⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Umami-rich veggie burgers with shiitake mushrooms, caramelized onions, and cashews. Gluten-free (with oat flour) and soy-free (with coconut aminos).
Ingredients
- 2.5 dl cooked and cooled brown rice
- 4 tbsp neutral oil, divided
- 1.5 dl thinly sliced yellow onion
- 5 dl sliced shiitake mushrooms
- 1.75 dl raw cashews
- 1-2 dl oat flour
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tsp miso paste
- 1 tbsp coconut aminos
- 0.25 tsp smoked paprika
Instructions
Caramelize onions: Heat 1 tbsp oil with sliced onion over medium-low heat, stirring until translucent. Reduce heat to low, add 2 tbsp water, cover and stir occasionally for 25+ minutes until onions reduce by half.
Cook mushrooms: Add 1 tbsp oil and mushrooms to the onions. Spread in a thin layer and sauté on medium-low for about 5 minutes until fragrant and soft. Set aside to cool.
Process cashews: Pulse cashews in a food processor until small, even crumbs. Set aside.
Combine: Pulse cooled rice until slightly crumbled. Add cooled mushrooms and onions. Pulse until well combined with no large pieces remaining.
Season: Add oat flour (start with 1 dl), salt, pepper, miso, coconut aminos and paprika. Pulse to combine, then add cashew crumbs. The mixture should be thick but moldable. Add more oat flour if too wet.
Shape: Form 4 patties (about 1.25 dl each).
Cook: Heat remaining 2 tbsp oil in a skillet over medium heat. Cook patties covered for 3 minutes, flip, cover again for 3 minutes. Continue cooking uncovered for crispier texture if desired.
Serve: On buns with your favorite toppings.
Notes
Gluten-free: Use certified gluten-free oat flour.
Soy-free: Coconut aminos replaces soy sauce. If soy is fine, use tamari or soy sauce instead.
Make ahead: Shaped patties keep 5 days refrigerated or 1 month frozen. Reheat on stovetop over medium heat.
Rice tip: Day-old rice works best as it’s drier.
Source: Minimalist Baker