Chef Ashley Cunningham
Plant Based Umami Burger
Plant Based Umami Burger
Rated 5.0 stars by 1 users
Category
Entree
Servings
6 burgers
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chef Ashley Cunningham
Ingredients
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2 shallots, diced
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2 cloves garlic
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1 cup roasted/grilled eggplant
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1 cup roasted/grilled portobello mushroom
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1 cup Melissa’s Cooked Quinoa
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1 ½ cups steamed red kidney beans or Six Bean Medley
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1 teaspoon fresh thyme leaves
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½ cup Melissa’s Red Walnuts, toasted (or if not in season, plain unsalted walnuts)
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1 egg
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1 teaspoon Melissa’s Italian Herb Spice Grinder
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1 teaspoon grounded Rainbow Peppercorns
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½ cup ground oats
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2 teaspoons Worcestershire sauce
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2 teaspoons soy sauce
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2 Melissa’s Perfect Sweet Onions
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Dijon mustard
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Roasted eggplant rounds
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Arugula
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Mushrooms and onions, sautéed
Burger Patties
Toppings
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!
Filed in:
Arugula,
bean burger,
cooked quinoa,
Entree,
Italian Eggplant,
mushrooms,
Organic Peeled Garlic,
Organic Shallots,
Perfect Sweet Onions,
Plant Based Umami Burger,
Portobello Mushrooms,
Quinoa,
Red Walnuts,
Spice Grinders,
Thyme,
vegetarian,
Vegetarian Burger
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