Miso Veggie Burgers
Rick Martinez
Test Kitchen-Approved
Photo by Julia Gartland
- Serves
- 6 burgers
- Prep Time
- 1 Hour 30 Minutes
- Cook Time
- 1 Hour 15 Minutes
In this burger, everything is fresh. It’s all ingredients that you can get at your grocery store and that you’re going to feel really great about eating. Plus, we’ve got a couple extra things in here, like miso and gochujang.
The miso is going to give us that really deep, caramel-y, umami flavor. That’s going to basically simulate a burger being seared over an open fire on a grill and being smashed. The gochujang is going to give us a little more umami, but it’s also going to give us some really deep, spicy notes too.
Ingredients
For the Miso Veggie Burgers With "Cheat" Aioli
- 1/2 cup mayonnaise
- 1/2 lemon, zested and juiced
- 1 garlic clove, finely grated
- 6 tablespoon extra-virgin olive oil, divided
- 2 tablespoon white miso
- 2 tablespoon gochujang
- 1 pound sweet potato, peeled and chopped
- 1/2 pound cremini mushrooms
- 1/2 pound summer or winter squash
- 1/2 medium red onion, thinly sliced
- 3/4 cup dried red or white quinoa, rinsed
- 1/2 cup old-fashioned oats
- 2 teaspoon garlic powder
- 2 teaspoon kosher salt
- 6 hamburger buns, toasted
- Pickled radish and onion, for serving
- Lettuce leaves, for serving
- Sliced tomato, for serving
Pickled Radish & Onion
- 1/2 medium red onion, thinly sliced
- 2 teaspoon (8 grams) Diamond Crystal kosher salt, divided
- 1/2 pound radishes, sliced
- 2 serrano chiles, thinly sliced
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
Featured Video
Miso Veggie Burgers
Adding quinoa to these veg-forward plant-based "burger" patties adds depth of flavor and welcome texture that's sure to satisfy both vegetarians and meat-lovers alike at your next cookout.
Directions
For the Miso Veggie Burgers With "Cheat" Aioli
- Step 1
Make the aioli: Whisk mayonnaise, lemon juice, lemon zest and garlic together in a small bowl until completely combined. Set aside until ready to use.
- Step 2
Arrange a rack in the center of the oven and heat to 475ºF. Whisk 3 tablespoons oil, miso, and gochujang together in a large bowl. Toss sweet potato, mushrooms, squash, and onion in the miso mixture until completely coated. Arrange in an even layer on a foil-lined sheet tray and bake, tossing occasionally, until browned and tender, 35 to 45 minutes.
- Step 3
Meanwhile, cook quinoa in a large pot of boiling salted water until tender and you see the curly tail separate from the individual grains, 14 to 16 minutes. Drain quinoa through a fine-mesh strainer and shake off as much excess water as possible. Spread out in an even layer on a sheet tray or large plate to dry. Set aside until ready to use.
- Step 4
Make the patties:Place oats in a food processor and grind to a fine powder. Add roasted vegetables, garlic powder, and salt and purée until smooth. Add quinoa and pulse to combine.
- Step 5
Lightly oil your hands to prevent them from sticking, then form the mixture into 6 patties, about ½ cup (150 grams) each.
- Step 6
Do Ahead: Patties can be made 2 days ahead; wrap tightly and chill. Or, freeze in a single layer, then wrap tightly up to 3 months. Thaw before cooking.
- Step 7
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, cook patties until dark brown on both sides, 3 to 4 minutes per side. Repeat with remaining oil and patties. Serve on buns with aioli, pickled onion and radish, and your choice of additional toppings.
Pickled Radish & Onion
- Step 1
Toss onion and half the salt in a medium bowl, cover with hot water, and stir to dissolve salt. Let sit 15 minutes. This will take the harsh edge off of the onion.
- Step 2
Rinse and drain onion, transfer to jar. Add radishes and serrano chiles, and top with orange juice, lime juice, and remaining 1 teaspoon salt. Cover and shake to combine and dissolve salt. Let sit at room temperature for at least 1 hour before serving.
- Step 3
Do Ahead: Pickled vegetables can be made 1 week ahead. Cover and chill.