Umami Bomb Mushroom Burgers

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Umami Bomb Mushroom Burgers


This is an exceptionally "meaty" veggie burger, thanks to the deep, savory flavor in the mushrooms and soy sauce, the richness of the cashews, and the pleasantly chewy texture of the rice. Even meat-eaters will be satisfied by this one. For a match made in heaven, top it with Miso Mayonnaise.  Makes 8 burgers



1/3 cup uncooked short-grain brown rice

3 Tbs. canola oil

1-1/2 cups chopped yellow onion (about 1 large)

8 oz. cremini mushrooms, sliced (3 cups)

8 oz. shiitake mushrooms, stems discarded, caps sliced (3-1/2 cups)

Kosher salt

1 Tbs. finely chopped garlic

3 Tbs. soy sauce

1 cup (about 5 oz.) shelled edamame, thawed if frozen, patted dry

1/2 cup roughly chopped roasted salted cashews

3 Tbs. arrowroot

1 tsp. Asian sesame oil

1 large egg, beaten



Combine the rice and 2/3 cup water in a 1-quart saucepan.

Bring to a boil, cover, and reduce the heat to low.

Simmer until the rice is tender and the water is absorbed, about 40 minutes.

Transfer the rice to a large bowl and let stand until cooled to room temperature, about 20 minutes.


Heat 1 Tbs. of the canola oil in a 12-inch skillet over medium-low heat.

Add the onion and cook, stirring frequently, until browned and softened, about 10 minutes.

Increase the heat to medium high and add the mushrooms and a pinch of salt.

Cook, stirring occasionally, until the mushrooms are browned, about 7 minutes.

Reduce the heat to medium, add the garlic, and cook, stirring, for 30 seconds.

Add the soy sauce and stir, scraping up the browned bits on the bottom of the pan, until nearly evaporated, about 1 minute.


Transfer the mushroom mixture to a food processor.

Add the edamame, cashews, arrowroot, and sesame oil and pulse until finely chopped with a few flecks of edamame and cashews still visible, about 15 one-second pulses.

Transfer the mixture to the bowl with the rice and stir thoroughly to combine.

Season to taste with salt and pepper.

Stir in the egg. Chill the mixture for at least 30 minutes and up to 4 hours.


Portion the burger mixture into 8 balls.

With moist hands, form into 3-1/2-inch patties about 3/4 inch thick.


When ready to cook, heat the remaining 2 Tbs. canola oil in a 12-inch nonstick skillet or cast-iron pan over medium heat.

Add the burgers, reduce the heat to medium low, and cook until golden brown on one side, 3 to 4 minutes.

Gently flip with a thin spatula and cook until browned and heated through, another 3 to 4 minutes.


Tips: Wrapped well in plastic, the shaped, uncooked burgers keep in the fridge for a few days. You can also freeze them for up to 3 months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more delicious than the ones from a box. Cook frozen burgers straight from the freezer a little lower and a little longer.


Tips: Arrowroot is a white, flavorless powder used to thicken puddings and sauces. It’s often used as a vegetarian alternative to gelatin. It works similarly to the breadcrumbs in other burger recipes but is gluten-free. Look for arrowroot in the baking aisle of the supermarket.



Nutrition information (per serving): Calories (kcal): 200, Fat (kcal): 12, Fat Calories (g): 100, Saturated Fat (g): 1.5, Protein (g): 7, Monounsaturated Fat (g): 6, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 2.5, Sodium (g): 760, Cholesterol (g): 25, Fiber (g): 3.



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