This is one veggie burger thats packed with umami and doesnt fall apart.
Antonis Achilleos
This veggie burger has not one, but three secret ingredients in the mix.
Veggie burgers can fall apart almost too easily, but not this one.
Photo:Antonis Achilleos
The combo of eggs and panko binds the mixture wonderfully.
For a quick meal when you need it, shape and stash these veggie burgers in the freezer.
Add mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 10 minutes.
Add 1/2 teaspoon salt, soy sauce, tomato paste, and garlic.
Cook, stirring, until tomato paste darkens, 1 to 2 minutes.
Meanwhile, place beans in a bowl and mash with a fork or potato masher until mostly smooth.
Add eggs, panko, cheese, mushrooms, and remaining 1/4 teaspoon salt.
Wipe skillet clean and heat 1 tablespoon oil over medium.
Shape bean mixture into 6 patties, about 3 1/2 inches wide.
Repeat with remaining 1 tablespoon oil and 3 patties.
Combine mayonnaise and sriracha in a small bowl.
Serve burgers on toasted buns with sriracha mayo and desired toppings.
2,000 calories a day is used for general nutrition advice.
