I was recently reading this month’s Cook’s Illustrated which featured a recipe for turkey burgers and potato rolls. I got inspired. I used techniques from both the turkey burger recipe as well as Cook’s recipe for veggie patties to create this version. I used vegetable broth, soy sauce, onions, tomato paste, and spices to boost the umami flavor of the patties. I used lentils, bulgur and cashews to bulk the patties. I stir-fried shiitake mushrooms in soy sauce to add an extra burst of umami and bulk. I used agar agar and vegenaise to  bind the patties together. A quick chill in the fridge helps them stay together while frying.

Veggie Burger Patties

Ingredients:

• 3/4 cup brown lentils
• 3 cups water
• 3/4 cup vegetable broth
• 2 cups water
• 1/4 cup veggie oil
• 1 onion, diced
• 1 leek, washed and chopped
• 1/2 cup celery, chopped
• 2 tablespoons tomato paste
• 1/2 cup fresh parsley, minced
• 1/4 cup veggie oil
• 1 cup shiitake mushrooms, chopped
• 1/8 cup soy sauce
• 1 cup cashews
• 1/2 cup cremini mushrooms, chopped
• 1/4 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon agar agar
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 2 teaspoons horseradish
• 1/4 cup vegenaise