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Wednesday, March 30, 2011

Mission Burger's Long-Lost Vegan Burger: A Patty Tutorial

Posted By on Wed, Mar 30, 2011 at 1:23 PM

click to enlarge Available briefly in 2009, Mission Burger's vegan burger was epicly good. - JARED ZIMMERMAN/FLICKR
  • Jared Zimmerman/Flickr
  • Available briefly in 2009, Mission Burger's vegan burger was epicly good.

Earlier, SFoodie told you where to find the seven best veggie burgers in the Bay Area. But if you're the type whose DNA skews DIY, have a go at making one of the best we've ever tasted ― the dearly departed vegan burger from the deeply mourned Mission Burger. -Ed.

The vegan Mission Burger was a thing of beauty, available for one small window of time in 2009. Many of us look back on it with a fondness normally reserved for dead relatives. Well, no more! I got the recipe from Anthony Myint of Mission Chinese Food/Commonwealth and worked a little magic on it so it's suitable for a home chef's kitchen. Actually, I probably just made it crappier, but what can you do? Oh, you'll need two large saucepans, a medium bowl, and one deep fryer. If you don't have a deep fryer already, 1) I am embarrassed for you, and 2) they're like $30 at Costco or Amazon. Make it happen, cap'n!

Mission Burger Vegan Burgers

2 tablespoons olive oil

1 bunch lacinato kale

1/2 cup edamame, steamed soft

1 sheet toasted nori, minced

4 cups shiitake mushrooms, stemmed and chopped

1/2 cup maitake mushrooms, chopped

1/4 cup scallions, chopped

1/4 cup fennel, chopped

1 cup chickpea flour (Mission Burger used Azure Farms garbanzo flour)

1 1/2 teaspoons salt

1 tablespoon flax meal

2 tablespoons toasted sesame seeds

1 clove garlic, minced

3 cups water, divided

1. In a large saucepan, heat oil on medium high. Add kale, edamame, nori, shiitake, maitake, and scallions and sauté until soft. Remove from heat.

2. In a medium bowl, whisk together 1 cup water and remaining ingredients.

3. In another large saucepan, boil the remaining 2 cups of water. Reduce heat to low and whisk in the chickpea mixture. Anthony notes, "You have to stir/cook the chickpea batter for a long time until it is firm enough to hold its own shape ― like if you plop a spoon of it down (in the pot) and it immediately sags and becomes part of the rest, keep stirring."

4. Remove from heat and stir in vegetable mixture. Form into ⅓-inch patties and deep-fry. At Mission Burger, they served them on toasted Acme onion slab, with a wakame mayo, marinated fennel, fresh avocado, and sambal chile sauce. If you're fancy, make that happen. I just shovel them directly into my mouth from the deep fryer.

Laura Beck is a founding editor of Vegansaurus and tweets at @mrpenguino. Follow SFoodie at @SFoodie, and like us on Facebook.

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Laura Beck


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