How can I get more umami in a veggie burger?
I'm not a vegan, so let me get that out there as the first sentence. I can find recipes all over the place for veggie burgers, but all I've tried have been bland. I may indeed have an umami flavor addiction.
What are your pro tips for great taste in a veggie burger? To keep within the scope of the question, let's say that at least 75% of the weight must be made of things that would be considered vegan. Items must be available to a foodie in non-boxcar size quantiles through regular sources (though not necessarily "common" or "everyday" sources.)
I'm looking for items, not recipes.
I think I'm going to tag this question as "vegan" so 100% vegan answers are welcome too and will be up-voted.
Best Answer
Umami comes from natural glutamates. Two excellent vegan sources of umami are tomato paste and dried shiitake mushrooms (rehydrate then mince). Fresh shiitake aren't nearly so high in glutamates. They are available very inexpensively at Asian groceries.
If you want vegetarian, but not vegan and can find a rennet-free parmesan-style cheese, they are also very high in glutamates.
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How do you add flavor to a veggie burger?
Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.How do you make a veggie burger more interesting?
Keep these on hand for your next veggie burger night:How do you add umami to vegetarian dishes?
10 easy ways to add umami flavor to vegetarian dishesWhat tastes good on a veggie burger?
Potato chips \u2013 Always an easy, summer option. Salad recipes \u2013 Simple salads like Greek chickpea salad, napa cabbage coleslaw, or quick pickled cucumber salad all pair well with veggie burgers. Fresh fruit \u2013 Serve up some sliced watermelon, berries, or other fruit.The secret recipe for plant-based vegan burgers | Chef David Lee, Planta
More answers regarding how can I get more umami in a veggie burger?
Answer 2
While I go along with the best idea being to add dried mushrooms, also adding turmeric and kombu will improve the effect. Kombu enhances the effect of MSG.
Answer 3
i would think that Bragg's Liquid Aminos would do it: http://www.bragg.com/products/la.html
another idea would be to read up on umami and use some of the foods that are high in natural umami that fit your style: things like parmesan cheese, mushrooms, etc.
Answer 4
Marmite too exotic? A little goes a long way. What's not to love about a food made from the dregs?
Answer 5
Cook's Illustrated had a great veggie burger recipe in 2005 that used cashews and mushrooms for umami. Their burger was lentil-and-bulgur based, although not strictly vegan, as it did include mayonnaise.
Answer 6
Like @JamesBarrie, I like to use turmeric and mushrooms for adding umami.
Also Swiss Vegetable Bouillon (http://bit.ly/lzIswt) readily available here in the UK but not sure about N America - Polish food shops might stock it under a different name though). Lightly browned onions and garlic are also good.
Answer 7
I've never tried this, so beware, but: perhaps spreading a little bit of miso paste on the top.
Answer 8
Hydrolysed vegetable protein is basically pure umami. It is a mixture of free amino acids created by the hydrolysis of vegetable protein, and directly stimulates the umami receptors of the tongue. A very small amount will add considerable umami to any food.
Answer 9
miso paste, kombu, shrimp paste, MSG powder, mushrooms, cooking methods also matter, you want to get good caramelisation on patty
Answer 10
While he is nothing that even resembles a "vegan", Guga Foods has a video for making a "home-made MSG" umami seasoning recipe that has a couple non-vegan ingredients you could omit and use the rest for increasing the umami of your veggie burgers:
- Tomatoes
- Onions
- Mushroom
- Dashi Kombu
- Garlic
- Parmesan Cheese (non-vegan)
- Anchovies (non-vegan)
All of the ingredients are thoroughly dried, powdered in a spice grinder and combined one part of each. Even though you might use some of these already in your veggie burger, drying them and adding the powder can concentrate and enhance the flavors.
Answer 11
Hondashi is very good for adding umami. It is not vegan since it is made from bonito (tuna). In the small quantities needed, it does not add fish flavor but it has a noticeable amount of salt.
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