Our KWF Recipe Developer Extraordinaire, Colin Brett, recently shared this customer and staff favorite. We love these burgers because they’re bursting with earthy notes from local mushrooms! The cashews add a buttery texture and shaved citrus brightens the rich mushrooms flavors. Enjoy them on a bed of kale or your favorite greens!
Recipe makes six 4oz Burgers
What you’ll need
- 1 1/2 large Mother Earth Organics portobello mushroom caps, cut in chunks
- 1 1/2 cups Mother Earth Organics white mushrooms, trimmed
- 1 tablespoon olive oil
- 3/4 cup grated carrots
- 1 tablespoon garlic, minced, or tsp. powder
- 3/4 cup cashews
- 1/4 cup sunflower seeds
- 1 1/2 white miso
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1/2 tablespoon balsamic vinegar
- 3/4 cup cooked rice
- orange zest
- 1/4 cup Vegenaise
- sprinkle of paprika
- handful of your favorite fresh herbs, chopped
Pulse mushrooms in food processor until finely chopped. Saute them in olive oil with onions, carrots and garlic for 2-3 minutes and transfer into a large bowl. In processor combine cashews, sunflower seeds, miso, lemon juice, balsamic vinegar, and pepper and add to bowl with chopped mushrooms. Add in rice and stir mixture. Refrigerate overnight, covered.
Preheat oven to 375°. Use 4oz scoop to make 6 burgers. Place on oiled parchment paper. Flatten to 1-inch thick. Smooth edges and bake about 25 minutes until golden brown.
For topping mix 1/4 cup Vegenaise with a sprinkle of paprika for color. Add in your favorite chopped herbs and mix. Top with the zest of an orange and a dollop of Vegenaise mixture.
Eat burgers on a bun, or (our favorite) atop chopped kale with a squeeze of citrus.