Ingredients
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For the Walnut-Miso Sauce:
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1/4 cup (60 ml) water
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2 tablespoons (30 g) white miso paste
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1 teaspoon (5 ml) rice vinegar
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1/2 teaspoon (2.5 ml) sugar
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pinch of salt
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For the Sesame Seed Buns:
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1/2 cup (115 g) all-purpose flour
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1 tablespoon (15 ml) brown rice flour
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1/2 teaspoon (2.5 ml) baking powder
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1/4 teaspoon (1.25 ml) salt
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1/4 cup (60 ml) warm water
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For the Vegan Beef Patties:
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1 can (15 oz / 425 g) chickpea brine, drained
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1/4 cup (55 g) rolled oats
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1/4 cup (60 g) whole wheat breadcrumbs
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1 small red bell pepper, finely chopped
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1 small green bell pepper, finely chopped
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1 clove garlic, minced
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1 tablespoon (15 ml) vegetable oil
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1 tablespoon (15 ml) tamari or soy sauce
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1 tablespoon (15 ml) apple cider vinegar
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1/2 teaspoon (2.5 ml) smoked paprika
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1/2 teaspoon (2.5 ml) black pepper
Directions
Sub-Title: A delicious twist on traditional burgers using nutritious and flavorful ingredients from Japanese cuisine!
Description: This innovative vegan burger combines the savory umami flavors of miso, mirin, and shoyu with crunchy textures from walnuts and sesame seeds. It’s budget-friendly, gluten-free, high-protein, and whole foods plant-based – perfect for any occasion!
Servings: Makes about 4 burgers
Difficulty Level: Easy
Total Time Needed: Prep + Cook = 20 minutes
Note: You can also use store-bought veggie burgers if you prefer not to make your own patties. Simply heat them up according to package instructions before assembling the burgers.
Ingredients:
For the Walnut-Miso Sauce:
– 1/4 cup (60 ml) water
– 2 tablespoons (30 g) white miso paste
– 1 teaspoon (5 ml) rice vinegar
– 1/2 teaspoon (2.5 ml) sugar
– pinch of salt
For the Sesame Seed Buns:
– 1/2 cup (115 g) all-purpose flour
– 1 tablespoon (15 ml) brown rice flour
– 1/2 teaspoon (2.5 ml) baking powder
– 1/4 teaspoon (1.25 ml) salt
– 1/4 cup (60 ml) warm water
For the Vegan Beef Patties:
– 1 can (15 oz / 425 g) chickpea brine, drained
– 1/4 cup (55 g) rolled oats
– 1/4 cup (60 g) whole wheat breadcrumbs
– 1 small red bell pepper, finely chopped
– 1 small green bell pepper, finely chopped
– 1 clove garlic, minced
– 1 tablespoon (15 ml) vegetable oil
– 1 tablespoon (15 ml) tamari or soy sauce
– 1 tablespoon (15 ml) apple cider vinegar
– 1/2 teaspoon (2.5 ml) smoked paprika
– 1/2 teaspoon (2.5 ml) black pepper
Instructions:
1. For the Walnut-Miso Sauce: Combine all ingredients in a small bowl and whisk until smooth. Set aside.
2. For the Sesame Seed Buns: Preheat oven to 375°F (190°C). Mix together all ingredients except for the water in a large bowl. Stir well. Add the water and mix until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 1 minute. Roll the dough into four equal balls. Flatten each ball slightly with your hands. Place the balls on a baking sheet lined with parchment paper. Brush the top of each bun with a little bit of vegan butter or oil. Bake for 10-12 minutes or until golden brown. Remove from oven and set aside.
3. For the Vegan Beef Patties: Drain and rinse the chickpea brine thoroughly. Transfer the rinsed chickpea brine to a blender along with the rest of the patty ingredients. Blend until a thick, smooth consistency forms. Pour the mixture into a medium-sized mixing bowl. Add the drained and rinsed chickpea brine back into the blender and process again. Add this liquid to the mixing bowl as well. The mixture should be very wet and sticky. If it’s too dry, add more of the reserved chickpea brine. If it’s too wet, add more breadcrumbs.
4. Form the Veg
Steps
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1
Done
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For the Walnut-Miso Sauce: Combine all ingredients in a small bowl and whisk until smooth. Set aside. |
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2
Done
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For the Sesame Seed Buns: Preheat oven to 375°F (190°C). Mix together all ingredients except for the water in a large bowl. Stir well. Add the water and mix until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 1 minute. Roll the dough into four equal balls. Flatten each ball slightly with your hands. Place the balls on a baking sheet lined with parchment paper. Brush the top of each bun with a little bit of vegan butter or oil. Bake for 10-12 minutes or until golden brown. Remove from oven and set aside. |
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3
Done
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For the Vegan Beef Patties: Drain and rinse the chickpea brine thoroughly. Transfer the rinsed chickpea brine to a blender along with the rest of the patty ingredients. Blend until a thick, smooth consistency forms. Pour the mixture into a medium-sized mixing bowl. Add the drained and rinsed chickpea brine back into the blender and process again. Add this liquid to the mixing bowl as well. The mixture should be very wet and sticky. If it's too dry, add more of the reserved chickpea brine. If it's too wet, add more breadcrumbs. |
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4
Done
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Form the Veg |
