Recipes Dinner Burgers Vegetarian Burgers Miso-Red Bean Patties Be the first to rate & review! Serve these mushroom patties atop a salad or grain bowl, or turn them into sliders. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Published on January 17, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Total Time: 30 mins Yield: 4 servings These bean patties are umami to the max with shiitake mushrooms, soy sauce, miso, and red beans. The batter is soft yet holds together well; the miso and soy work together to provide a hit of salty, funky richness. Frequently asked questions What’s the difference between white, yellow, and red miso? Miso is a paste made from soybeans that are fermented with salt and a mold called koji that is made from either rice, barley, or other grains. There are three main types of miso: white, yellow, and red. White miso: Soybeans are fermented with a large amount of rice for a short period of time to produce a sweet, delicately flavored paste. This is the mildest variety of miso.Yellow miso: Soybeans are fermented with barley for a slightly longer period of time to result in an earthier, more acidic paste. Red miso: Soybeans are fermented with barley or other grains for an even longer period of time to produce a pungent, slightly bitter paste. This is the saltiest and strongest flavored miso. How do you cook dried beans? Rinse the beans well, then cook them in well-salted water until tender. Adding aromatics like onion to the pot will intensify the flavor. Save any acidic ingredients like tomatoes until after the beans have become tender. (If you add acidic ingredients earlier, they will cause the beans to remain tough.) The Simplest, Most Delicious Way to Cook Dried Beans Notes from the Food & Wine Test Kitchen These tender bean patties would be perfect in sliders with a sriracha mayo, on a salad with creamy herb dressing, or atop a grain bowl with zucchini and crema. Make ahead Refrigerate uncooked veggie patties, covered, for up to 5 days. Cook from chilled. Ingredients 3 (3/4-ounce) scallions 5 tablespoons extra-virgin olive oil, divided, plus more for serving 3 1/2 ounces trimmed fresh shiitake mushrooms, finely chopped (about 1 1/3 cups) 1 1/2 cups creamy dark red kidney beans, cooked and drained 1/2 cup panko (Japanese-style breadcrumbs) 2 tablespoons chopped fresh cilantro, plus additional cilantro leaves for garnish 2 tablespoons white miso 1 1/2 tablespoons fresh lime juice (from 1 lime), plus lime wedges, for serving 1 tablespoon soy sauce 1/4 teaspoon black pepper, plus more for serving 1/4 teaspoon kosher salt (optional), plus more for serving Baby arugula, for serving Directions Thinly slice scallions, and separate dark green parts from light green and white parts; set aside separately until ready to use. Heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until golden brown, about 6 minutes. Add light green and white parts of scallions; cook, stirring occasionally, until scallions are softened, about 2 minutes. Remove from heat, and place in a large bowl. Do not wipe skillet clean. Add beans, panko, chopped cilantro, miso, lime juice, soy sauce, pepper, salt (if using), and dark green parts of scallions to mushroom mixture in large bowl. Using a potato masher, mash until mixture begins to clump together, 15 to 20 seconds; stir together until fully combined and moistened. Divide mixture evenly into eight pieces (about 1/4 cup each), and form each into 2 1/2-inch patties, about 1/2 inch thick. Heat remaining 1/4 cup oil in skillet over medium-high. Add patties; cook, flipping once halfway through cooking time, until browned, about 4 minutes total. Remove patties from skillet using a slotted spatula, and let drain on a paper towel–lined plate. Serve veggie patties over baby arugula; drizzle with additional oil, and season with additional pepper and salt. Garnish with cilantro leaves and lime wedges. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print