The Meatiest Miso Veggie Burger Sweet Heat with Rick Martinez

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 https://f52.co/3QtUKSW

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Five Two Essential Stock Pot: https://f52.co/3QwOMkh
Five Two by GreenPan Essential Nonstick Skillets: https://f52.co/3JFKdC3
Cuisinart Elemental Food Processor: Cuisineart Food Processor https://f52.co/3JENkKt

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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

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