The Ultimate Veggie Burger

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  4 oz or 113g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Beets

  Raw

  1 beet or 82g

• Tamarinds

  Raw

  ¾ cup, pulp or 90g

• Bread crumbs

  Dry, grated, plain

  ⅓ cup or 36g

• Cotija Cheese

  Cacique

  2 oz or 57g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  3 clove or 9g

• Paprika

  Spices

  ¾ tsp or 2g

• Tempeh

  Cooked

  4 oz or 113g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

Directions

1. Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
2. On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
3. Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
4. Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimenton and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
5. When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
6. Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
7. Recipe by: Melissa Clark (source: https://cooking.nytimes.com/recipes/1016668-the-ultimate-veggie-burger?action=click&module=Collection%20Page%20Recipe%20Card®ion=Vital%20Vegetarian%20Recipes&pgType=collection&rank=39)

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