Day 19 Vegan MoFo is the final burger in this burger marathon and it is my Nothing Fishy Burger. This is in lieu of salmon burgers, crab cakes and other sea animals, that are best left in the ocean and not piled onto a sandwich.
This burger utilizes oyster mushrooms, which have an awesome texture for this type of a filling and it is accented with a hint of seaweed. I use my absolute favorite sea vegetable: dulse flakes. They are just a reminder of the sea instead of a harsh sea flavor, and therefore, they are perfect for the uninitiated.
I top this burger with a Caper-Relish Sauce, which is a kicked-up tartar sauce (because we can't have any repeats this month!) thanks to the capers and chipotle peppers. To cool things down, the Cucumber Slaw is a welcome addition for its effect and it's crunch.
I've made a crab-cake like sandwich before: Crabby Cakes, HERE, which we loved, too. Those are made with tofu and these Nothing Fishy Burgers are soy free. Oh, the choices!
Now that the burgers are all done, what will tomorrow bring, the final Vegan MoFo Day of 2014? A Round Up, of course, and ...perhaps some tips and advice on how to make your own vegan burgers. Let me, one whose made the mistakes, let you in on a few tips of the trade.
NOTHING FISHY BURGER PRINTER-FRIENDLY RECIPE
Nothing Fishy Burger
Makes 5 burgers
3 tablespoons neutral oil, divided
1 large onion, minced
6 garlic cloves, minced
Sea salt and black pepper
1 pound oyster mushrooms, trimmed
2 teaspoons dulse flakes, divided
¼ cup vegan mayonnaise
1 ½ teaspoons Old Bay seasoning
½ cup plus 2 tablespoons dry bread crumbs, divided
¼ cup chopped parsley
Cucumber Slaw, recipe below
Caper-Relish Sauce, recipe below
5 burger buns, toasted
1. Heat 1 teaspoon oil in a large skillet over medium heat. Stir in the onions and cook until golden, about 5 minutes. Stir in the garlic and season with salt and black pepper. Cook for another 2 minutes and remove from skillet to a large bowl.
2. In the same skillet, add 1 tablespoon oil, increase heat to medium-high and add half the mushrooms. Cook, stirring infrequently, until golden brown, about 5 minutes. Transfer mushrooms to work surface and chop well, but do not mince. Repeat with remaining 1 tablespoon oil and mushrooms.
3. Add the chopped mushroom to the large bowl with the onions. Add 1 teaspoon dulse, mayo, Old Bay, ½ cup bread crumbs and parsley. Mix well and season with salt and black pepper. Divide into 5 portions and form into burgers. Handle them carefully. Just like crab cakes, these are delicate and will fall apart if handled with a harsh hand. Gentle dredge each burger in the remaining bread crumbs.
4. Heat the skillet again, add a little oil the remaining dulse flakes and cook them until golden brown, about 3 minutes per side.
5. Assemble the burgers by spreading the bottom bun with the sauce, adding a burger and topping with the slaw. Serve.
½ large cucumber, cut into julienne strips
1 medium carrot, cut into julienne strips
1 tablespoon white vinegar (such as white balsamic or coconut vinegar)
1 tablespoon toasted sesame seeds
½ teaspoon natural sugar
¼ teaspoon sea salt
1. Combine all the ingredients in a medium bowl. Sti well. Adjust seasoning with salt and black pepper
¼ cup vegan mayo
¼ cup vegan sour cream
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 tablespoon sweet relish
2 teaspoons minced chipotle
Sea salt and black pepper, to taste
1. Combine all the ingredients in a small bowl. Stir well and season with salt and black pepper.
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