Maitake Mushroom Burger (My Version of a Whopper)

I can't lie. One of my favorite burgers that I used to grab when I was young was the Whopper. Something about how sloppy it used to be put together, with the charbroil taste of the patty with tomatoes and onions, used to have me going. Of course, I no longer eat those types of burgers, but this definitely satisfied me with the charred flavor and the umami savory flavor from the Maitake mushroom. I decided to make it a little bit more gourmet by adding truffle ketchup and also truffle vegan mayo.

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Maitake Patty Ingredients

• 1.5 cups cooked Maitake mushrooms

• 1/3 cup oat flour

• 1 + 1/2 cups canned black beans, rinsed and drained

• 1/4 cup refined coconut oil

• 2 Tbsp vegetable broth

• 1 Tbsp tomato paste

• 1/2 Tbsp white miso

• 1/3 cup Worcestershire sauce

• 1/2 cup roughly chopped grilled white onion

• 2–3 roasted garlic cloves

• 2/3 cup vital wheat gluten (add more vital wheat gluten if your final mix is too wet.)

• 1 Tbsp steak seasoning

Extra Ingredients:

• Sesame bun

• Truffle Vegan mayo or mayo of choice

• Truffle Ketchup or regular ketchup

• Iceberg lettuce

• Thinly sliced Tomato

• Sliced White onion

• Sliced dill Pickles

Mushroom Bacon (Optional)

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Directions

• Add Maitake mushrooms to a dry cast-iron pan and press with a pan or press until all the liquid is out. Flip and repeat until the edges are slightly crispy.

• Add roasted onions, roasted garlic, white miso, tomato paste, coconut oil, vegetable broth, Worcestershire sauce, and steak seasoning to a food processor and blend until smooth. Add the cooked Maitake mushrooms and pulse a few times. You want to keep it chunky.

• In a large bowl, mash the black beans until mostly smooth but slightly chunky. Add the mushroom mix, oat flour, and vital wheat gluten to the beans. Knead with your hands for 2 to 3 minutes until it feels elastic and holds together.

• Divide the mixture into equal portions and shape into patties.

• Wrap patties in foil or parchment and steam for 1 hour. Make sure the vital wheat is cooked all the way through.

• Refrigerate the steamed patties for at least 30 to 45 minutes (or overnight) to allow the gluten to hydrate and firm up.

• Brush the patties lightly with oil and grill for about 5 minutes on each side until charred and cooked through.

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