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.

Mushroom-Walnut Burgers

• 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!