A great veggie burger is rare. No, not medium-rare: it shouldn’t try to mimic a real beef burger. It’s just hard to find juicy, flavorful veggies burgers—in the wild or while you’re perusing the Internet for recipes. That’s why you need to make these veggie burgers ASAP. They’re super flavorful thanks to ingredients that pack in the umami, like shiitake mushrooms and cheddar cheese. They stick together so you can really press them into the pan to get a hard sear that makes for delicious crust. They incorporate ground up tortilla chips for added texture, flavor, and bind. And if that’s not enough to convince you? The recipe makes 15 burgers that freeze beautifully, so you can make a big batch and enjoy for months.
1½ pounds shiitake mushrooms, stemmed and chopped
2 medium yellow onions, chopped
¼ cup olive oil, plus more for cooking burgers
4½ tablespoons Kosher salt, divided
4 tablespoons black pepper, divided
2 15.5-ounce cans pinto beans, drained and rinsed
1 cup roasted red peppers (from a 12-oz jar), drained and chopped
½ cup couscous
1 cup roasted unsalted cashews
8 ounces sharp white cheddar, grated (2 cups)
4 ounces cream cheese, softened
2 large egg yolks
2 teaspoons dried thyme
2 teaspoons paprika
1 cup crushed tortilla chips
Hamburger rolls, mayonnaise, lettuce, sliced tomato and red onion for serving
Sat fat 6.76g
How to Make It
Preheat oven to 400°. Toss mushrooms and onions with ¼ cup oil and 2 teaspoons each salt and pepper on a rimmed baking sheet. On a separate rimmed baking sheet, spread beans and peppers in a single layer. Roast until mushrooms and onions are tender, 18 to 20 minutes and beans have begun to split open and peppers begin to char, 13 to 15 minutes; let cool.
Meanwhile, combine couscous and ½ cup hot water in a small bowl. Let sit until liquid is absorbed and couscous is tender, 5 minutes; fluff with a fork.
Process cashews and 1½ cups of the mushroom-onion mixture in a food processor until smooth.
Mix together cheddar, cream cheese, egg yolks, thyme, paprika, and remaining 2 ½ teaspoons salt and 2 teaspoons pepper in a large bowl until evenly combined. Fold in cashew mixture, remaining mushroom-onion mixture, beans, peppers, couscous, and tortilla chips. Mash with a potato masher until the mixture holds together. Form ½-cupfuls of mixture into 4-inch patties. Store in the refrigerator, tightly wrapped in plastic, for up to 3 days, or in the freezer for up to 4 months.
To cook: working in batches, heat 1 tablespoon oil in a large skillet over medium. Cook patties, flipping once, until brown and heated through, about 5 minutes per side. Repeat with more oil and remaining patties. Serve on buns with mayonnaise, tomato, red onion, and lettuce.
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