Recently, I was reunited with an old friend. After becoming vegan, this particular friend was not too happy with my decision. She felt like I had abandoned her and after a few failed attempts at trying to make things work, we parted ways. We just didn't see things the same way anymore, and though I really valued our time together in the past, I figured it was for the best that we didn't hang out anymore. I pushed her to the back of my "Friend Drawer" and hadn't seen her in almost a year.
It wasn't until I made a new friend, that I realized that things didn't have to be like this! We had so many good times, she and I, and it would be tragic to give up on what we once had. This new friend was Sun-Dried Tomato Pesto Cashew Cheez, and though she could be sliced with any ol' knife, my trusty cheese plane was a much better match. After all, we originally bonded over our love to be fancy!
This cheez was introduced to me by Annie at An Unrefined Vegan. She is the genius behind this Smoky Pesto Cashew Cheez, and as soon as I saw this, I knew we had to meet in person. I went to one Whole Foods to stock up on agar agar, and they were out (a situation that actually made the following words come out of my mouth while speaking to the Whole Foods cashier: "I'm so bummed that you're out of agar agar!" which led me to realize I had become that vegan). I found the agar agar (how many times can I type "agar," I wonder) at another Whole Foods, but I was in such a tizzy over my search for agar agar, that I completely forgot to get some basil to make the pesto in Annie's recipe. I had no fresh herbs (note to self: plant a friggin' herb garden already!), but I did have sun-dried tomatoes, so I went to town on this cheez! It was surprisingly easy to make, and I followed Annie's recipe exactly, except for the pesto. I considered making it in one big block, but chose to make a bunch of small rounds in muffin tins because I thought it would be cute (did I mention that I like to be fancy?).
Though I knew this cheez was going to be used in many things, my first use was going to be cheeseburgers. I loved the lentil-mushroom meatballs in this recipe, and decided to use the same recipe, but make them into burgers instead. Topped with the cashew cheez, some beefsteak tomato slices, avocado, and a handful of arugula (all fresh from our CSA), then served between two Food For Life Sprouted Whole Wheat Burger Buns, this veggie cheeseburger was a not only ridiculously delicious and satisfying, it gave me the opportunity to reunite with an old friend. With so many cute little rounds of Sun-Dried Tomato Cashew Cheez left, I have a feeling she and I will be seeing a lot of each other.
LENTIL MUSHROOM CHEESEBURGERS
makes 4 burgers
Ingredients:
for the patties:
- 1 flax egg (1 T flaxmeal whisked together with 3 T warm water)
- 1 ¼ cup cooked lentils
- 1 8oz package of crimini mushrooms, washed and thinly sliced
- 2-3 garlic cloves, minced
- 1 T tomato paste
- 1 T Bragg Liquid Aminos
- 1 tsp Liquid Smoke
- 1 ½ tsp dried basil
- 1 tsp dried thyme
- ½ tsp dried sage
- a couple dashes of cayenne pepper
- salt and pepper to taste
- 1 cup bread crumbs (use gluten-free bread crumbs to make the whole recipe gluten-free)
for the rest of the burger:
- 1 tomato, in round slices
- 1/2 avocado, sliced
- several slices of Sun-Dried Tomato Pesto Cashew Cheese (recipe below)
- a few handfuls of fresh arugula or other green
- spreads or dressings: BBQ sauce, ketchup, mustard, or other sauce of your choice (We did a combo of BBQ sauce and mustard)
- 4 vegan burger buns
Instructions:
- Preheat your oven to 350. Line a baking sheet with foil and lightly spray with a vegan non-stick spray or oil. Prepare your flax egg and set aside so it can “gel.”
- Heat a frying pan over medium heat for about 30 seconds. Add the mushroom and turn the heat down to medium low, stir the mushrooms every few minutes or so, letting them brown in their own juices. Continue to “brown” the mushrooms for about 7-10 minutes. Salt and pepper to taste. Remove from heat and let cool for a few minutes.
- In the bowl of a food processor, combine the cooked mushrooms with the rest of the meatball ingredients, except for the flax egg and bread crumbs. Process until mostly smooth, then add the flax egg. Process until combined.
Pour your breadcrumbs into a bowl. Add the lentil-mushroom mixture to the bowl of bread crumbs and stir until just combined. Divide the mixture into 4 equal balls, and shape into patties.
- Place the patties on the prepared baking sheet. Bake for 25-30 minutes, flipping them halfway through to allow them to cook evenly.
- Once they are done cooking, assemble the burgers: Spread your dressings or sauces on the burger buns, to your liking. On the bottom half of each bun, place a small bunch of the arugula, a burger patty, top with a couple slices of the Sun-Dried Tomato Cashew Cheez, tomato slice, avocado slices, and then the top half of the bun. Serve immediately. Enjoy!
SUN-DRIED TOMATO CASHEW CHEEZ
Ingredients:
- 1 recipe of An Unrefined Vegan's Smoky Pesto Cashew Cheez, with this substitution:
- 1 cup of sun-dried tomatoes (the dry kind, not packed in oil)
Instructions:
Instead of basil, sub 1 cup of sun-dried tomatoes. Process with garlic, just as her instructions say. When adding to the agar agar/cashew mixture at the end, you will need to stir more than just a few times to get it fully incorporated (and not in big clumps). Enjoy!
The night after these cheeseburgers, I introduced my new friend (the cashew cheez) to another new friend (these quesadillas), and they were a match made in heaven!
All Photos taken by Chris Miller
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
Shira
This looks so incredible Kristy! Annie's cheese looks and sounds divine and the match with this burger sounds so amazing! Loving your gorgeous photos as always 🙂 Happy Friday!
keepinitkind
Thank you, Shira! Annie's cheese is soooo divine! Loving your kind words as always! 🙂
Somer
Kristy! Those burgers! Chris those photos! We must be like twins living in alternate universes! I made Annie's cashew cheez this week with SUN DRIED TOMATOES and KALAMATA OLIVES, and I kid you not, served it on the Scott Jurek lentil mushroom veggie burgers (super similar to your recipe)!!! And guess what I put on them? The sriracha BBQ sauce and dijon mustard. Haha!
I am totally stealing your muffin tin idea though, I keep sharing a 1/2 recipe (made in 2 ramekins) with vegan friends and keep running out of cashew cheez, not only are the muffin sizes cuter and help with portion control, but I won't feel soripped off giving little samples away! 😉
keepinitkind
Thank you, Somer! I love that you have so many vegan friends to share the cheese with! How fantastic is that?! 🙂
I think we must be twins- our burgers sound identical! The next time I make burgers, I'll check with you to see how you're making yours! ;-P
Heather
This entire post has me drooling- the cheeze, the burgers- everything! Can I be your friend and come over for dinner? I promise to bring dessert 🙂
keepinitkind
Thanks,Heather! You can totally come over for dinner, anytime, and any (all) of your desserts would also be welcome guests! 🙂
Heather
Hey Kristy!
Just made thse tonight (just the burger) and they were awesome 🙂 the only change I made was to use fresh thyme and basil from the garden - SO GOOD! I served mine up with some mango chipotle glaze, smashed avocado, tomato & arugula - loved these so much. Justin ate 2 of them for dinner tonight!!
Another great recipe, thank you!
keepinitkind
Wow! That sounds so fantastic! Maple Chipotle Glaze? Holy cow, that sounds good! Thank you so much for letting me know- it truly makes my day! 🙂
I told Chris that you made them and Chris said "That's so great! Which one is Heather again?" I told him and he said to tell you that he is a HUGE admirer of your photography and if you have any hints or tips that you want to pass on he would love it. 🙂
Heather
The Maple Chipotle Glaze is amazing- my Sis bought me a little jar from World Market- so good!
Hahaha that sounds exactly like Justin - I always tell him, you know Kristy, the one that eloped and had the most awesome wedding in Cali - just the two of them and the one that travelled over to Hawaii - oh yeah, the cool one 🙂
Tell Chris THANK YOU for the compliment 🙂 I am just an amatuer, my only tip really is I always shoot in natural light and I an constantly adding and taking away props until I get the right balance and feel for what I am photographing - I always have in my head the mood or feeling how what I want to picture to convey 🙂
keepinitkind
Hahaha! That sounds JUST like me and Chris. I have to refresh his memory every time I mention someone's name (celebrities too). It's pretty funny.
I'll pass the tips on to Chris. Expanding our selection of props is something I'm working on and learning to coordinate them is something I'm working on. Chris is getting much better at showing me the pictures in between takes to make sure we're on the same page. We rarely get to work with natural light because most of our shoots are after Chris gets home from work. He has picked up some lights and a bounce and we've been experimenting a lot with the lighting. I agree, though, natural lighting is best. 🙂 Thank you so much, Heather!
Caralyn @ glutenfreehappytummy
yikes! that burger looks out-of-control-crazy-delicious!! YUMMMMM!! and that cheeze.....swoon:) thanks for sharing! love the photos too!
keepinitkind
Thanks, Caralyn! The burgers were so out-of-control-crazy that the only way to tame them was to gobble them down! ;-p
Richgail
Hehe I'm glad that you've reunited with your friend and made new ones 😉 Gosh those photos make me want to cook something beautiful and delicious. Very inspiring.
keepinitkind
You're so sweet, Richgail! Thank you!
Richa@HobbyandMore
oh my! those burgers look fabulous! i saw the cheese on ann's and have it tucked away to try in the next few days.. and here you go with a reminder. i think i just going take a load of the cheese and the burgers and see if my human friends have any objection;) it was easier last year to fool everyone, since they did not know how far along we were in our transition to a vegan diet. but now they all know and are usually vary of trying things.:)
question for chris. is that natural sunlight or a daylight bulb or both.
how do u get that blue hue to the pictures.
keepinitkind
Thank you, Richa! They are soooo good and I think these cheeseburgers will go over well with your leary friends. 😉
I'm going to have Chris respond to your photo questions, because, though I think I can answer them, his answers will be more accurate. 🙂
Chris
Daylight bulbs. We bought a cheap set of soft light boxes that use regular 5500 energy saver bulbs. The blueish hue isn't really that intentional. I think the reflective 'silver' inside the soft boxes has a blue reflection to it. Still learning the proper way to light. 🙂
Anyway, these pix were taken at night after the sun went down. Most of the pix are. It's usually when I get home from my day of running around that I come home and find my wife's amazing creations, ready for their close-up!
Richa@HobbyandMore
Thanks for the reply Chris! I need to make a night time set up for winter. the 3 regular bulbs set up did not work for me and i just got 1 daylight bulb recently. The one bulb gives the pictures a decent exposure and white balance, but i think i need another one to get the depth. hopefully will have a decent set up by next winter. 🙂
Gabby @ the veggie nook
Haha at first I thought this was going to be a sad story, but then I burst out laughing! I think I need to make Ann's cheeze because I too have lost a certain friend and want them back in my life! I have bookmarked this recipe because everything about it sounds perfect 🙂
Would you be willing to have this friend (ME) come over so you can cook for me? {Pretty please? I'll bring wine!)
keepinitkind
Yes! Pretty please come over with wine (or just yourself)! I will provide the burgers! Oooooh! Or we could have a cheese and wine party, with our cheese tool friends there to join us! 🙂
Caitlin
those burgers look out of this world amazing! when you first posted it on fb(on your personal wall), i was like, "kristy eats BURGERS WITH CHEESE?!" they look so real!!
i cannot wait to make these. i know dayv will love them! and the cheeze, omg, i cannot wait to make, either!
i've had several moments when i think to myself, "omg..i've become THAT vegan?" but, let's face it, we have such awesome, diverse diets and we NEED to get a hold of these specialty ingredients!
recently, i said to a whole foods worker, "where is the kal nutritional yeast?? i don't like the whole foods brand" then i immediately realized i was a weirdo.
Annie
We are all on a cheez kick - I LOVE it! I shared some last night with my non-vegan sister and it was a big hit. Could cashew cheez be the key to carnivores' hearts?? The burgers sound fantastic, Kristy!
keepinitkind
Its a cashew cheez revolution!!! I think it is the key to omnis' hearts and to ruling the world! Or maybe just to omnis' hearts. Thank you soooo much for bring this cheez into my life- It is sure to be a staple in our house from now on. 🙂
Lovlie
Love the story! And what great burgers! Making me hungry. I'm still working on a cheese that is nut-free and soy-free. I am allergic to nuts so I miss those little treats! But all look really tasty! Glad I found your blog! 🙂
keepinitkind
Thank you! I'm glad you like them! I wonder if sunflower seeds would work in this recipe? I might just give that a try, myself! THank you for stopping by and introducing yourself- can't wait to spend some time checking out your blog too! 🙂
Ruby
Oh my goodness this looks like one of the best vegan burgers I have ever seen! I've never made my own nut cheese before, but you make it look so delicious I think I'll have to try it out 🙂
keepinitkind
Ruby, nut cheese is so easy- you totally have to try it out! I'm glad you like the burgers too! 🙂
Jackie @ Vegan Yack Attack!
I mean, honestly, this sounds like a huge chunk of whatever heaven is. Your mini cheeses look so cute!! I think I have guar gum, which does the same thing as agar agar; although I'm not sure if the texture is different or not. Maybe I'll have to use some of that to make cheeses!
Michelle
My whole foods only had the agar agar flakes would that work?
keepinitkind
Totally- that's what I used. Good luck, Michelle! 🙂
CJ at Food Stories
For some reason, I have never been successful with making veggie burgers. They always seem to fall apart on me; however, these look firm and tasty 🙂
keepinitkind
They are- no falling apart here! 🙂
Jen
Did you soak the sun dried tomatoes in hot water before making the pesto? Or did you just put them into the food processor dry with the garlic?
I can't wait to try this!! Looks amazing!
keepinitkind
The sun-dried tomatoes I used were pretty chewy (not dried out) so I had no issue just putting them in the FP. If your tomatoes are super dry and crisp, I would soak them first. Enjoy! 🙂
Lori Lynn
Thank you for sharing all of your recipe creations, Kristy.
I mashed up these burgers and used them in a summertime taco creation. I whirred up blueberries, blackberries, and raspberries in a blender to make a sauce, and stirred it into the meat mixture. Made socca crepes for shells and baked them on an oven rack to crisp them up, then filled with the taco mixture. Topped with tofu chevre crumbles. Mmmazing!
Martin
That looks so delicious! I have a nice portobello mushroom burger on my site veggiemelean.com 🙂 Im going to try this recipe this week and might actually write a review of it hehe