Mushroom & Lentil Burger with Kimchi Mayonnaise
I'm super excited to share this easy and delicious veggie burger recipe with you. Today is the publishing day ( the official birth day for a book) for my smoking hot, brand new book - Veggie Burger Atelier! Veggie Burgers are truly a food of our times, if you consider the huge transition towards plant based eating that is taking place all over the world today. Could a dish be more symbolic for this change? Other reasons for loving the Veggie Burger is that it's climate smart and creative! You can easily whop up patties from pulsing together grains, beans or lentils and veggies at home and fry them in a few minutes. Now you know what to do with your leftover veggie meals, right! There's no limit to what you can combine as long as you maintain the important balance between firmness, juiciness, flavour and texture, in my book I've dedicated a chapter to this alchemy in order to steer you into making perfect patties from scratch at home. It's really incredibly easy and delicious. And if you think that a veggie burgers need to look and taste just like a beef burger, drop that assumption right now :D because it's limiting you in discovering a whole new way of eating veggie burgers. Veggie burgers are a dish in it's own right and you can easily make it in your own style.
This burger is adapted from my book (in the book it's titled the Future classic Veggie Burger), Just for the blog version, I've added beetroot for a beautiful colour as I made into a Valentines Special! As in the book version I'm topping with root crisps, which gives a lovey crispy texture, root crisps are one of my favourite toppings as it balances the texture so nicely with the patty. Mayonnaise is a must and you can easily use vegan mayonnaise here, I hotted it up with the juice of my current obsession - kimchi, a fermented korean cabbage pickle, if you are not a kimchi fan, use mustard or another hot sauce, or keep it simple with just plain mayo. Another lovely topping is sprouts and fresh herbs! It adds a fresh crispiness and a clean taste to the bite. When making the veggie burger, feel free to add something you have at home such as chopped kale, fry it and add it to the mixture if you feel like customising the recipe. Does the mixture need extra firming, add more panko or rice. Always taste the mixture before shaping the patties, Adjust the flavour, if needed. Bon Appetit!
To order Veggie Burger Atelier in the US, click here.
To order Veggie Burger Atelier in the UK and Europe, click here.
Mushroom & Lentil Burger with Kimchi Mayonnaise
For the Patties:
Olive oil or ghee, for frying
About 9 ounces (250 g) mushrooms
1 cup (200 g) cooked, rinsed, and drained black or dark green lentils
50g grated raw or cooked beetroot
1 cup (100 g) back beans, cooked, drained, and mashed with a fork
1 tablespoon fresh thyme leaves
Scant 1 ½ cups (70 g) panko bread crumbs, or gluten-free bread crumbs
6 ½ tablespoons (80 g) cooked brown rice 2 tablespoons fresh parsley leaves, finely chopped
½ cup (50 g) grated Parmesan cheese, or Rawmesan
1 ½ tablespoons (23 g) Sriracha
2 tablespoons (30 ml) soy sauce, or tamari 2 cloves garlic, crushed
1 tablespoon (15 ml) balsamic vinegar
1 teaspoon pimentón (smoked paprika)
3⁄4 teaspoon salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper, plus more to taste
Pickles, I used cucumber and radishes in rice vinegar here, carrot ribbons and sliced onion is also delicious with this burger
Fresh sprouts of your choice, I use radish sprouts here
fresh herbs, I use chopped coriander (cilantro) here
Optional: vegan or dairy cheese
Mixed root crisps, use store bought or home made (see recipe instructions below), You'll need one sweet potato and one beetroot, peeled and thinly sliced
1 tablespoon Kimchi Juice ( can be substituted with sriracha)
3 tablespoons mayonnaise
4 brioche buns ( or other bread), halved and slightly toasted
To make the kimchi mayonnaise: In a small bowl, stir together the mayonnaise and kimchi juice until smooth. Refrigerate until assembly.
If you are making your own root crisps: In a medium-sized bowl, toss the sweet potato and beet slices with the olive oil. Season to taste with salt and pepper and place the slices in a single layer on the prepared sheet. Roast for 40 minutes, turning the crisps over about halfway through the cooking time. Keep an eye on the crisps for the last 15 minutes to avoid burning. Remove from the oven and let cool. The crisps keep in an airtight container for 3 days.
To make the patties: Place a skillet over medium-high heat and add 1 tablespoon (15 ml olive oil or 14 g ghee) fat for frying. Add the mushrooms and fry for 5 to 7 minutes, stirring, or until fragrant and shriveled in size. Transfer to a large bowl and combine with the remaining patty ingredients. Refrigerate the mixture for 30 minutes, or up to 24 hours covered.
Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of olive oil or 1 tablespoon (14 g) ghee. Fry the patties for 4 to 6 minutes per side, or until nicely browned.
Assemble the burgers on the toasted buns with the toppings.
Tip. Add 1 tablespoon (15 ml) liquid smoke to the mixture for an extra smokey flavour.