The blog’s longtime food correspondent, Maple Trout Lilli, is back in the kitchen experimenting with maple. We’re glad she is, not least of all because she’ll stop by the sugarhouse with a tray of her latest creation for the crew to feast on.
She writes:
BEST VEGGIE BURGERS
A veggie burger with Maple? You bet. Tried and true, this will become a staple in your home. Make these burgers for an unofficial start to Spring.
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, chopped (1 cup)
16 ounces mushrooms, mix of shitake, portobello, cremini or whatever you have on hand – stemmed and diced
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 cloves garlic, minced
1/2 tsp smoked paprika
2 teaspoons sriracha
1/2 cup chopped nuts (walnuts or pecans)
1/4 cup ground flaxseed
2 cups short grain brown rice – freshly cooked so that it’s sticky
1/2 cup panko breadcrumbs
Worcestershire sauce for brushing before grilling or pan frying
INSTRUCTIONS
Heat the olive oil in a medium skillet over medium heat. Add the shallots and sauté until soft, 3-4 minutes. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 8-12 minutes, turning down the heat slightly as needed.
Stir in the tamari, vinegar, and maple syrup. Stir, reduce the heat, then add the garlic, smoked paprika and sriracha. Remover from heat and let cool slightly.
In a food processor, combine the sautéed mushrooms, nuts, flaxseed, brown rice, and panko. Pulse until just combined (3-4 turns). The mixture should hold together when pinched but still have texture.
Form into 8 patties and chill for an hour in fridge.
Cook on stovetop over medium heat, coating the bottom of skillet with oil and cook for 5-6 minutes per side.
Remove from heat and brush with Worcestershire sauce.
We love ours served with sauerkraut and mustard on a bun.
Enjoy.
-MTL
The Nebraska Knoll Blog 