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Umami Burger with Miso Mayo

Recipe bygregkulik

Yield: Makes about 6 patties (make a double batch and freeze the patties)


½ cup finely chopped onions
2-4 cloves chopped garlic
1 portabella or 6 cremini mushrooms, chopped fine
3 oz. shiitake mushrooms (about a heaping cup), chopped fine
1 tsp dried thyme
splash of red wine to deglaze pan
1 Tbsp. olive oil
¼ c. chickpea flour
2 tsp arrowroot powder or cornstarch (this is your binder. I strongly recommend arrowroot)
1 cup cooked white beans, drained
½ tsp pepper
1/2- tsp-1 tsp salt (taste your mixture, umami “works” better with some saltiness)
1-2 tsp Worcestershire sauce
1 tsp liquid smoke
2 tsp steak sauce
1 Tbsp extra virgin olive oil
1 tsp onion powder
1 tsp garlic powder
½ tsp savory
½ tsp sage
2 Tbsp tamari or soy sauce
½ tsp Marmite of Vegemite (optional but recommended)
½ c. chopped onion
1 c. – 1 ½ c. brown rice or wild rice (or a mixture, which I used. Day old is fine)
½ chopped walnuts

1. Preheat oven to 350 degrees (if you are “finishing” the patties on the grill, no need to do this step).
2. In a sauté pan, sauté onions, garlic, mushrooms and thyme in olive oil until soft. Deglaze the pan with a splash of red wine if needed. Make sure all moisture is evaporated. Set aside.
3. In a food processor, process the next 15 ingredients (from chickpea flour to Marmite, if using) to form a rough paste.
4. Add the chopped onion, brown rice/wild rice and the walnuts and pulse once or twice to incorporate. Don’t over process, you want it to have texture. The mixture must be sticky enough to form into patties. If not, add a little bit more chickpea flour.
5. Form into patties and cook on a griddle searing both sides.
6. At this point, you can finish the veggie burgers in the oven for 8-10 minutes or put it over a grill.
7. Serve with miso mayo and your favorite fixins.
8. Enjoy!



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