The “Meatiest” Miso Veggie Burger | Sweet Heat with Rick Martinez
Vložit
- čas přidán 4. 07. 2024
- Rick Martinez is back for another episode of Sweet Heat to take on the notoriously tricky veggie burger. These burgers are made from sweet potato, squash, mushrooms, and quinoa, and full of meaty, umami flavor, from miso with a little heat from gochujang. See if Sebastian will love these tasty patties layered together with a “cheat” aioli, fresh tomatoes, and pickled onions. GET THE RECIPE ►► f52.co/3QtUKSW
Also featured in this video
Five Two Essential Stock Pot: f52.co/3QwOMkh
Five Two by GreenPan Essential Nonstick Skillets: f52.co/3JFKdC3
Cuisinart Elemental Food Processor: Cuisineart Food Processor f52.co/3JENkKt
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:49 Level Up Your Veggies & Grains
00:03:43 A Mando-Lesson
00:05:23 Blitz Everybody Together
00:08:13 Build A Better Veggie Burger
00:12:08 Will Sebas Like It?
PREP TIME: 1 hour 30 minutes
COOK TIME: 1 hour 15 minutes
MAKES: 6 burgers
INGREDIENTS
Miso Veggie Burgers with Cheat Aioli
1/2 cup mayonnaise
juice and zest of 1/2 lemon
1 small clove garlic, finely grated
6 tablespoons extra-virgin olive oil, divided
2 tablespoons white miso
2 tablespoons gochujang
1 pound sweet potato, peeled and chopped
1/2 pound cremini mushrooms
1/2 pound summer or winter squash
1/2 medium red onion, sliced
3/4 cup dry red or white quinoa, rinsed
1/2 cup old-fashioned oats
2 teaspoons garlic powder
2 teaspoons kosher salt
6 hamburger buns, split and toasted
Pickled radish and onion, lettuce leaves, sliced tomato (for serving)
Pickled Radish and Onion
1/2 medium red onion, thinly sliced
2 teaspoons (8 grams/.28 oz.) Diamond Crystal kosher salt, divided
1/2 pound radishes, sliced
2 serrano chiles, thinly sliced
1 cup fresh orange juice
1/2 cup fresh lime juice
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. - Jak na to + styl
Check out the FULL RECIPE HERE: f52.co/3QtUKSW
Rick is in a MOOD this ep, and I'm here for it. 💅
More plant base recipes please!! I have all these ingredients and will try this tomorrow. Yum!
yay! I love veggie burgers and I love you, Rick!!! if you want to avoid spice and gochujang, you could always substitute doenjang (Korean soybean paste -- it's sometimes called "Korean miso," but it has a much stronger, earthier flavor) and something a little sweet to complement it (since gochujang has rice syrup extracted by barley malt to sweeten, rice syrup would do, or any natural sweetener -- just a bit).
Great tip thanks!
That spoon and strainer tip BLEW MY MIND!
The unsung hero of this video is the spoon/strainer hack. By far.
Another good binder for a veggie burger is bulgur, the fine grind used to make tabbouli. It would also replace the quinoa. No need to cook, just soak as you would for tabbouli.
Ooh, the call out to John was so cute!
These look fantastic, thanks for working on this little miracle recipe!
I love veggie burgers, but I also love that Rick always has his nails done.
This looks genuinely delicious. I’m a meat eater but I like to have more non-meat alternatives. Love Rick and very glad to see more content from him again!
Hahaha! Those roasted veggies look good enough to eat just on their ownwith some of that quinoa! There are also a lot of good tips in this video - I'd never heard of adding salt and water to soften up the bite of onions; good to know. I also LOVE the idea of using somthing other than lettuce on the burger. Great video Rick!
I'd say, lettuce sucks in burgers and most salads(( it instantly becomes like a wet handkerchief. I always add other firmer greens and herbs to burgers and salads.
This looks delicious! Thanks Rick, and I’m definitely going to use that mayo tip going forward. Red onions can also be calmed down by a good soak in ice water - 5-7 minutes.
That looks so good! I can almost taste it. Love when Rick has a veggie dish. Also, Sebas is 😍
So nice to see a veggie burger that actually has veggies!
Love Rick!! and finally a veggie burger that doesn’t fall apart !!
MOUTHWATERING! Lordt have mercy - Rick does it again! Soooo trying this because I will know exactly what is in this veggie burger!!!
Rick and Sebastian, what great teamwork! ❤ I'm not vegan, but I'm always up for a delicious meatless meal! This burger looks so delicious, I will definitely make it as well! Thank you 😊
I absolutely have to say, as an ace male, Rick's nail game is on POINT.
Yay! Rick is back!!!!!!!
💗❤️🧡💛💚💙💜🖤🤍🤎
And that is how a veggie burger should be done!
Another fantastic fun video! Love the recipe and red onion soaking tip! Thank you for sharing!
Rick, THANK YOU so much for this recipe and all of your meatless recipes, it's appreciated. It looks AMAZING and I can't wait to try it. You're awesome!
Finally able to watch this. Amazing. Veggie burgers are usually such a disappointment and this looks like it nails it. Thank you.
I love this video! Those burgers look so good!! Definitely want to try
From your vegan neighbor Rick, muchisimas gracias!!
Omgosh 🌺🌺Thankyou for this recipe!
Rick, I think you’ve knocked it out of the park with the miso and gochujang and and and ...... can’t wait to give your recipe a try. Now looking to learn more about YOU!
Rick’s recipes are always amazing! I love veggie burgers! I also highly recommend to try some recipes from his book! They’re fabulous!
You could go an all-Korean direction with the sauces by using doenjang instead of miso, I reckon. The salt would need to be adjusted elsewhere in the recipe however.
Cannot wait to make these!!! Look so good!
Love this! Thank you!!
Rick you are the BEST! Thanks for this video
also I want that shirt!
These will definitely be made this weekend! I’ve been looking for a veggie burger recipe that has good stuff in it but also has good taste.
Just tried this today - it was so good 😭😭😭 I could eat it without cooking it was so good! I didn’t add the oats and still so good
Yummy I wish I could order this now
So good!
Omg that looks so good!
Rick you're a freakin' treasure 💖
The idea of roasting the veg is genius !
Can't like this video enough!
Yummm!
When Rick makes it 😋
MMMMMMmmmmmm, gonna DO THIS FOR SURE!!!!!
I think for me, the one thing I REALLY miss in any veggie wanna-be meat, especially with burgers,is the holy 80/20 meat/fat ratio, that nobody seems to be able to recreate without loosing a nice bite-through consistency
How long do the patties keep in the fridge? Any special way to store them? BTW, I'm freaking SALIVATING!
Wow excellent recipe. Burger looks so delicious. Kids will love it. Well prepared. Thank you for sharing.
Hey Rick, long time no see!
Holy wow. I thought I knew what I was making for dinner, but apparently the menu is changing....
Does anyone know the brand of that mandoline? I feel like Carla uses the same one too... Is it Winco?
How have I missed the magenta wall? Nice!
Haven’t watched yet, but want the CZcams metric to support you!
Watching tomorrow
gonna need Rick to tell us where he got his shirt from
I made these this past weekend and they were way too mushy and fell apart in the cooking. I assume more binder is needed for next time. Great flavor and my guests gobbled them down anyway!
Who makes the glasses you are wearing?
I shall be making this for my vegetarian son! Question for you: if I want to freeze these, would I cook them first or just form them into patties and freeze uncooked?
i haven't tried this recipe but usually homemade veggie burger patties do well if frozen uncooked and then just defrosted for a few minutes on the counter before cooking
@@mlcastle okay, sweet! Thanks for your insight!
Always love to see fun and pretty nails, especially from other men! 😍
Sebas is so cute
Oh boy, I love myself some meat, but that looks so delicious. It's just so much work for a burger.
You can make the mix, and then form into patties to freeze. I've even par-cooked veg patties before freezing.
@@virginiaf.5764 Exactly. I just made and froze some of Kenji Lopez alt (serious eats) black bean burgers today.
This looks fabulous! Thank you for making a true veggie burger not that stuff they make to look and taste like a burger!
This looks fabulous, and I thank you, but I sure hope your tap water is filtered. I would use distilled water, which is not only pure but really allows for the taste of whatever is boiled in it.
No Gochujang? Just add more miso!
“Don’t forget to lube your hands.” Gurl, quit flirting with me.
Thank you so much for this, Rick. Love your content and thank you for including vegetarians/vegans in it 🙏
Okay, gonna try this. Girlfriend is pescitarian and you're right - most veggie burgers are bleh. I'll have to figure out how much gochujang to add in for just my burger though, she's not overly keen on spice.
Idea. Bilingual episodes. Kinda like the ones you do with Karla. But one person in Spanish the other in English. The camera guy was fun. Maybe a more experienced and less experienced person.
I'm going off meat again and this looks great. Thanks. Not to sound like a know it all but all salt is sea salt.
unless it's a lake salt!
@@rox4373 all salt is sea salt even outside of Salt Lake City UT.
Just teasing wwmikish
I love you, Rick... but I'm too lazy for this one. 🛌
Rick, I love you... Hate to carp, but if you're using Mayo, then IT CANNOT BE VEGAN!!! These are words from an omnivore...
That said, I am definitely making this during this summer's final weeks..
There are many brands of vegan mayo, at least in the US. (I know he used an egg version in the video, but it doesn't really change anything to swap it.)
@@sfowler1017 Point taken, Sarah. My point was that in the video, he did use regular Mayo.. And Rick might have given the vegan options. That's all..
@@Jasper11217 Yeah I'm a little confused why he said vegan when it's vegetarian
I find it fascinating that people who eat meat aren't at all concerned about the hormones being pumped into the animals they're consuming, but the "crazy chemicals and preservatives" in a veggie burger are just TOO MUCH!
Also, isn't anything that is mass produced, packaged, and frozen for long term use going to have some sort of preservative in it, whether it's vegetarian or not?
I love all of this but can we please normalize pronouncing gochujang correctly? I blame the white people in the food industry for making it ok to butcher the “jang” part-also OG transliteration that was meant to accommodate Euro-American speakers instead of transliterating Korean more holistically. Anyway, there are enough Korean food writers and food media producers that we should all know how to pronounce this ingredient these days. And I realize that I’m bringing this up on a Chicanx’s fabulous CZcams video, but I’m posting this in the hope that at least POC in the food industry support each other in normalizing proper pronunciation of the culinary lexicon in languages that are ethnicized in the US. All my love!!
Looks good but it’s vegetables sandwich. Not a burger.