Mushroom Burgers with Dijon Aioli and Pickled Red Onions

Name: Mushroom Burgers with Dijon Aioli and Pickled Red Onions
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: AMERICAN
Ingredients: 1 large red onion, very thinly sliced ; 3/4 cup (6 fl. oz./180 ml) apple cider vinegar or white wine vinegar ; 1/4 cup (2 fl. oz./60 ml) water ; 1 tsp. honey or sugar; Kosher salt ; 3 garlic cloves, peeled ; 1 lb. (500 g) assorted mushrooms, such as portobello, king trumpet and shiitake, stemmed (portobellos quartered) ; 1 red onion, quartered ; 5 Tbs. (3 fl. oz./80 ml) vegetable oil, plus more as needed; 1 1/2 Tbs. Worcestershire sauce or coconut aminos ; 1 Tbs. smoked paprika ; Kosher salt and freshly ground pepper ; 1 cup (4 3/4 oz./150 g) cooked brown rice ; 1 cup (2 1/2 oz./80 g) panko bread crumbs (regular or gluten free); 1/4 cup (1/4 oz./7 g) chopped fresh flat-leaf parsley ; 2 Tbs. chopped fresh chives (1-inch/2.5-cm pieces) ; 1 garlic clove, peeled; Kosher salt ; 1 whole egg plus 1 egg yolk; 1 cup (8 fl. oz./250 ml) canola oil ; Grated zest and juice of 1/2 lemon; 1 Tbs. Dijon mustard ; 1 Tbs. whole-grain mustard; 6 hamburger buns or large lettuce leaves; Sliced avocado; Arugula; Thinly sliced jalape&#241;o

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 6

We love a good plant-based burger. This version is our favorite because the mushrooms, smoked paprika and Worcestershire (or vegan coconut aminos) create the meaty texture and umami-rich flavors of a classic burger. We also love highlighting the vegetables used to make the patties, which this burger also does beautifully. You can eat it the classic way, tucked inside a bun and topped with your favorite fixings, or serve it wrapped in lettuce leaves or on a tossed salad. The mushroom mixture also makes a great meat replacement in tacos. If you prefer a vegan aioli, omit the eggs and canola oil and sub in 1 cup (8 fl. oz./250 ml) vegan mayo, then combine with the other ingredients as directed.

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Ingredients:

For the pickled red onions:

1 large red onion, very thinly sliced
3/4 cup (6 fl. oz./180 ml) apple cider vinegar or white wine vinegar
1/4 cup (2 fl. oz./60 ml) water
1 tsp. honey or sugar
Kosher salt

For the mushroom burgers:

3 garlic cloves, peeled
1 lb. (500 g) assorted mushrooms, such as portobello, king trumpet and shiitake, stemmed (portobellos quartered)
1 red onion, quartered
5 Tbs. (3 fl. oz./80 ml) vegetable oil, plus more as needed
1 1/2 Tbs. Worcestershire sauce or coconut aminos
1 Tbs. smoked paprika
Kosher salt and freshly ground pepper
1 cup (4 3/4 oz./150 g) cooked brown rice
1 cup (2 1/2 oz./80 g) panko bread crumbs (regular or gluten free)
1/4 cup (1/4 oz./7 g) chopped fresh flat-leaf parsley
2 Tbs. chopped fresh chives (1-inch/2.5-cm pieces)

For the Dijon aioli:

1 garlic clove, peeled
Kosher salt
1 whole egg plus 1 egg yolk
1 cup (8 fl. oz./250 ml) canola oil
Grated zest and juice of 1/2 lemon
1 Tbs. Dijon mustard
1 Tbs. whole-grain mustard

For serving:

6 hamburger buns or large lettuce leaves
Sliced avocado
Arugula
Thinly sliced jalapeño

Directions:

To make the pickled onions, place the onion slices in a heatproof jar or bowl. In a small saucepan over medium-high heat, combine the vinegar, water, honey and 1 tsp. salt and bring to a simmer, then simmer for 1 minute. Pour the vinegar mixture over the onion slices, submerging them completely in the liquid. Cover and refrigerate for at least 1 hour or up to 2 weeks.

To make the burgers, with a food processor running, drop the garlic cloves through the feed tube and process until minced. Working in 2 batches, add the mushrooms and quartered onion and process each addition until finely chopped.

In a large fry pan over medium-high heat, warm 2 Tbs. of the vegetable oil. Add the mushroom mixture and cook, stirring occasionally and scraping up any browned bits, until the liquid released from the mushrooms has evaporated, 5 to 7 minutes. Add the Worcestershire, paprika, 1 Tbs. salt and a few very generous grindings of pepper. Cook, stirring occasionally and scraping up any browned bits, until the mixture begins to brown slightly, about 5 minutes. Remove from the heat and let cool for 10 minutes, then transfer to a bowl.

To the bowl with the mushroom mixture, add the rice, panko, parsley, chives and a pinch of salt, or to taste. Stir until a cohesive mixture forms. Divide into 6 equal portions, each about 4 oz. (125 g), and form into 3-inch (7.5-cm) patties. Place on a large plate or a baking sheet and refrigerate, uncovered, for at least 1 hour or up to overnight.

To make the aioli, in a blender or food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil and then follow with a slow, steady stream of oil. Continue to blend until thoroughly combined. Transfer to a bowl, then stir in the lemon zest and juice and both mustards. Taste and adjust the seasoning with salt. The aioli can be covered and refrigerated for up to 3 days.

When ready to serve, heat a large nonstick fry pan over medium-high heat. Pour in the remaining 3 Tbs. vegetable oil and heat until it starts to smoke. Add the burgers and cook until a deep brown crust forms, about 3 minutes. Carefully flip the burgers and cook until warmed through, about 3 minutes more, adding another 1 Tbs. or so of oil if needed as the burgers cook.

Place the burgers on buns or in large lettuce leaves. Spread the burgers with the Dijon aioli and top with the pickled onions, avocado, arugula and jalapeño. Serve immediately. Serves 6.

Williams Sonoma Test Kitchen