These are probably some of the messiest burgers I have ever made, like good messy, gloriously messy! I used Beast Burgers from the company Beyond Meat, which are huge, then I smothered them with mushrooms and onions, browned in a miso glaze for the ultimate in umami flavor. I made a few slight alterations from the burgers pictured to make it less messy; like omitting the avocado on top, which I now deem unnecessary, and melting the cheese right on top of the burger instead of on top of the mushrooms will help everything stay together. Another trick to keep your buns from falling apart: be sure to put lettuce or some kind of greens on the bottom bun so all the juices don’t soak through and disintegrate the bread. Enjoy! And be sure to grab lots of napkins!
Recipe makes 2 burgers.
- 1/2 Tablespoon oil (vegetable or canola is fine)
- 1/2 Tablespoon toasted sesame oil
- 3 slices yellow onion (about 1/4″ thick)
- 18 mushrooms, thickly sliced (about 1/4″ thick
- 1/2 Tablespoon soy sauce
- 1/2 Tablespoon mirin
- pinch ground white pepper
- 1 Tablespoon miso paste
- 2 vegan cheese slices (my favorite are Original Chao Slices from Field Roast)
- 2 vegan burger patties (I used Beast Burgers here from Beyond Meat)
- 2 vegan burger buns (the ones pictured are pretzel buns from Pretzilla)
- 1 large leaf swiss chard, kale, or collard green, ripped in large pieces
For the Miso Mayo:
- 3 Tablespoons vegan mayo (any brand is fine but I like Just Mayo from Hampton Creek Foods)
- 2 teaspoons miso paste
- Heat oil in a medium to large sized nonstick pan or cast iron skillet over medium heat. When the oil is hot add the onions and mushrooms to the pan. Cook, stirring occasionally until the liquid is cooked out and mushrooms are browned about 20-25 minutes. While mushrooms are cooking, mix together the soy sauce, mirin, and white pepper. Next mix in the miso paste until mixture is smooth. When the mushrooms are done, add the miso glaze and cook for 2 more minutes, stirring until all mushrooms are completely coated.
- Remove mushroom mixture from the pan, put to the side, covered. Preheat your oven to 400 degrees. Quickly wipe out any burnt pieces from the pan and add another small splash of oil to lightly coat it. Cook the frozen veggie burger patty for 4-5 minutes, flip, then put a slice of vegan cheese on the top. Divide the mushroom mixture, smothering each patty with half. Cover the pan and cook another 4-5 minutes, while toasting the sliced buns in the oven.
- While buns are toasting mix together the vegan mayo and miso paste.
- When buns are toasted, spread all four halves with miso mayo. Be sure to layer the greens on the bottom, then the patty with cheese and mushrooms. Enjoy!