Coined by a Japanese chemist named Kikunae Ikeda, umami is a term used to describe foods that have high levels of glutamate, a naturally occurring amino acid that gives savory and fermented foods a complex depth of flavor. Umami can have a slightly different definition depending on who you ask, but we like to describe it as that intensely delicious taste that makes you go back for just one more bite—and then another and another—because it’s so good. In addition to mushrooms, think kimchi, olives, miso and seaweed, to name a few plant-based examples.
We guarantee that this plant-forward burger will appease all of your umami desires and more. Serve it between two fluffy steamed buns with your favorite burger fixins and, if you omit the bun, this recipe is gluten-free! That’s sriracha-mayo on the side that you can make with your favorite egg-free mayo and sriracha or other hot sauce of your choice.
We’re also wicked excited that this recipe is in the current issue of Thrive Magazine, on newsstands now! We’re so happy to be included in this awesome publication, alongside other folks we really admire. Thanks to Thrive Magazine for spreading sexy, plant-based goodness around … subscribe here or check out your local newsstand or grocer to get a copy!