Today, someone on the CFDG Facebook group mentioned a Miyoko Schinner recipe for The Real Burger and it looked very promising, so I thought I’d give it a try. I decided to make quite a few adaptions, however, so I’m including my version here.
The first thing I did was quarter the recipe, which according to Schinner, makes sixteen burgers, because if we didn’t like it, I didn’t want to be stuck with fourteen frozen burgers that we’d never eat. In addition, my version ended up making six burgers (likely because I added several ingredients), so if I’d kept to Schinner’s quantities, I would’ve ended up with twenty-four burgers!
I also decided to dip the patties in panko flour to improve the crunchiness and air-fry them as opposed to baking them. Oh, and I sauteed the onion and mushroom before adding them to the patty mix.
Texture-wise, the burgers turned out VERY well, but next time I try them, I’ll likely add more BTB base and spices (perhaps cumin and smoked paprika) to make them more flavourful.
- 1/2 lb. mixed mushrooms, quartered (I used a combo of white button and portobello)
- 1/2 large onion, roughly chopped
Roughly chop the onion and throw in food processor until finely chopped. Transfer to a non-stick pan and saute for a few minutes. Roughly chop mushrooms and add to the saucepan with the onions; saute until the onions are translucent. Set aside to cool.
Next, combine the following in the food processor and blend until smooth:
- 1/4 cup tomato paste
- 2 TBS soy sauce
- 2 tsp miso
- 1 tsp Better Than Bouillon Vegetable base
- 1 tsp liquid smoke
- 1 TBS fresh basil (or 1 tsp dry)
- 1 TBS fresh thyme (or 1 tsp dry)
- 1/4 tsp dried savoury
- 1/8 tsp ground allspice
Add the following and pulse a few times until blended, but not homogenous:
- 3/4 cup walnuts
- 1/4 cup parsley, chopped
Pour the contents of the food processor into a bowl, add the contents of the saucepan as well as:
- 1 cup cooked basmati brown rice
- 3/4 cup vital wheat gluten
Mix well–use your hands here. Use a medium scoop (or your hands) to form six patties.
Next, fill a saucer with…
- 1/2 cup of panko crumbs
Coat each patty with panko crumbs.
Place in the air fryer for 20 minutes, flipping at the 10-minute mark.
Meanwhile, make these easy vegan buns! This recipe is very quick and easy, and the buns turn out very soft and fluffy. I scooped out some of the dough from middle, so they wouldn’t be so bready. I recommend keeping them in the oven until they achieve an internal temperature of 207.
Don’t forget to make this Uh-mazing vegan dill mayo. Slap some on the burger with chopped romaine, onion, and pickle….
And make some of these awesome fat-free roasted potatoes, and have yourself a good ol’ vegan burger feast!
4 thoughts on “Vegan Mushroom-Walnut Burgers”
I am interested in purchasing an air fryer, what brand do you have?
Molla–it was reasonably priced and seems to get the job done!