Name: Mushroom Burgers with Dijon Aioli and Pickled Red Onions
Yield: Serves 6
Ingredients: ¼ cup (½ oz/15 g) chopped fresh flat-leaf parsley; 1 small red onion, quartered; 1 lb (450 g) assorted mushrooms, such as portobello, king trumpet, and/or shiitake, stemmed (portobellos quartered); Pickled Red Onion; 3 cloves garlic; 1 tablespoon smoked paprika; Baby arugula; Kosher salt and freshly ground pepper; 1 cup (3½ oz/100 g) panko bread crumbs; 5 tablespoons (2½ fl oz/75 ml) neutral oil, such as canola, plus more as needed; 1 cup (5½ oz/155 g) cooked brown rice; 2 tablespoons chopped fresh chives, cut into 1-inch (2.5-cm) pieces; Dijon Aioli; 1½ tablespoons Worcestershire sauce or vegan coconut aminos; 6 hamburger buns or large lettuce leaves; Sliced avocado; Thinly sliced jalapeño chiles

Preparation info

Serves
6

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

We love a good plant-based burger. Here, the mushrooms, smoked paprika, and Worcestershire (or vegan coconut aminos) create the meaty texture and umami-rich flavors of a classic burger. Tuck it inside a bun and top with your favorite fixings, or serve it wrapped in a lettuce leaf or over a green salad. If you prefer vegan aioli, replace the eggs and canola oil in the aioli recipe with 1 cup (8 fl oz/240 ml) vegan mayo, then continue to combine with the other ingredients as directed.

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