Vegan Shiitake burger

"Where’s the meat? Right here, between two buns! Vegan meat is the new beef, make no mistake. You don’t need to buy into expensive, fancy, or highly-processed alternatives to get the same satisfying experience. Homemade burgers utilizing simple pantry staples are elevated to new heights when umami comes into play. SUGIMOTO dried shiitake mushrooms, in both whole and powdered formats, guarantee an unrivaled taste sensation with every bite. No one will guess your secret ingredient, but everyone will know in an instant that these aren’t your average, humdrum veggie burgers." Recipe & photo by Hannah Kaminsky.

For a detailed explanation of this recipe, please follow this link.

Ingredients (5-6) (30min. (+rehydration overnight))

  • 1 Ounce Dried Shiitake Mushrooms, Soaked in Cold Water Overnight
  • 2 Tbsp Olive Oil, Divided
  • 1 Medium Shallot, Diced
  • 1 Clove Garlic, Minced
  • 3 Scallions, Thinly Sliced
  • 1 (15-Ounce) Can Chickpeas, Drained (Aquafaba Reserved)
  • 2 Tbsp Ground Flaxseeds
  • 1 Tbsp Red Miso Paste
  • 1 Tbsp Reduced Sodium Soy Sauce
  • 1 Tbsp Black Vinegar or Balsamic Vinegar
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • 1 Tbsp Shiitake Mushroom Powder -aioli
  • 2 Tbsp Water -aioli
  • 1 Clove Garlic -aioli
  • 1/4 Cup Aquafaba -aioli
  • 2 Tbsp Lemon Juice -aioli
  • 1/2 tsp Salt -aioli
  • 3/4 Cup Avocado or Grapeseed Oil -aioli
  • 5 - 6 Sesame Seed Hamburger Buns
  • as needed Green Leaf Lettuce
  • as needed Sliced Tomatoes
  • as needed Thinly Sliced Red Onion
  • as needed Pickles


To make the burgers, begin by thoroughly draining the mushrooms, reserving the liquid for another recipe. It's a great for making soup or cooking rice, for starters! Remove the stems, roughly chop the mushroom caps, and set aside.
In a medium saute pan over medium heat, add 1 tablespoon of the oil. Once shimmering, add the shallot and garlic. Cook for 4 - 6 minutes, until aromatic and lightly golden brown.
Transfer the cooked vegetable to the bowl of a food processor, along with the mushrooms, scallions, chickpeas, flaxseeds, miso, soy sauce, vinegar, paprika, pepper, and salt.
Pulse until thoroughly combined and broken down into a thick paste, but not completely smooth. There should still be a good bit of texture remaining, sort of like falafel.
Divide the mixture into 5 - 6 equal parts, using lightly moistened hands to shape them into balls.
Place them on air fryer racks or baking sheets lined with aluminum foil, pressing them down gently to about 1/2-inch in thickness. Brush lightly with the remaining oil.
Air fry at 350 degrees for 14 - 16 minutes, flipping halfway through. For a conventional oven, bake at 375 for 18 - 22 minutes, flipping halfway through. The burgers should be lightly brown around the edges when done.
Meanwhile, to prepare the aioli, combine the shiitake mushroom powder with the water, stirring thoroughly. Let stand for 10 minutes to rehydrate and thicken.
Transfer the mushroom mixture to your blender along with the garlic, aquafaba, lemon juice, and salt. Pulse to incorporate. Once combined, run the blender at medium speed while slowly drizzling in the oil, allowing it enough time to emulsify.
The mixture should become light in color, velvety smooth, and thick enough to spread. Transfer to an airtight container or glass jar. Refrigerate if you won't be using it immediately; it will keep in the fridge for 5 - 7 days.
To assemble the burgers, cover the bottom of each bun with lettuce and place one patty on top. Add a generous dollop of shiitake aioli, followed by tomatoes, red onion, and pickles as desired. Finish with the top bun and enjoy right away!


Plant-based proteins really shine when the power of umami is applied with a deft hand. You don’t need to be an accomplished chef to harness the culinary capacity of dried shiitake mushrooms, though. As summer approaches, it’s time to dust off those grills and fire up some juicy burgers. Leave the cows out at pasture for this party; mushrooms do all the heavy lifting in these massive, meaty patties.

Chickpeas and mushrooms join forces to create supple yet sturdy burgers that are sure to satisfy the heartiest of appetites. Crisp on the outside, the initial crunchy bite yields easily to a tender interior, bursting with an intense depth of savory flavor.

Melting sumptuously into those supple centers isn’t cheese, but a generous dollop of homemade garlicky aioli, infused with even more shiitake goodness. Further amplifying the bold flavor that can only come from top notch shiitake powder, this spread comes together in mere minutes. I’d recommend making it in advance and keeping it on hand for smearing on all sorts of sandwiches, using as a dip for French fries, or drizzled over salads for a creamy dressing. In fact, you might want to double that recipe right off the bat. It’s irresistibly tempting to pour it on thick.

For a detailed explanation of this recipe, please follow this link.

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

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