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From: Shannon (68.57.171.130)
Subject:         a ? about a recipe
Date: July 31, 2013 at 5:07 pm PST

I am not sure if I can get the chickpea flour as I hardly
ever get into Richmond where the Indian stores and HFS are,
can I use something else, do you think? Or does a store like
Kroger carry this on the International aisle?

Thanks so much! <3

http://www.pittsburghmagazine.com/Best-of-the-Burgh-
Blogs/Brazen-Kitchen/May-2012/The-Best-Veggie-Burger-Ever/

Umami Burger with Miso Mayo
Yield: Makes about 6 patties (make a double batch and freeze
the patties)

½ cup finely chopped onions
2-4 cloves chopped garlic
1 portabella or 6 cremini mushrooms, chopped fine
3 oz. shiitake mushrooms (about a heaping cup), chopped fine
1 tsp dried thyme
splash of red wine to deglaze pan
1 Tbsp. olive oil

¼ c. chickpea flour
2 tsp arrowroot powder or cornstarch (this is your binder. I
strongly recommend arrowroot)
1 cup cooked white beans, drained
½ tsp pepper
1/2- tsp-1 tsp salt (taste your mixture, umami “works”
better with some saltiness)
1-2 tsp Worcestershire sauce
1 tsp liquid smoke
2 tsp steak sauce
1 Tbsp extra virgin olive oil
1 tsp onion powder
1 tsp garlic powder
½ tsp savory
½ tsp sage
2 Tbsp tamari or soy sauce
½ tsp Marmite of Vegemite (optional but recommended)

½ c. chopped onion
1 c. – 1 ½ c. brown rice or wild rice (or a mixture, which I
used. Day old is fine)
½ chopped walnuts

Miso Mayo
For the Miso Mayo recipe, click here.

1. Preheat oven to 350 degrees (if you are “finishing”
the patties on the grill, no need to do this step).
2. In a sauté pan, sauté onions, garlic, mushrooms and
thyme in olive oil until soft. Deglaze the pan with a splash
of red wine if needed. Make sure all moisture is evaporated.
Set aside.
3. In a food processor, process the next 15 ingredients
(from chickpea flour to Marmite, if using) to form a rough
paste.
4. Add the chopped onion, brown rice/wild rice and the
walnuts and pulse once or twice to incorporate. Don’t over
process, you want it to have texture. The mixture must be
sticky enough to form into patties. If not, add a little bit
more chickpea flour.
5. Form into patties and cook on a griddle searing both
sides.
6. At this point, you can finish the veggie burgers in
the oven for 8-10 minutes or put it over a grill.
7. Serve with miso mayo and your favorite fixins.
8. Enjoy!

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