Vegan Miso Mushroom Burger Recipe
If you like black bean burgers you’ll love this savoury, Asian-inspired, vegan mushroom burger with a creamy Miso Tahini Sauce. These vegan mushroom burgers are also gluten-free, oil-free, and whole food plant-based. The best part? This big juicy burger is healthy, meatless, and most importantly, delicious!
Servings: 4 -6 servings
Ingredients
Burger
- 1 cup rolled oats
- 1/2 cup almonds I used raw
- 1/3 cup red onion sliced
- 1 clove roasted garlic
- 1/3 cup dehydrated shiitake mushrooms*
- 1 can of black beans or beans of choice roughly 15 oz
- 2 tbsp tahini
- 1 tbsp ground flax seed
- 2 tbsp nutritional yeast
- 2 tsp miso paste*
- 2 tsp coconut aminos or soy sauce, tamari etc.
- 1 tsp onion powder
- 1 tsp maple syrup
- optional
- 1/2 tsp shichimi togarashi japanese 7 spice seasoning
Miso Tahini Sauce
- 2 tsp miso paste
- 1/2 tsp coconut aminos/soy sauce/tamari or equivalent more as needed
- 2 tbsp tahini
- 1/4 tsp garlic powder
- water as needed
- pinch of shichimi togarashi optional
Instructions
Burger
- Remove stems from dried shiitake mushrooms and allow to soak in warm water to soften for about 10 minutes. Usually, soaking time is 20 minutes, but you want them to be about halfway softened (still somewhat tough, as they'll rehydrate further when cooked later). Remove from water, strain and pat dry.
- Sauté onion slices until caramelized and fragrant using a little oil, or veggie stock to keep it oil free. They should be slightly golden brown and translucent in colour.
- In a food processor, pulse oats and almonds until crushed (careful not to over process them).
- Add remaining ingredients (including the onions and mushrooms) and pulse until mixture begins to pull away from the sides of the food processor. If the mixture is too wet, you can add a little more rolled oats to the mixture. The texture should be workable and not too sticky.
- At this point, you can go ahead and give the mixture a taste if you'd like, because none of the ingredients are unsafe to eat raw :-)
- With moist hands, form dough into burger patty shapes about 1 inch thick and transfer to a lined baking sheet.
- Bake for about 20-25 min at 375F until golden brown, flipping at the halfway point.
Sauce
- Combine all ingredients in a small bowl and mix until smooth. Taste, and adjust by adding more coconut aminos as needed to adjust the salt level.
Notes
- Mushroom substitutions: You can use dried porcini mushrooms instead or regular fresh button mushrooms, but you may need to add additional oats to compensate for added moisture.
- You can use fresh mushrooms, but I would highly recommend dehydrated ones because they provide a chewier, meatier texture. You can find shiitake (and miso) at Asian grocery stores. If shiitake isn’t available, dried porcini or fresh mushrooms will work but dried shiitake is best if you can get it.
- Tahini substitutions: Opt for another seed butter or neutral nut butter.
- Shichimi togarashi substitutions: Remove altogether or use chili flakes to add a little spice.
- If you're allergic to soy, there are a variety of miso pastes on the market that are soy-free, including miso made from brown rice, chickpeas, and more.
- I do not recommend using chickpeas instead of black beans because the texture is very different, but something like a navy or kidney bean should work fine!