Shroomami Burger

1 . Stage

In a colander, sprinkle salt over cabbage and toss to coat. Let sit until cabbage has wilted slightly but still has a bit of crispness, 15 to 20 minutes. Squeeze out any excess moisture and transfer to a medium bowl.

2 . Stage

Add scallions, cilantro, lime juice, olive oil, and seeds. Toss until thoroughly coated and combined. Set aside until ready to use.

3 . Stage

Make Ahead: Slaw can be made 5 days ahead. Transfer to an airtight container and chill.

4 . Stage

Preheat oven to 400ºF. Remove and discard stems from mushrooms. Slice mushrooms into 1/4" pieces and/or rip oyster mushrooms into similar-sized pieces. Transfer to a sheet tray and add 2 tablespoons olive oil, 2 tablespoons soy sauce, and 1/2 teaspoon black pepper. Toss to combine.

5 . Stage

Spread mushroom mixture in a single layer. Roast until mushrooms have released their moisture and begin to brown and crisp, 30 to 35 minutes.

6 . Stage

While mushrooms roast, in a large skillet over medium-high heat, heat remaining 1 tablespoon plus 2 teaspoons olive oil until shimmering. Cook onion and white and pale-green scallion parts, stirring occasionally, until onion is translucent and beginning to turn golden on the edges, 6 to 7 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add sambal oelek and toss to combine. Cook, stirring, until incorporated, about 1 minute more.

7 . Stage

Reduce heat to medium-low, stir in beans, and cook, stirring occasionally, until beans have softened slightly, 4 to 5 minutes. Remove from heat and gently mash with a wooden spoon or potato masher, leaving some beans partially intact. Let cool slightly, about 10 minutes.

8 . Stage

In a food processor, pulse cashews until they resemble bread crumbs. Add panko, two-thirds of bean mixture, and one-half of roasted mushrooms to food processor.

9 . Stage

In a large bowl, whisk egg, miso, vinegar, sesame oil, MSG, if using, and remaining 1 tablespoon soy sauce to combine. Pour into food processor. Pulse 10 to 15 times until a homogeneous, meat-like mixture forms.

10 . Stage

Transfer to a large bowl. Fold in dark-green scallion parts and remaining roasted mushrooms and bean mixture. Cover bowl with plastic wrap and chill until cold, at least 20 minutes or up to overnight.

11 . Stage

Form bean mixture into 4 patties for large burgers (or 6 patties for smaller burgers) and place on a plate. Season both sides of each patty with salt and black pepper.

12 . Stage

In a large skillet over medium heat, heat vegetable oil until shimmering. Working in batches and adding more oil if necessary, sear patties, turning once, until browned and heated through, 2 to 3 minutes per side.

13 . Stage

On cut sides of buns, spread mayonnaise. Top bottom bun with a burger, a big scoop of slaw, and a few slices of tomato. Close burgers with top bun.