How to Make Hot Sauce-Spiked Mushroom Veggie Burgers

Hot sauce is used twice to season these super flavorful veggie burgers.

6/15/2021 9:00:00 PM

Hot sauce and attention to detail makes these veggie burgers super flavorful.

Hot sauce is used twice to season these super flavorful veggie burgers.

1/4 cup minced cilantro leaves and tender stems3 fresh mint leaves, minced1 1/2 tablespoons sweet relish (1 1/4 ounces; 35g)2 tablespoons (30ml) Shaquanda's Oooohmami Hot Pepper Sauce (see note)2 tablespoons (30g) fresh lemon juice (from about 1/2 lemon)

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Finely grated zest of 1/2 lemon1/2 cup mayonnaise (4 1/2 ounces; 120g)For the Patties:1 1/2 pounds (680g) cremini mushrooms, stemmed and caps thinly sliced6 tablespoons (90ml) extra-virgin olive oil, divided3 tablespoons (45ml) soy sauce2 tablespoons (30ml) balsamic vinegar

1 cup (7 3/4 ounces; 220g) dry yellow split peas (see note)Kosher salt1 medium (8-ounce) yellow onion, finely diced1/2 cups finely diced kale stalks (2 ounces; 55g), from about 4-5 stalks (leaves reserved for another use)1 1/2 tablespoons tomato paste (3/4 ounce; 20g) headtopics.com

3/4 cup (4 ounces; 115g) pine nuts1/4 cup cooked black rice (1 1/2 ounces/40g; see note)1/4 cup (60ml) Shaquanda's Oooohmami Hot Pepper Sauce (see note)2 large eggs, beaten3 tablespoons (45g) unsalted butter or other cooking fatFor Assembly:8 brioche or hamburger buns, toasted

Thinly sliced red onion ringsLettuce leavesDirectionsFor 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.Vicky Wasik

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.

Vicky WasikMeanwhile, 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. headtopics.com

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Vicky WasikMeanwhile, 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.

Vicky WasikLower heat to medium-low, stir in tomato paste, and cook, stirring often, until tomato paste caramelizes and browns, about 7 minutes. Remove from heat.Vicky WasikIn a food processor, pulse pine nuts until they are ground to a breadcrumb-like texture. Scrape into a large bowl.

Vicky WasikIn 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.

Vicky WasikAdd 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.Vicky WasikForm veggie burger mixture into 8 patties. headtopics.com

Vicky WasikIn 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.

Vicky WasikTo 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. Read more: Serious Eats »

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