Labor Day
Miso Veggie Burgers
Popular on Food52
13 Reviews
Taylor S.
July 30, 2023
Great flavor but the texture…. not so much. A fun way to use miso and vegetables.
Mark R.
July 23, 2023
Loved the flavor; the texture not so much. Made the recipe as written and the burgers squeezed right out of the bun, despite chilling the mixture overnight and getting a good crust from the frying. Way too squishy; no body. The mixture does make a good sandwich spread.
JTDaddio
June 30, 2023
As others have said, this is delicious. But it was SO WET, SO LOOSE. It was like trying to cook soup. I used couscous instead of quinoa, because that's not a fave in this house. Whatever, I refrigerated it for about an hour before cooking, and even put the tray in the freezer for a bit.
OPTOMontheEdge
January 22, 2023
OMG the great Rick Martinez has done it again. I have an EXCEPTIONALLY picky 7 year old, and the one time I can fix a meal to please her, the 5 year old won't like it! I am telling you, EVERYBODY scarfed this one down. There were moans and groans of delight- and my husband was stoked he could have guilt-free seconds. I made the "batter" mid-day, and formed and fried the patties at dinner time. Holy hell- those crispy edges and that deep well-rounded flavor. I will definitely make this again.
rox L.
September 29, 2022
Question- What would anyone suggest to replace oat flour as a binder? I have an severe allergy to any oats!
Gillian M.
September 8, 2022
These burgers are incredible, I will be making them regularly. I used bulgur wheat instead of quinoa and dried it out int he oven for a few minutes just before the veggies finished roasting. I can confirm that you have to let the burgers sit for a bit after cooking them to firm up and get crispy. Delish!
Gillian M.
September 8, 2022
Oh, and I did 375 degrees F, no idea how anyone could roast them on 475 they'd be burned to a crisp in my oven...
Josée C.
August 26, 2022
Hi Rick, Those Veggie burgers were absolutely delicious. My husband and I were making as much noise as on your video if not more :)) I have grilled my veggies at 375F instead of 475F as there were cooking too fast. Will be making on repeat for sure. Tks.
Claudia
August 24, 2022
These are so good. I used Couscous instead of quinoa (1:1 substitute). Despite having had them refrigerated overnight, they weren’t as firm as maybe other burger patties, but that didn’t take away from the flavor or overall eating experience. Definitely do not skip the pickled onions and radishes. Will double (or even triple) the recipe next time to stick extras in the freezer.
Sugarkitty2
August 20, 2022
This burger is SO GOOD! A+++
We made these tonight and kept just saying "WOW" in between bites. Also, the size of this burger (if you're making 6 patties like the recipe calls for) are GINORMOUS, so the burger with all the delicious toppings and the brioche bun alone are a meal! We were so full after.
The only thing I'd say we need to improve upon, is that our veggie patties were still quite soft when done and going on the bun hot (even though they had great caramelization and crunch on the outside from the frying pan) .
After we finished dinner and checked the leftover cooked patties, I DID notice that they were holding their shape MUCH BETTER than the hot burger was, so I'd dare say that this burger might be a bit better if you let the patties sit for like, 10 minutes or so. Like, I was able to pick them up and hold them no problem, just like as store bought veggie burger.
The onion / radish / serrano chile pickled veggie mixture is TO DIE FOR and is honestly a winning recipe as a stand alone. Thanks, Rick!!
We made these tonight and kept just saying "WOW" in between bites. Also, the size of this burger (if you're making 6 patties like the recipe calls for) are GINORMOUS, so the burger with all the delicious toppings and the brioche bun alone are a meal! We were so full after.
The only thing I'd say we need to improve upon, is that our veggie patties were still quite soft when done and going on the bun hot (even though they had great caramelization and crunch on the outside from the frying pan) .
After we finished dinner and checked the leftover cooked patties, I DID notice that they were holding their shape MUCH BETTER than the hot burger was, so I'd dare say that this burger might be a bit better if you let the patties sit for like, 10 minutes or so. Like, I was able to pick them up and hold them no problem, just like as store bought veggie burger.
The onion / radish / serrano chile pickled veggie mixture is TO DIE FOR and is honestly a winning recipe as a stand alone. Thanks, Rick!!
Sparklepants
August 19, 2022
This veggie burger is absolutely delicious! I made it almost exactly as written, adding a touch more of the ground oats for a firmer patty. The miso/gochujang roasted veggies were so good, I would eat them on their own. I used butternut squash. After cooking the quinoa, I threw it in the air fryer for a couple minutes to dry it out, and I think the texture was perfect. Don’t skip the pickled veggies!
The recipe is a bit fiddly so next time, I will double or triple it and freeze the extra patties, because we will definitely eat this again. My meat-loving teenagers ate them up without complaint!
The recipe is a bit fiddly so next time, I will double or triple it and freeze the extra patties, because we will definitely eat this again. My meat-loving teenagers ate them up without complaint!
Betsy
August 17, 2022
Very tasty flavors, I'll be using the gochujang + miso on roasted vegetables for the rest of my life! My burgers lacked full structural integrity though - I think giving the quinoa more time to get VERY dry would help with this.
Josée C.
August 26, 2022
Hi Betsy, I had left my quinoa in the fridge overnight and used it the following day to make the patty and I really think it made a difference. Mine were holding their shape. Took the burgers from the fridge and cook them straight away in olive oil. If this could help.
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