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Plant Based Umami Burger
Recipe by Corporate Chef Ashley Cunningham



Ingredients

Burger Patties
2 shallots, diced
2 cloves garlic
1 cup roasted/grilled eggplant
1 cup roasted/grilled portobello mushroom
1 cup Melissa’s Cooked Quinoa
1 ½ cups Melissa’s Steamed Red Kidney Beans
1 teaspoon fresh thyme leaves
½ cup Melissa’s Red Walnuts, toasted
1 egg
1 teaspoon Melissa’s Italian Herb Spice Grinder
1 teaspoon Melissa’s Rainbow Peppercorn Spice Grinder
½ cup ground oats
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 Melissa’s Perfect Sweet Onions

Toppings
Dijon mustard
Roasted eggplant rounds
Arugula
Mushrooms and onions, sautéed

Directions

To make the patties
Sauté shallot and garlic over medium heat. Add to food processor with remaining burger patty ingredients and blend until homogenous. Divide into 6 patties and pan sear on each side over medium-high heat. Finish baking burgers in a preheated 375°F oven for 10 to 12 minutes.

Assembly
Toast buns and spread about one tablespoon of Dijon on each bun. Stack about four roasted eggplant rounds like shingles, then top with arugula and burger patty. Spoon a generous portion of sautéed mushrooms and onions. Gently place top bun on and enjoy!

Makes six burgers.