Very Responsible Vegan Shiitake & Pea Protein Burger Recipe

Rehydrate shiitake and TVP

Place the dried shiitake mushrooms in a bowl and cover with 1 cup hot water; let sit 10 minutes, then drain (reserve liquid) and finely chop the mushrooms. In a separate bowl, pour 1.5 cups hot vegetable broth over the textured pea protein (TVP), stir, and let rehydrate 8–10 minutes; drain any excess but reserve up to 2 tbsp liquid for moisture if needed.

Make flax 'egg'

Combine 2 tbsp flaxseed meal with 6 tbsp water in a small bowl, stir, and let sit 5–8 minutes until gelled; this is your binder.

Combine dry & wet components

In a large mixing bowl combine the chopped rehydrated shiitake, rehydrated TVP, 1 cup rolled oats, 1/2 cup chickpea flour, 3 tbsp nutritional yeast, soy sauce, smoked paprika, ground cumin, garlic powder, onion powder, 1.5 tsp salt, 1 tsp black pepper, chopped parsley/chives, and lemon juice. Add the flax 'egg' and up to 2 tbsp reserved mushroom/TVP liquid if the mixture seems dry. Mix thoroughly until the mass holds together when pressed; if too loose add 1–2 tbsp oats or chickpea flour, if too dry add 1 tbsp water at a time.

Form and rest patties

Divide the mixture into 4 equal portions. Shape each into a 3/4-inch thick patty, compacting well. Place patties on a plate, cover, and refrigerate for at least 10 minutes to firm (this helps them hold on the griddle).

Cook patties

Heat a heavy skillet or nonstick pan over medium-high heat and add 2 tbsp olive oil. When oil is shimmering, add patties (do not overcrowd) and sear 3–4 minutes without moving until a crust forms. Flip, reduce heat to medium, and cook another 3–4 minutes. Lower heat to medium-low, cover loosely, and cook 2–3 more minutes until heated through. In the last 1–2 minutes of cooking, place a vegan cheese slice on each patty and cover briefly to melt (about 1 minute). Transfer patties to a plate and tent loosely.

Caramelize onions

While patties rest, heat 1 tbsp olive oil in a skillet over medium-low heat. Add the sliced red onion and a pinch of salt. Cook slowly, stirring every 2–3 minutes, until soft and golden brown, about 12–15 minutes. In the last minute, add 1 tsp balsamic vinegar (optional) and stir to glaze. Remove from heat and keep warm.

Prepare tomato & lettuce

Slice the tomato into 4 even thick slices. Rinse and pat dry 4 lettuce leaves. Set aside.

Toast buns

Spread 1/2 tbsp vegan butter on each bun cut side. In a clean skillet over medium heat or on a griddle, toast buns cut-side down 1–2 minutes until golden and slightly crisp. Remove and keep warm.

In a small bowl whisk together 1/2 cup vegan mayo, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp dill pickle relish, 1 tsp maple syrup, 1 tsp lemon juice and 1/4 tsp smoked paprika. Taste and adjust seasoning with salt and pepper to taste. Refrigerate until assembly so flavors meld.

Spread a generous tablespoon (or to taste) of the prepared sauce on the bottom half of each toasted brioche bun.

Layer: bottom bun with sauce, 1 lettuce leaf, 1 tomato slice, the hot shiitake & pea protein patty with melted vegan cheese, a spoonful of caramelized onions, then top bun spread with more sauce if desired.

Serve immediately with extra sauce on the side. Leftover patties keep covered in the refrigerator for up to 3 days and reheat gently in a skillet.