Michelle K. Min
I’m not a fan of most veggie burgers—too bready—but I am a fan of “meaty” vegetables in buns. This is my version of a veggie burger—using the meatiness of seared clusters of maitake (hen of the woods) mushrooms, with an additional layer of umami from a miso glaze. The mushrooms pair well with Swiss cheese, complemented by the bite of sliced red onions and arugula. You can substitute oyster mushrooms.
Recipe information
Yield
Makes 4 burgers
Ingredients
2
tablespoons unsalted butter
1
pound maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms
6
scallions, cut into 2-inch lengths
Salt and freshly ground black pepper
1
tablespoon miso thinned with 2 tablespoons water
4
soft burger buns, ideally potato or brioche
1
cup grated Swiss cheese
½
cup thinly sliced red onion
2
cups arugula
Need to make a substitution?
From Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes © 2021 by Linda Shiue, MD. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
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