I’m not a fan of most veggie burgers—too bready—but I am a fan of “meaty” vegetables in buns. This is my version of a veggie burger—using the meatiness of seared clusters of maitake (hen of the woods) mushrooms, with an additional layer of umami from a miso glaze. The mushrooms pair well with Swiss cheese, complemented by the bite of sliced red onions and arugula. You can substitute oyster mushrooms.

　　

Ingredients

Makes 4 burgers

　　2 tablespoons unsalted butter

　　1 pound maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms

　　6 scallions, cut into 2-inch lengths

　　Salt and freshly ground black pepper

　　1 tablespoon miso thinned with 2 tablespoons water

　　4 soft burger buns, ideally potato or brioche

　　1 cup grated Swiss cheese

　　½ cup thinly sliced red onion

　　2 cups arugula

　　

Step 1

Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.

　　

Step 2

Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.

　　

Step 3

Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.

　　

Step 4

Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.

　　From Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes © 2021 by Linda Shiue, MD. Available from Hachette Go, an imprint of Hachette Book Group, Inc.Buy the full book from Hachette Go, Amazon, or Bookshop.