Umami Burger Vegetarian - Juicy, full of flavor and perfect crust
An exciting alternative to a regular burger with meat!
Ingredients
- 500 gram aroma mushrooms
- 200 gram walnuts
- 350 gram black beans in lake
- 175 gram red lentils in lake
- 12 skiver pickled beets
- 125 gram parmesan
- 1 tbsp soy sauce
- 1 tbsp worchestersauce
- 1 dl water (may vary slightly)
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 0,5 tsp cayenne pepper
- 2 tbsp cornmeal
To arrive at this recipe, there has been some error and testing, but now it became perfect! I have found my inspiration from skilled international vegetarian restaurants. This is not healthier than a regular burger, but is guaranteed to be popular whether you eat meat or not. It is stuffed full of ingredients that are known for a lot of umami taste and consistency almost like a burger of meat. Here I will show you how.
Step 1
One of the most important things about a vegetarian burger is that it must have the right consistency and not fall apart. When using ingredients that have a lot of moisture, this must be reduced. I rinse beans and lentils well in water and place on a baking tray with baking paper along with pickled beets and sliced aroma mushrooms.
Step 2
Put the pan in a preheated oven at 200 degrees hot air and let bake for 1 hour.
Step 3
Use the pulse button on the blender so that it does not become a puree. First take the walnuts and make a sandy consistency. Place in a large bowl. I do exactly the same with parmesan.
Step 4
When the baking tray from the oven comes out, I let it cool down a bit before these also go in the blender / kitchen machine. There I add spices, soy and worchester sauce. Dilute with a little water.
Step 5
Top this mixture with nuts and cheese. Sprinkle with cornmeal and rub into a chewy and good stuffing. The cornmeal acts as a binder in the dough. It is important that the farce seems a bit sticky and sticks well together. This is so that you can shape the burgers in a nice shape and that they stick together well when you fry.
Step 6
Shape burgers by hand or with a burger press. I weigh them up to 175 grams per burger. Place on baking paper. Now these should be left in the fridge for at least 2 hours. They can be made the day before and left overnight. This makes the farce stick even better together and the flavors really get settled.
Step 7
Fry the burgers in a pan with butter. Here I fry on medium + heat. Make sure that they do not burn, but get a golden and nice crust on both sides. You do not need to put these in the oven again as they have already been baked in the oven before. It also works well to grill these Umami burgers.
Step 8
Now you can proudly serve family or guests who do not eat meat any really good homemade Umami burgers. Good luck.
