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.
- Spread mushroom mixture in a single layer. Roast until mushrooms have released their moisture and begin to brown and crisp, 30 to 35 minutes.
- While roast mushrooms, 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, stir, until incorporated, about 1 minute more.
- Reduce 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.
- In 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.
- In a large bowl, whisk egg, miso, vinegar, sesame oil, MSG, if using, and remaining 1 tablespoon soy sauce to combine. For into food processor. Pulse 10 to 15 times until a homogeneous, meat-like mixture forms.
- Transfer 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.
- Form 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.
- In 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.
- On 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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PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
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