Ingredients
1pkgextra firm tofu,pressed
8ozshiitake mushroom,roughly chopped
1cupraw walnut
3clovesgarlic
2tbspvegan butter,divided
2tbspolive oil,divided
2tbsplow sodium soy sauce,plus 2 tsp
2tspliquid smoke
½yellow onion,diced
2½tspkosher salt,divided, plus more to taste
2tbsptomato paste
2tspnutritional yeast
1cupbrown rice,cooked
3tbspred beet,shredded packed
1tbspcornstarch
1tbspwater
4tspvegan worcestershire sauce
2tbspvegetable shortening
¼cupvital wheat gluten,plus 2 tbsp
8tspcanola oil
bun,for serving
topping of choice,for serving
3tbspaquafaba,liquid from canned chickpeas
3clovesgarlic
1tspdijon mustard
2tbsplemon juice
½tsporganic sugar
1cupneutral oil,such as avocado or canola
½tspkosher salt
½tspfreshly ground black pepper
Preparation
Using hands, break the pressed tofu into small crumbles. Spread in an even layer on a parchment-lined baking sheet and freeze completely for 3 to 6 hours.
Remove the tofu from the freezer and let thaw at room temperature while preparing the rest of the burger.
Add the shiitake mushrooms, walnuts, and garlic to a food processor and pulse 10 to 15 times, until finely minced and nearly ground into a paste.
In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high heat until just shimmering. Add the walnut mixture and cook for 5 to 8 minutes, until browned and crispy, stirring occasionally.
Add the soy sauce and liquid smoke and mix well. Cook for another 2 to 3 minutes, until the sauces just begin to brown and become fragrant. Transfer to a bowl and set aside. Wipe out the pan.
Add the remaining vegan butter and olive oil to the pan and reduce the heat to medium. When the oil is shimmering, add the onion and season with ½ teaspoon of salt.
Cook for 2 to 3 minutes, until the onion is translucent and beginning to soften. Add the tomato paste and nutritional yeast and mix well. Cook for another 3 to 5 minutes, until the tomato paste begins to darken.
Transfer the onion mixture to the food processor, along with the brown rice and beets. Process for 20 to 30 seconds, scraping down the sides as necessary, until mostly broken down and the beet color is evenly distributed throughout the mixture.
In a small bowl, mix together the cornstarch and water with a fork.
In a large bowl, combine the walnut-shiitake mixture, beet-brown rice mixture, cornstarch slurry, vegan Worcestershire, vegetable shortening, remaining salt, vital wheat gluten, and thawed tofu.
Using a gloved hand, mix very well to combine, being sure that all of the ingredients are evenly distributed throughout.
Cut 4 pieces of parchment paper in half lengthwise.
Set up a steamer pot and bring the water to a boil while shaping the burgers.
Portion the burger mixture using a 4-ounce scoop. Roll each scoop into a ball and shape it into a burger patty. Center each patty on a piece of parchment paper and wrap.
Place the wrapped burgers, seam-side down, in the steamer insert, and cover the pot. Steam for 1 hour and 20 minutes.
Add the aquafaba, garlic, Dijon mustard, lemon juice, and sugar to a food processor and blend for 30 seconds, until the garlic is completely broken down.
With the processor running, slowly drizzle in the oil. The aioli will be thick and opaque. Season with salt and pepper and refrigerate until ready for use.
Remove the burgers from the steamer and let cool for 15 to 20 minutes.
Heat 1to 2 teaspoons of canola oil in a large cast-iron skillet over medium-high heat.
Unwrap the burgers and season all over with salt and pepper. Working in batches, sear the burgers for 2 minutes on each side, until golden brown.
Assemble the burgers with the aioli on buns of choice and favorite toppings.
Serve and enjoy!
