Cashew-Citrus Portobello Burger

“Of all the burgers and patty recipes I have made over the years, this mushroom burger recipe still tops my list. I roast portobello mushrooms with a miso-based sauce and add roasted cashews. The cashews give it a nice, nutty flavor while the portobello mushrooms add a richness. I always suggest serving this burger on a bed of greens or on a toasted burger bun with tomatoes, onions, and lettuce.” — Colin Brett

You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.

Cashew Citrus Portobello Burger Kimberton Whole Foods Cookbook

Makes 6 burgers

What You’ll Need

  • 2 large portobello mushroom caps, diced in large chunks
  • ½ pound white mushrooms, sliced (stems removed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 ½ teaspoons garlic, minced
  • ¾ cup carrots, grated
  • ½ teaspoon dried basil
  • ¼ teaspoon turmeric
  • ¾ cup raw cashews
  • ¼ cup raw sunflower seeds
  • 1 ½ tablespoons red miso
  • 1 tablespoon lemon juice
  • ½ tablespoon balsamic vinegar
  • ½ teaspoon ground black pepper
  • ¾ cup cooked brown rice
  • Orange zest and 6 orange wedges (optional)

Instructions

Pulse mushrooms in food processor until finely chopped. In a medium saucepan over medium-high, heat olive oil. Add onion and garlic and cook on medium-low until onions are translucent. Add mushrooms, carrots, basil and turmeric. Continue cooking for 10 to 15 minutes, stirring occasionally, and then transfer to a large bowl. In food processor, pulse cashews, sunflower seeds, red miso, lemon juice, balsamic vinegar and pepper to combine. Add to bowl with chopped mushrooms. Add rice and stir to combine. Refrigerate mixture overnight, covered.

When ready to cook, preheat oven to 375 F. Form mixture into 6 patties that are 1-inch thick. Place patties on an oiled baking sheet lined with parchment paper. Bake for about 25 minutes until golden brown. After cooked, top each burger with a sprinkle of orange zest and a squeeze of citrus from the wedge of an orange. Serve burgers either on a bun with lettuce, tomato, onion and vegan mayonnaise or on a tossed salad.

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