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.