The Ultimate Veggie HamburgerPT90Mhttps://img5.recipesrun.com/201907/2019/0805/87/1/693175/300x200x90.jpg You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans, and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.6 servings
Ingredients:
1/2 cup Cooked brown rice4 ounces Tempeh, crumbled3/4 teaspoon Dulce pimentón or sweet smoked paprika3 Garlic cloves, finely chopped2 Scallions, sliced2 tablespoons Mayonnaise2 Large eggs2 ounces Cotija cheese1/3 cup Panko bread crumbs3/4 cup Tamari almonds or cashews1 Medium beet, peeled and coarsely grated15 ounces Kidney beans, drained Black pepper3/4 teaspoon Kosher salt, more as needed1/2 pound Cremini mushrooms, trimmed and sliced Olive oil4 ounces Extra-firm tofu, drained
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans, and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.
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