Hot Sauce-Spiked Mushroom Veggie Burgers

1. For the Sauce: In a small bowl, stir together scallions, cilantro, mint, sweet relish, hot sauce, lemon juice, lemon zest, and mayonnaise until well combined. Refrigerate until ready to use.

2. For the Patties: Preheat oven to 400℉ (200℃) and set racks to upper-middle and lower-middle positions. In a medium bowl, toss mushrooms with 3 tablespoons (45ml) olive oil, soy sauce, and balsamic vinegar. Spread on a second rimmed baking sheet and bake until mushrooms have released their water, the water has evaporated, and the mushrooms are beginning to brown all over, about 35 minutes. Using a spatula, scrape mushrooms all over baking sheet, using their remaining moisture to deglaze surface.

3. Meanwhile, in a 3-quart saucepan, combine split peas with 6 cups water and a generous pinch of salt. Bring to a boil, then lower heat to maintain an active simmer until split peas are tender but still hold their shape, about 30 minutes. Drain, then transfer split peas to a heatproof bowl and toss with 1 tablespoon (15ml) olive oil along with a pinch of salt. Spread split peas in an even layer on a rimmed baking sheet, then bake until peas are very lightly toasted and exterior is beginning to dry out, about 20 minutes. Remove from oven and allow to cool slightly.

4. Meanwhile, in a 10-inch stainless-steel skillet, heat remaining 2 tablespoons (30ml) olive oil over medium heat until shimmering. Add onion along with a pinch of salt and cook, stirring frequently, until onions are softened and beginning to brown all over, about 10 minutes. Add kale stalks and cook until softened, about 3 minutes longer.

5. Lower heat to medium-low, stir in tomato paste, and cook, stirring often, until tomato paste caramelizes and browns, about 7 minutes. Remove from heat.

6. In a food processor, pulse pine nuts until they are ground to a breadcrumb-like texture. Scrape into a large bowl.

7. In the same food processor bowl, pulse baked split peas until some are broken down to a breadcrumb-like texture and some remain whole, about three 2-second pulses; scrape into the bowl with the pine nuts. Add mushrooms to food processor and pulse until mostly broken down and smooth but with some small chunks remaining; scrape into the bowl with the pine nuts and split peas.

8. Add cooked onion-kale mixture, cooked black rice, and hot sauce to split pea–mushroom mixture, then gently fold until well combined. Season with salt. If the mixture is hot, let cool slightly, then fold in beaten eggs.

9. Form veggie burger mixture into 8 patties.

10. In a 12-inch cast iron skillet, heat half the butter (or other cooking fat) over medium heat until melted and foaming. Add 4 patties and cook, turning once halfway through, until well browned on both sides and heated through, about 5 minutes per side. Transfer to a paper towel–lined plate and keep warm. Repeat with remaining butter and patties.

11. To Assemble: Set a patty on the bottom half of each toasted hamburger bun. Spread the sauce on the top half of each bun. Top patties with sliced red onions, lettuce, and pickles, then close veggie burgers and serve.

Special Equipment

Food processor, 12-inch cast iron skillet, 10-inch stainless-steel skillet

Notes

Shaquanda's Oooohmami hot sauce mixes intense and fruity habanero peppers with blackberry juice, blueberries, caramelized onions, black garlic, and more. It's not an easy flavor profile to replicate, but in a pinch you can mix together 4 tablespoons of another chile-forward hot sauce, like Cholula Original, with 2 1/2 tablespoons Worcestershire sauce, and 1 1/2 tablespoon sugar until the sugar is dissolved.

Yellow split peas are not the same as yellow lentils, although they look very similar.

Black rice is not the same as wild rice. To cook black rice, simmer 1/4 cup (1 3/4 ounces; 50g) dry black rice in ample water until tender. Drain well. This will yield roughly 1 cup of cooked black rice, which is more than you need for this recipe.

Make-Ahead and Storage

The patties can be formed and refrigerated in a covered container overnight before cooking; separate patties with parchment paper to prevent sticking during storage.