The Ultimate Vegetarian Umami Burger
Folks, I’ve finally done it…I’ve created the ULTIMATE VEGGIE BURGER packed with TONS of flavor and umami goodness! When these were complete, I felt like Dr. Frankenstein in his lab, staring awestruck at his glorious creation (a bit dramatic, but on point).
Here’s the deal with many vegetarian burgers: they’re bland, they lack texture, they fall apart and they’re incapable of achieving a really great sear. But with these Ultimate Vegetarian Umami Burgers, I’ve remedied ALL of those pain points.
What makes a dish an umami bomb? It’s savory. It has a deep, strong flavor that’s neither sweet nor sour nor salty nor bitter. It’s bold, intense, fantastic and makes you want to keep going back for more. Usually, it elicits some sort of exclamation, like, “damn, that’s good” from the eater. It’s the best sort of food there is.
This Ultimate Vegetarian Umami Burger takes several already umami-packed ingredients — portobello mushrooms, nutritional yeast, soy sauce and caramelized onions — and combines them into one glorious creation. The pièce de résistance is Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning, a beautiful blend of ingredients like porcini mushroom powder, white button mushroom powder, ground mustard seed and dried thyme. Plus, the addition of the ground fennel makes the patties absolutely sing.
Enjoy these burgers, people. Savor them like there’s no tomorrow. Bask in their incredible crunch, texture and flavor — and share them with your friends, especially the ones which don’t believe vegetarian burgers can be truly amazing.
INGREDIENTS
Yields about 8 slider-sized burgers
1 - 14.5 oz. can of black beans, drained & rinsed
1/2 cup cooked quinoa
1/2 cup cooked brown lentils
1/4 cup rolled oats
1 large portobello mushroom, cleaned & diced
4 garlic cloves, minced
1/2 small red onion, diced
2 T. butter (or vegan butter)
2 T. nutritional yeast
1 T. low-sodium soy sauce
1 t. smoked paprika
1 t. ground fennel
1/2 t. cayenne
1 t. Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend
2 eggs (for vegans, mix 2 T. ground flaxseed meal with 6 T. water)
1 T. olive oil
Sharp white cheddar cheese (or vegan cheese)
Salt & pepper, to taste
Slider buns, toppings & condiments of choice
STEPS
1) Cook the quinoa and lentils according to package directions. Pro tip: I always boil my quinoa and lentils in vegetable broth for extra flavor. Add to a large bowl with the black beans and rolled oats.
2) Heat 1 tablespoon butter in a pan over medium heat. Once melted, add the portobello mushroom, red onion and garlic. Cook, stirring once a minute, for 9 minutes or until the ingredients are caramelized but not burnt. Remove from heat and add to the large bowl.
3) Add the nutritional yeast, soy sauce, smoked paprika, fennel, cayenne, mushroom seasoning and eggs to the bowl. Season with salt and pepper and stir well to combine, using a fork to mash up the black beans and lentils. Note: I like to keep a lot of the beans and lentils whole for added texture, but if you prefer a more even consistency, you can purée the beans and lentils before mixing in with the other ingredients. Allow to chill in the refrigerator for at least an hour.
4) Heat a small cast-iron skillet over medium heat and add 1 tablespoon butter + 1 tablespoon olive oil. Use your hands to form three slider-sized burger patties, them place them onto the skillet. Flip the patties after 7.5 minutes. Add sliced sharp cheddar cheese onto the patties and remove from heat after another 3.5 minutes.
5) Form your sliders! We used King’s Hawaiian buns (I suggest toasting them first) and topped the burgers with sliced red onions, shredded iceberg lettuce and ketchup.
Looking for a side to serve with your Ultimate Umami Veggie Burgers? Check out these recipes for Gluten-Free Macaroni Salad, Agave Sriracha Brussels Sprouts and German-Style Potato Salad.
Note: if you’re obsessed with umami like I am, I highly recommend purchasing Raquel Pelzel’s book, “Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor.” It is FABULOUS.
