Walnut Mushroom Veggie Burgers - from Love & Lemons

OH MY GOSH. These are one of the best things I've ever made, hands down. I'm not even vegetarian, but I think I prefer them to your average beef burger. They are a bit time consuming (not a week-night meal) but so worth it. I topped them off with some homemade spicy mayo (sriracha, mayo, lime zest) and ate them bun-less!

Walnut Mushroom Veggie Burgers 

(from Love & Lemons)

makes about 6 mini-sliders (serves 2 people)

Ingredients

• 1/4 cup walnuts, toasted (I sauteed them without oil on a cast iron skillet)
• 1 tsp. miso paste (my new favorite ingredient, check out H-Mart)
• olive oil, for the pan
• 2 shallots, chopped (I used 1 shallot and 1/2 a yellow onion)
• 6 oz. mushrooms (mix of cremini & shittakes), chopped small (I had bought dried shitake mushrooms from H-Mart. Super cheap, and they keep forever! Rehydrate them by having them soak in warm water.)
• splash of soy sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. chinese five spice powder
• Splash of mirin (I used apple cider vinegar)
• 1/4 tsp. of honey
• 1 large egg, lightly beaten
• 1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
• A few teaspoons sesame seeds
• 6 mini slider buns (or go bun-less and serve them over mixed greens with sesame ginger dressing!)

Instructions

1. Crush the walnuts and miso together to form a chunky paste, (I pulsed them in my food processor).
2. In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.
3. Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.
4. Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape.
5. Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

Homemade Sundried Tomato Aioli

I made this for on top of black bean burgers and it is absolutely AMAZING! I found a recipe online and improvised off of it since I lacked about half of the essential ingredients - I love it when accidents turn out great!

- 1/4 cup sun dried tomatoes
- 1 whole egg (i found a recipe for mayo that called for just the yolk and another that used the whole egg)
- 1 glove of garlic
- olive oil
- cayenne pepper
- 1 1/2 teaspoon lime juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon Dijon mustard

So you can do this with a wisk, a blender, or a food processor (I used food processor) but the main thing with mayo is to add the oil SLOWLY. So I added the egg, pepper, lime juice, vinegar, and mustard to the food processor and turned it on until everything was blended. At that point I started adding olive oil, with the food processor on, little by little. I ran out of oil so I strained some oil from the sundried tomatoes as well. After it becomes recognizably mayonnaise, I added the clove of garlic and tomatoes and continued blending.

It's killer on sandwiches or as a dip and the cayenne gives it an awesome POP!