Yield: Makes 8 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.
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Make Ahead 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.
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.
This tastes good, but it could use more spice. I didn't have as much trouble keeping these together as other folks did. Instead of an egg, I used Bob's Red Mill egg replacer. Also, I made sure to cook the patties in a cast iron skillet. I tried once with a nonstick skillet, but the cast iron was definitely better, in terms of forming a crust that keeps it together.
These tasted divine, but like others mention here, they did not bind at all. Despite cooking the mushroom very well, these were way too wet. I suggest cooking the mushrooms as much as possible to remove the moisture, and I think adding breadcrumbs is a must.FC recipes are usually so well developed that it really surprised me that these fell apart. But I glopped the patties in my pan, did my best to flip them. I then lined them on a cookie sheet lined with parchment and put them in the oven at 350 for about 1/2 hour, which helped dry them out.I made these for a casual gathering with friends and got distracted and forgot the miso mayo...but will definitely do so next time.
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