Soy Basted Mushroom Burgers Recipes

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

VEGAN MUSHROOM BEAN BURGER

Steps:

• Place on burger buns, add fresh veggies, and enjoy.

SOY-BASTED MUSHROOM BURGERS

Steps:

• Stir-fry the red onions in the sesame oil until tender and cooked through, about 8 mins. Set aside and keep warm.
• Meanwhile, put the dark soy sauce and butter in a pan and melt together, then add the oyster sauce and stir. Brush the mixture over the mushrooms, then leave for a minute so the mushrooms can absorb the sauce. Heat the grill to high.
• Grill the mushrooms until tender, about 10 mins. When ready, you should be able to slip a knife through the thickest parts quite easily.
• Grill the courgette slices until they start to blister, and are brown and tender. Warm the burger buns briefly under the grill, and mix the mayonnaise with the chilli oil.
• Brush the base of each burger bun with some chill mayo, then add a courgette slice, lettuce leaf and mushroom. Top with some stir-fried onions and the bun tops.

MUSHROOM LENTIL BURGER & FRIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
• In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
• Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
• Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
• Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
• Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
• Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
• While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
• Spread the fries on a baking sheet and bake for 15 minutes.
• Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.
• To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
• Serve the fries with ketchup.
• Enjoy!

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

BASIC SOY BURGERS

Steps:

• Place everything except bread crumbs in a food processor or blender and puree until fairly smooth.
• Transfer to a bowl, and add the bread crumbs. Stir until well combined.
• Form into patties abut 4 inches in diameter and 1/2 inch thick, using about 1/2 cup of mixture for each patty.
• Heat a heavy, non stick skillet and brush with oil. When pan is hot, add burgers and turn the heat down to medium, and cook for about 10 minutes on each side. Watch them carefully so they get nice and brown but don't burn.
• Serve burger style.

MUSHROOM VEGGIE BURGER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
• Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.