James spent the day constructing a temporary workshop (from a shed-in-box) that he can use to construct….his permanent workshop. I’m now used to James’ staged processes, so this didn’t particularly surprise me, but I wanted to surprise him with a new vegan burger this evening–if you recall, James has never found quite the right burger, either in a restaurant or from a recipe. I think I might be close today, however.
This is a much changed version of my attempt of a few days ago; however, I added quite a few ingredients, changed the spices, and marinated the mushrooms before I started. It’s a bit labour intensive, but anything for my Jamie-boy!
Smoky Mushroom-Walnut Burgers
Make this marinade and marinate the following for at least an hour:
- 1/2 lb. mixed mushrooms, roughly chopped (I used three portobellos)
After they’ve marinated for an hour, process the mushrooms in a food processor until finely chopped.
Meanwhile, saute in a non-stick pan…
- 3 scallions, finely chopped
Add the mushrooms and saute until the onions are translucent. Set aside to cool.
Next, combine the following in the food processor and blend until smooth:
- 2 TBS tomato paste
- 2 TBS sambal oelek
- 2 TBS soy sauce
- 1 tsp miso
- 1/4 cup nutritional yeast
- 1 tsp Better Than Bouillon Vegetable base
- 1 TBS liquid smoke
- 1 TBS cumin
- 2 tsp chili powder
- 2 tsp oregano
Add the following and pulse a few times until blended, but not homogenous:
- 3/4 cup walnuts
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. Now, I’m not sure whether it’s necessary, but I did kind of knead it for a few minutes because of the vital wheat gluten, which I understand needs some kneading to develop (…or at least it does when you make seitan).
Refrigerate for at least an hour, so the burger mix can set up.
This recipe will make six nice sized burger patties, but today I used a small scoop to make little 2.5-inch patties because I’m putting them inside pitas, and it’s nicer to have a couple of little patties, rather than one big one.
Next, fill a saucer with…
- 1/2 cup of panko crumbs
- 1/4 cup nutritional yeast
Mix together and coat each patty with the panko-crumb mixture.
Place in the air fryer at 370 degrees for 20 minutes, flipping at the 10-minute mark.
And here’s James’ plate piled high with his favourite fat-free roasted potatoes!
Oh, and check out Jamie’s transitional workshop. Note our peek-a-boo view of the ocean in the upper-left-hand corner!
He spent about six hours in the hot sun today putting this baby together….which means our lovely side deck will soon be clear of all of James’ huge power tools. This is excellent news because we’re expecting a series of guests over the next few weeks.
And we’re listening to Leonard Cohen’s “There Ain’t No Cure for Love” as I finish up this post…