I’ve been planning to make veggie burgers for a long time and have been researching for a recipe for quite a while. It turns out is not easy, either the taste is not appealing or they are difficult to shape in patties. But the real challenge is finding the way to cook them without crumbling, that’s the art of it!
Once I got started on the idea I had to get it right, no way I would give it up. After several attempts with different recipes and unfortunately, some ingredients waste, here is my final product! Really the challenging part is to get the right consistency that allows the burgers to be shaped properly and even then the burgers will be still delicate when cooking, but won’t break it apart if you’re careful. For this recipe barbecuing is not an option. Cook them in a non sticky frying pan using Pam.
This is a slightly modified version of Michael’s Smith recipe of a veggie burger. Can’t talk enough about how I love his shows and recipes, probably not a coincidence that we’re both Canadians at heart!
The combination of Portobello and shiitake mushrooms with tofu, brown rice, bulgur and spices was just perfect!
Yes, the burger’s appearance is not appealing until you get them in the right shape and cooked with a nice crust. I did my best with the pictures and I am very glad I could do a good enough job on presenting them to my family too. Of course, I got the the “what do you mean, veggie burgers???” comments that didn’t flow after they saw how tasty they looked and actually like a beef burger in color.
But the best part: so very tasty! A feast for the senses in texture, delicacy and comfort. Yes, a comfy veggie burger, that’s my definition!
We ate them without the buns, with a beautiful salad. No ketchup was required either!
It was so worth the work! It is time consuming but one recipes yields 16 yummy burgers.
Super tasty veggie burgers that don’t crumble
2 tablespoons olive oil
4 Portobello mushrooms, sliced
1 cup of shiitake mushrooms, chopped
2 onions, chopped
2 cloves of garlic, minced
1/2 cup brown rice
1/2 cup bulgar
2 cups of water ( start with 1 cup and resist the temptation of adding more water)
2 tbs soysauce
1 bay leaf
2 eggs (or 3 whites)
1 block of firm tofu
2 tbs Miso paste
1 cup of breadcrumbs (I used Panko)
Salt and pepper
Heat a saucepot over medium-high heat and add oil. When hot, add mushrooms, onions and garlic. Sauté until the mushrooms lose their moisture and onions begin to caramelize. Add rice, bulgar, water, soy sauce and bay leaf. Cover with a lid and cook over medium low until the grains have absorbed all the liquid, around 25 min. Let mixture cool with the lid on the pan to allow the rice to cook completely.
Place mushroom and rice mixture into the bowl of a food processor and add eggs, tofu, Miso paste, breadcrumbs and seasoning. Puree until smooth.
Form into patties and refrigerate until firm. Fry over medium high heat until golden and cooked through.
Enjoy and thanks for stopping by.