A MEATY BURGER PATTY
Makes 6 patties
Leftovers friendly, freezer friendly, vegan option
I’m forever in search of a veggie burger that isn’t too mushy. A slab of crispy tofu, roasted mushroom, haloumi or crumbed eggplant are often my go to, not only because they’re all delicious, but I far prefer the texture in a burger, over the smooshy soft patties so often served as the one non-meat option in burger joints. Now don’t get my wrong, there’s nothing wrong with a soft sweet potato or pumpkin based patty, they’re often really tasty. But burgers are just about the one time I want my vegetarian dinner to kinda feel like it’s not vegetarian. I want a patty that’s reminiscent of a beef burger.
This patty holds firm, has a similar look and texture to a beef patty, and has a ’meaty’ flavour and aroma as it sizzles. Mushrooms and walnuts give it a lovely heartiness, and the secret spoonful of miso paste creates the most heavenly umami flavour. Give this patty a go, I reckon it’ll be loved by meat or veggies alike. I’ve served my burger with caramelised onions, melted cheese, kewpie mayonnaise, pickles, avocado, tomato and rocket on a toasted bun, but you can obviously have it however you like.
Note: This recipe is designed to be made with a food processor, making it super quick and easy to prepare. If you don’t have one you will need to chop all the ingredients super fine and then mix it by hand. Your patties may not hold as well, but will still be delicious.
2 tbsp butter (or olive oil for vegan)
500g mushrooms, sliced (I used a mixture of button and swiss browns)
5 cloves garlic, roughly chopped
½ cup walnuts
½ brown onion sliced
1 tbp chipotle in adobo sauce (optional, this could be replaced with chilli sauce)
1 tbsp miso paste
1 heaped tsp ground cumin
½ cup flat parsley leaves
2 eggs (replace with chia eggs for vegan)
1 tsp vegetable stock powder
1 tbsp Worcestershire sauce
1 tsp smoky paprika
1 ¼ cup breadcrumbs
1 tbsp flour
Melt butter until bubbling in a large frying pan. Add mushrooms and cook for 10 minutes, tossing every couple of minutes, allowing the mushrooms to brown and become a caramel brown. Add garlic and walnuts and cook for another few minutes, stirring often.
Transfer the mix to your food processor and all the remaining ingredients except the flour and breadcrumbs. Pulse the mix until everything is chopped into 1-2mm pieces, but not enough that the mix becomes super mushy.
Transfer the mixture to a large bowl and add the breadcrumbs and flour. Stir well until the dries are completely mixed in. The mix should now be firm enough that you could touch it without it sticking to your hands. Add a little extra flour if necessary.
Using flour dusted hands, divide the mix into six portions and roll the portions into patty shaped disks.
Meanwhile heat a non stick fry pan with a little olive oil until very hot. Cook the patties, three at a time for a few minutes or until brown and firm, then flip and repeat on the other side.
Serve your patties on a burger bun with toppings of your choice. The patties will store in the fridge for 3 days and are great reheated in the oven. Vegan option, GFO, freezer friendly, leftovers friendly