Savory Grilled Veggie Burgers with Umami Twist
Elevate your burger experience with these hearty Savory Grilled Veggie Burgers, inspired by a renowned recipe from Kenji Lopez at Serious Eats. These burgers, bursting with flavors from roasted mushrooms, eggplant, and a hint of Marmite, provide a satisfying meat-free option that stands firm on the grill. The combination of pearl barley, chickpeas, and cashews lends a delightful texture, while the addition of fresh thyme adds an aromatic element. Perfect for grilling season or any casual gathering, these veggie burgers promise to redefine your perception of plant-based cuisine. Prepare in advance for a quick cook-out, and enjoy the delicious results that make each bite worthy of a summer cookout.
N/A
Servings
337.5
Calories
16
Ingredients
Ingredients
Button mushrooms
1 1/2 lbs (Trimmed)
Canola oil
1/4 cup
Fresh thyme sprigs
6
Eggplant
1 (1/2 lb)
Leeks
2 large (Chopped fine)
Garlic clove
1 medium (Minced)
Dry pearl barley
3/4 cup
Garbanzo beans
1 (14 oz) can (Drained and patted dry)
All-purpose flour
1/4 cup
Baking powder
2 teaspoons
Vegemite or Maggi seasoning
1 teaspoon
Cashews
1 cup (Toasted)
Soy sauce
1 teaspoon
Panko breadcrumbs
1 1/2 cups
Salt
to taste
Pepper
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, coat the button mushrooms and diced eggplant with 2 tablespoons of canola oil, seasoning generously with salt and pepper. Wrap the eggplant tightly in aluminum foil and spread the mushrooms evenly on a baking sheet. Top the mushrooms with fresh thyme sprigs before placing both the wrapped eggplant and mushrooms in the oven to bake for about 40 minutes, or until the mushrooms are browned and the eggplant is tender.
3
While the vegetables are roasting, heat another 2 tablespoons of canola oil in a skillet over medium heat. Add the chopped leeks and sauté until softened, avoiding browning. Then, add minced garlic and stir for 30 seconds until fragrant. Remove from heat and allow to cool.
4
Cook the pearl barley according to package instructions until tender. Once done, drain and press the barley through a sieve to remove excess moisture.
5
In a food processor, combine half of the drained chickpeas, all-purpose flour, baking powder, soy sauce, Marmite, and half of the roasted eggplant. Process until a smooth paste forms, scraping down the sides as needed. Transfer this mixture to a large bowl with the cooked barley.
6
In the food processor, pulse the remaining chickpeas until roughly chopped, resembling the size of lentils. Add these to the bowl with the barley mixture. Likewise, chop the toasted cashews (or pine nuts) in the same manner and incorporate them into the bowl.
7
Once the roasted mushrooms have cooled, pulse them in the food processor until finely chopped but still chunky, about 8 to 10 short pulses. Add these to the barley mixture. Repeat the process with the cooled leeks, adding them to the combined mixture as well.
8
Combine all the ingredients in the bowl thoroughly, seasoning to taste with salt and pepper. At this stage, the mixture can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
9
When you're ready to cook, incorporate the panko breadcrumbs into the mixture, using your hands to ensure it binds well together. Test the mixture by forming a small patty; it should resemble the texture of ground beef and hold together nicely. If it feels too loose, add water gradually, one tablespoon at a time, until the desired consistency is reached. Divide the mixture into 8 patties, each about 4 inches in diameter and 1/2 inch thick. Note: These patties should be cooked within 30 minutes of adding the breadcrumbs.
10
To cook on the griddle or in a skillet, heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Carefully add four patties to the skillet, cooking undisturbed until the underside is golden brown, approximately 3 minutes. For added flavor, press a slice of onion into the top side of the patties while they cook. Flip the burgers and top with cheese, if desired. Cook for an additional 3 minutes or until well browned and the cheese has melted. Transfer to toasted burger buns and serve with your preferred condiments.
11
To grill the burgers, preheat your grill to medium-high. Lightly rub the grates with an oil-soaked paper towel to prevent sticking. Place the patties on the grill and cook without moving for about 4 minutes until well browned. Flip the patties, adding cheese if you like, and grill for another 4 minutes until browned and cooked through. Remove from the grill and serve on toasted buns.
Nutrition Information
18g
Fat
36.75g
Carbs
8.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these veggie burgers?
These burgers are designed to be savory with a strong umami twist, utilizing roasted mushrooms, eggplant, soy sauce, and Marmite for depth.
How many patties does this recipe yield?
The recipe makes 8 patties, each measuring approximately 4 inches in diameter and 1/2 inch thick.
Can I prepare the burger mixture in advance?
Yes, the mixture (without panko) can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
When is the best time to add the panko breadcrumbs?
Add the panko breadcrumbs right before cooking. The patties should be cooked within 30 minutes of incorporating the breadcrumbs to maintain the best texture.
What should the texture of the raw patties be like?
The mixture should resemble the texture of ground beef and hold together firmly when formed into a patty.
What should I do if the burger mixture feels too loose?
If the mixture is too loose, add water gradually, one tablespoon at a time, until the desired binding consistency is achieved.
What temperature should the oven be for roasting the vegetables?
Preheat your oven to 350°F (175°C) to roast the button mushrooms and eggplant.
How long do the mushrooms and eggplant need to bake?
They should bake for about 40 minutes, or until the mushrooms are browned and the eggplant is tender.
Do I need to wrap the eggplant in foil while roasting?
Yes, the instructions specify wrapping the diced eggplant tightly in aluminum foil for the roasting process.
How should the pearl barley be prepared for this recipe?
Cook it according to the package instructions until tender, then drain and press it through a sieve to remove any excess moisture.
Which ingredients are blended into a smooth paste?
Half of the chickpeas, all-purpose flour, baking powder, soy sauce, Marmite, and half of the roasted eggplant are processed into a smooth paste.
How should the remaining chickpeas be textured?
Pulse the remaining half of the chickpeas in a food processor until they are roughly chopped to the size of lentils.
Is there a substitute for cashews in this recipe?
Yes, the recipe suggests that pine nuts can be used as an alternative to toasted cashews.
How should the roasted mushrooms be processed?
Pulse the cooled mushrooms in a food processor 8 to 10 times until they are finely chopped but still chunky.
How do I cook these burgers in a skillet?
Heat 3 tablespoons of vegetable oil over medium heat and cook the patties for about 3 minutes per side until golden brown.
What are the instructions for grilling these burgers?
Preheat the grill to medium-high, oil the grates, and grill the patties for about 4 minutes per side until browned.
Can I add cheese to these veggie burgers?
Yes, you can add a slice of cheese after flipping the burgers on the grill or in the skillet, cooking until the cheese has melted.
Is there a trick for extra flavor when using a skillet?
You can press a slice of onion into the top side of the patties while the first side is cooking in the skillet.
What is the calorie count per burger?
Each burger contains approximately 337.5 calories.
What is the protein content of these burgers?
Each serving provides about 8.25g of protein.
How much fat and carbohydrates are in each serving?
Each serving contains 18g of fat and 36.75g of carbohydrates.
Is this recipe vegetarian-friendly?
Yes, this recipe is entirely meat-free and is suitable for vegetarians.
What specific ingredients provide the 'Umami Twist'?
The umami flavor is derived from the combination of roasted mushrooms, soy sauce, and Marmite (or Vegemite/Maggi).
How should I prepare the leeks for the base?
The leeks should be chopped fine and sautéed in canola oil until softened, making sure not to brown them.
What preparation is needed for the button mushrooms?
The mushrooms should be trimmed, then coated with oil and seasoned with salt and pepper before roasting.
Can I use Maggi seasoning if I don't have Marmite?
Yes, the recipe suggests Vegemite or Maggi seasoning as acceptable substitutes for Marmite.
How do I prevent the burgers from sticking to the grill?
Lightly rub the grill grates with an oil-soaked paper towel before placing the patties on the grill.
What aromatics are used in the roasting process?
Fresh thyme sprigs are placed on top of the mushrooms while they roast to add an aromatic element.
Do the chickpeas need to be dry before processing?
Yes, after draining the garbanzo beans (chickpeas), you should pat them dry to ensure the texture of the burger remains firm.
How should the cashews be handled before adding to the mix?
The cashews should be toasted and then pulsed in a food processor until they are roughly chopped, similar in size to the lentils.