These Asian-Inspired veggie burgers rock! Shiitake mushrooms, brown rice, and edamame create the vegan base. Ginger, red chili, and scallions add authentic flavor. Serve with Asian Yam Fries and Avocado Wasabi Vegan Aioli for an awesome plant-based dinner.
4Sprouted English muffinswhole wheat buns, sliced tomatoes, pickled red onions, Romaine lettuce, or Avocado Wasabi Vegan Aioli
Instructions
Preheat your oven to 350Line a baking sheet with parchment paper or a non-stick Silpat baking makes
To make the Shiitake Mushroom Edamame Asian Veggie Burgers base: In a wide saute pan, combine the shiitake mushrooms, shallots, white parts of the scallions, ginger, and red chili flake. Saute over medium-high heat until the mushrooms and shallots are brown. Add ¾ cup of the edamame, all of the brown rice, and tamari. Cook until the rice and edamame are tender, about 3-4 minutes. Cook off as much moisture as you can. This will help ensure that the veggie burgers hold together. While cooking, stir often to let the moisture steam off.
Remove the Shiitake Mushroom Edamame Asian Veggie Burgers base from the pan. To puree, either transfer to a food processor or transfer to a mixing bowl (where you can use an immersion blender. Pure the veggie burger until smooth. Stir in the reserved edamame and green parts of the scallions. Taste to adjust seasoning. You want a mix that is very dry. If your base is too wet, add a tablespoon or two of brown rice flour.
To portion and bake the Shiitake Mushroom Edamame Asian Veggie Burgers: Portion about ½ cup of the veggie burger mixture for each burger. Place on the pre-lined baking sheet, with an inch of room in between. Bake for 40-45 minutes, flipping after the first 25 minutes.