Ingredients

Chaliapin Hamburger Steak:

• 2 Tablespoons Vegan Butter
• 2 Yellow Onions, Diced
• 2 Cloves Garlic, Minced
• 1/4 Teaspoon Salt
• 1 (12-Ounce) Package Meatless Grounds (Such as Beyond Meat or Impossible)
• 1/4 Cup Red Wine
• 2 Tablespoons Mirin
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Water
• 1 Teaspoon Potato Starch

To Serve (Optional):

• 2 Cups Cooked Sushi Rice
• 1 Tablespoon Umeboshi Vinegar
• 1 Tablespoon Fresh Shiso, Finely Minced
• 1/4 Teaspoon Ground Black Pepper
• 1 Tablespoon Chives or Scallions, Thinly Sliced

Instructions

1. Start by caramelizing the onions, since that process takes the bulk of the cooking time. Set a medium skillet over medium heat and melt the butter. Once liquefied, add the onions and saute for 4 - 5 minutes, until they begin to brown.
2. Drop the heat down to low before adding the garlic. Season with salt and continue to cook for 30 - 45 minutes, stirring frequently, until velvety and dark amber colored. Transfer to a bowl and set aside. Thoroughly scrape out the skillet with your spatula, getting out all of the onion bits, but don't wash it before returning it to the stove.
3. Divide the meatless grounds in half and form into two oblong patties. Try not to handle it too much or pack it down tightly, which will make it more homogeneous and tough.
4. Turn the heat back on to medium-high and add the patties. Cook for just 2 minutes, until seared on the bottom, and flip. Cook for another 2 minutes for the same degree of browning. Remove the patties from the pan.
5. Deglaze the pan with red wine, mirin, and soy sauce. Reduce the heat to medium and let simmer for 5 minutes to burn off some of the harsh alcohol flavor. Meanwhile, whisk together the water and potato starch until smooth. Add the slurry into the pan, mix thoroughly to incorporate, and cook until fully thickened; 1 - 2 minutes.
6. To serve, mix the sushi rice with umeboshi vinegar and shiso. Divide between two bowls and top each with one of the seared patties. Mound up the caramelized onions on top of the patties, and drizzle the sauce over each one. Finish with a sprinkle of pepper and chives or scallions. Enjoy hot!

Recommended Products

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• 
  Raw Ume Plum Vinegar
• 
  Organic Tamari Gluten-Free Soy Sauce
• 
  Mirin Cooking Rice Wine

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.