Walnut & Miso Mushroom Veggie Burgers
Even my meat eating kids love this dish, and I can never get them eating Veggie patties! The asian flare to this dish is fantastic.
1/4 cup walnuts, toasted
1 tsp. miso paste
olive oil, for the pan
2 shallots, chopped (about 1/3 cup)
6 oz. mushrooms, chopped
splash of soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chinese five spice powder
Splash of rice vinegar
1/4 tsp. of honey
1 large egg, lightly beaten
1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
A few teaspoons sesame seeds
6 mini slider buns (soft ones)
mayo + sriracha + ketchup
1) Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).
2) In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.
3) Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.
4) Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it’s ok if they fall apart a little. If they’re falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.
5) Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.