Umami Burger

Grains
0.25 oz.

Veg
1/8 cup

Meat/Alt
0.75 oz.

Yield: 100 servings

Ingredients

Vegetable soup broth, from base

2 quarts, 2 cups

Greenwheat freekeh, raw

2 ½ pounds

Vegetable soup broth, from base

2 1/2 gallons

Black forest lentil blend

2 ¾ pounds

Mushrooms, white, fresh, slices

5 pounds

Onion, yellow, 1/4-inch diced

3 pounds

Garlic, raw, peeled, chopped

1 1/4 cups

Canola/olive oil blend

5/8 cup

Flax seed

1 7/8 cups

Water

3 1/3 cups

Japanese style toasted breadcrumbs, panko, not whole grain

Nutritional yeast

2 1/2 cups

Salt, kosher

6 2/3 tablespoons

Pepper, black, ground

3 1/3 tablespoons

Method

1. 1.      In a pot, bring the first listed stock (for the freekeh) to a boil. Add freekeh, reduce to a simmer and cook until grains are tender, and liquid is absorbed, about 20 minutes. 

   CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use.

   2.      In a pot, bring the second listed stock (for the Black Forest Blend) to a boil. Add the blend, reduce to a simmer and cook until lentils are tender, 15-17 minutes. Drain any remaining liquid. 

   CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use

   3.      Working in batches, place the mushrooms, onions and garlic in the bowl of a food processor and pulse until the mixture is finely chopped, but not too wet.

   4.      Heat the oil over medium heat in a pan large enough to hold the mushroom mixture.

   5.      Add mushroom mixture to the pan and cook, stirring occasionally, until the mixture has lost most of its mixture. (about 30 minutes)

   6.      Grind the flaxseed in a food processor and combine the ground flaxseed and warm water in a small bowl and let stand for 10 minutes to hydrate.

   7.      Cool the mushrooms, then combine with the flaxseed mixture, nutritional yeast, breadcrumbs, salt and pepper.

   8.      Mix well, chill for 2 hours.

   9.      Form mixture into 5-ounce (by weight) patties

   10.  Heat a non-stick griddle and cook the burgers until browned and cooked through, about 10 minutes per side.

   CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds).  CCP-Hold hot (140°F. or above) for service.

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