GOLDEN VALLEY, Minn.-- Today chef Ray Roberts from the Peoples Organic Coffee and Wine Cafe dropped by our kitchen to share one of their delicious recipes.
The restaurant recently opened at the Galleria in Edina. For details, visit www.PeoplesOrganic.com.
Hearty Mushroom Burger
1 Onion
3 Carrots, 3
6 Portabella Mushroom Caps
2.5 Garlic Cloves
1/4 CUP Olive Oil
1 tsp Hickory Smoked Salt
3 CUPS Vegetable Broth
1/4 CUP Soy Sauce
1/4 CUP Tomato Paste
2.5 CUP TVP
1 tsp Thyme, Dried
1 tsp Oregano, Dried
1 tsp Paprika, Dried
1 T Dijon Mustard
1 1/4 T Peanut Butter
1/3 CUP AP Flour
1 CUP MASA
1. Dice carrots, onions, and garlic. Cut mushroom caps into large
cubes (6-8 pieces per cap). In a large pot over medium heat sauté the onions, carrots, mushrooms, garlic, and hickory salt in the olive oil for 7 minutes.
2. Next add the broth, soy sauce, tomato paste, TVP, dried herbs, and paprika. Cover and bring to a boil, then reduce to simmer for 7 minutes.
3. Uncover and cook 3 to 5 minutes more, stirring occasionally, until TVP is fully cooked and the texture is meaty. Transfer to a large colander and drain liquid from the mix.
4. Let cool about five minutes; add mustard, peanut butter and mix well.
5. Add flour and MASA in with the mix. Put in the refrigerator for 30 minutes before cooking so flavors can be absorbed.
6. Take mixture and separate into 10 patties and sauté.
Once patties are done add mayo (vegan), roasted tomatoes and
pickles. Yield: 10 6oz patties.
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