Ingredients
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For the Burger Patties
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1 cup shelled edamame (thawed if frozen) edamame1 cup shelled edamame (thawed if frozen)
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1 cup fresh shiitake mushrooms, finely chopped shiitake mushrooms1 cup fresh shiitake mushrooms, finely chopped
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1/2 cup rolled oats (gluten-free if needed) rolled oats1/2 cup rolled oats (gluten-free if needed)
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2 tbsp scallions, finely sliced scallions2 tbsp scallions, finely sliced
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2 tbsp toasted sesame seeds toasted sesame seeds2 tbsp toasted sesame seeds
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1 tbsp white miso paste white miso paste1 tbsp white miso paste
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1 tbsp tamari or soy sauce soy sauce1 tbsp tamari or soy sauce
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2 tsp grated fresh ginger fresh ginger2 tsp grated fresh ginger
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tsp toasted sesame oil toasted sesame oil1 tsp toasted sesame oil
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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For the Miso Glaze
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2 tbsp white miso paste white miso paste2 tbsp white miso paste
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tsp soy sauce soy sauce1 tsp soy sauce
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For the Wasabi Slaw
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1 cup shredded napa cabbage napa cabbage1 cup shredded napa cabbage
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1/2 cup shredded carrot carrot1/2 cup shredded carrot
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2 tbsp vegan mayo vegan mayo2 tbsp vegan mayo
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1 tsp wasabi paste (or to taste) wasabi paste1 tsp wasabi paste (or to taste)
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1 tsp rice vinegar rice vinegar1 tsp rice vinegar
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1 tsp maple syrup maple syrup1 tsp maple syrup
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Pinch salt saltPinch salt
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For Assembly
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4 whole wheat or gluten-free burger buns4 whole wheat or gluten-free burger buns
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Handful of baby spinach or shiso leaves baby spinachHandful of baby spinach or shiso leaves
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Sliced cucumber (optional) cucumberSliced cucumber (optional)
Directions
Enjoy immediately while warm, pairing each bite with the cool crunch of the wasabi slaw and the umami-rich patty. Serve with baked sweet potato fries or a simple green salad for a complete meal. To make gluten-free, use gluten-free oats and burger buns, and tamari instead of soy sauce. For a spicier kick, add more wasabi paste to the slaw.
Steps
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1
Done
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Prepare the burger mixture: In a food processor, pulse edamame, shiitake mushrooms, oats, scallions, sesame seeds, miso paste, tamari/soy sauce, ginger, garlic, sesame oil, and black pepper until the mixture comes together but still has some texture. Do not over-process. |
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2
Done
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Shape the mixture into 4 burger patties. Chill in the fridge for 15 minutes to firm up. |
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3
Done
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While the patties chill, make the wasabi slaw: In a mixing bowl, whisk together vegan mayo, wasabi paste, rice vinegar, maple syrup, and a pinch of salt. Toss with shredded cabbage and carrot. Set aside. |
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4
Done
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Whisk together the miso glaze ingredients in a small bowl. |
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5
Done
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Heat a nonstick skillet over medium heat. Lightly oil if desired. Cook the patties for 3-4 minutes per side until golden brown and heated through. |
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6
Done
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In the last minute of cooking, brush each patty with the miso glaze. |
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7
Done
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Toast the burger buns if desired. Layer baby spinach or shiso leaves on the bottom bun, add a miso-glazed patty, top with wasabi slaw and optional cucumber slices, then the top bun. |
