This recipe is inspired by a company we were blessed to have worked with overseas, The Dutch Weed Burger. TDWB is more than a veggie burger; it’s a message and a sustainable movement. Traditional fast food can be unhealthy and take a serious toll on our environments. Using an ingredient like seaweed can be beneficial for both your body, and the earth.
The Dutch Weed Burger is rapidly growing, having just introduced The Dutch Weed Bagel and surely lots to come! We encourage everyone to check out their site where you can find a documentary about the company, and information about the lovely folks behind the product- including Lisette Kreischer who just released a cookbook entirely based on sea-plant recipes!
The idea behind creating this plant –based burger is that a lot of the benefits we receive from eating fish can come directly from the nutrient dense seaweed that they eat! Ideally, this burger would be made using seaweed harvested from the coast nearest to you. By eating seaweed, we can reduce the amount of large-scale fishing operations. It’s been debated that the mass amount of fishing done worldwide is harmful to ocean eco-systems.
Seaweed, being a dark leafy green is potent in iodine, with just one ounce containing your daily intake of this micronutrient. It also packs high amounts of calcium, and even has protein levels similar to legumes!
VEGAN SEAWEED BURGERS
Makes: 6-8 burgers Prep Time: 25 minutes Cook Time: 1.5 hours
- 2 cups edamame beans, without shells
- 1 cup Canadian wild black rice
- 1 TBSP miso paste
- 1 TBSP soy sauce or tamari
- 1 TBSP rice vinegar
- ½-3/4 cup wakame seaweed, after soaking (try other seaweed varieties such as kelp or nori if wakame isn’t available!)
- 1 TBSP minced ginger
- 1 clove garlic
- 2 shallots, roughly diced
- 1 tsp sesame oil or vegetable oil
- ½ cup whole wheat bread crumbs or panko, more panko for coating outside
- Bring to a boil 1 cup uncooked wild rice with about three cups liquid such as water or vegetable broth. Once boiling, reduce heat, cover with lid, and simmer for 45-60 minutes.
- Meanwhile, Bring edamame beans to a boil in a large pot of water and cook until tender (around 3-5 minutes).
Sautee diced shallots, ginger, and garlic in separate frying pan for about 3 minutes.
- Soak the dried seaweed in warm water for about five minutes. Remove ½ - ¾ of a cup and dice into smaller pieces.
Combine all ingredients, except seaweed, in food processor and blend until smooth (you don’t want a liquid smoothie, but just until ingredients are well combined)
- Add seaweed and blend until all ingredients are well combined but there is still some texture (chunky edamame pieces and some wild rice kernels still intact).
- Form mix into patties and coat with panko or bread crumbs (I added a little salt and pepper in with this)
- Place patties onto an oiled baking sheet and bake for approximately 30 minutes, or alternatively add some vegan butter or neutral oil to a frying pan and cook patties on medium heat for several minutes.
Authors Note: To make things easier and quicker- cook wild rice in a big batch ahead of time, this way you can use it through the week in various side dishes, topped on a salad, whatever!
VEGAN BURGER SAUCE
- ½ cup non-dairy milk
- 2 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 garlic clove
- Salt and pepper
- 2 tsp soy sauce or tamari
- 1 tsp sambal oelek
- Blend all ingredients until smooth and set aside.
ASIAN SHERRY MUSHROOMS
- 3 cups mushrooms, roughly chopped (whatever mix you like, I used shiitake, oyster, and cremini- try out some different varieties!)
- 1/2 medium yellow onion, diced
- 1 large garlic clove, minced
- 2 TBSP butter or vegan butter spread
- 2.5 TBSP all-purpose flour
- 5TBSP water
- ½ cup sherry cooking wine
- 1 TBSP soy sauce or tamari
- ½ cup unsweetened almond or soy milk
- Heat butter in large sauce pan on medium heat, add onion and cook for a minute or two.
- Add mushrooms and cook until mushrooms have reduced in size, around 5 minutes.
- Add garlic and cook for one minute, until garlic is fragrant but not burnt.
- Add sherry and cook until liquid has reduced by about half.
- Add soy sauce and almond milk, simmer for another couple of minutes until you reach a thicker sauce consistency.
- Combine your flour and water in a separate bowl, whisk to combine, and add to mushroom mixture, cook for another minute and remove from heat.
Feel free to assemble your burger however you please. We put ours over a bed of ginger and garlic sautéed Swiss chard with some pickled red onions!
On a fresh bun this burger would be great with toppings like shredded carrot, green onions, and avocado. Get creative and keep in mind your Asian flavours- work with them!