I used to wonder why veggie burgers cost as much if not more than meat burgers, then I learned how to make them. You might be surprised to learn, I know I was, but it takes a ton of ingredients and a fair bit of time to whip up a tasty veggie burger. Don't worry about the time though because after one bite you'll see that it's worth it.
Today's recipe isn't something I'd try to make on a Friday night after work, but it's definitely something I will make on a weekend. The best part of the dish is that you'd never know you were eating a burger made from mushrooms and tofu, you'd think you we're eating meat. That's a truly successful veggie burger, if you ask me.
2 tablespoons oil
3 cups mushrooms, sliced
2 onions, sliced
2 cloves of garlic, minced
1/2 cup each of brown rice and oatmeal, raw
2 cups water
2 tablespoons soy sauce
2 eggs
1 block of firm tofu
1 cup of breadcrumbs
1/4 cup parsley, chopped
2 tablespoons miso paste
Salt and pepper
1. Sauté mushrooms, onion, and garlic in oil in a large pot at medium heat until soft and caramelized, about 5-10 minutes.
2. Add rice, oatmeal, soy, and water. Cook until rice is fully cooked and water is absorbed. Let cool.
3. Add mushroom mixture to a food processor and pulse until combined. Add tofu, eggs, miso, breadcrumbs, and seasoning. Pulse to combine.
4. Form into patties, don't worry that the mixture is wet, and bake at 400 degrees until both sides are crispy and cooked through, about 15 minutes per side.
5. Top with cheese and sandwich between buns. Enjoy!
I've also made this recipe by frying the burgers instead of baking them. It works great this way too.
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