Monday, July 15, 2013

Recipe for today: Walnut Veggie Burgers...

Walnut Veggie Burgers...  
Thought I'd post the recipe I use to create these delicious, every time veggie burgers.  Enjoy!

What you need...
  • 1/4 cup walnuts, toasted
  • 1 tsp. miso paste
  • Olive oil, for the pan
  • 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 *For Vegan: Replace honey with nectar
  • 1 large egg, lightly beaten *For Vegan: Replace egg with Egg replacer
  • 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)

What you do...
  • 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.
  • Makes about 6 mini-sliders (serves 2 people)
Topping options:
  • Chopped scallions
  • Sprouts
  • Sliced avocado
  • Mayo
  • Sriracha ketchup (mix sriracha and ketchup to your desired spice level)
I prefer these as mini’s because they hold together better if they’re small.
For a heartier burger mix in 1/4 cup of pre-cooked brown rice before forming into patties – (completely optional).
For VEGAN option, use egg replacer product and replace honey with nector.

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