Korean-style mushroom burger

Korean-style mushroom burger
  • Serves: 1
  • Preparation: 45 minutes
  • Cooks In: 15 minutes
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Ingredients

Patties:
500 g Portobello mushrooms, finely diced
1 brown onion, finely diced
3 garlic cloves, minced
1 ½ tbsp ginger, minced
2 large eggs
2 tbsp white miso paste
1 cup pre-cooked quinoa, to packet’s instructions
1 cup panko crumbs
3 shallots, thinly sliced
¼ bunch coriander stalks and leaves, roughly chopped
egetable oil for cooking
Slaw: (or store-bought pre-made Asian Slaw works well)
2 cups red and white cabbage, thinly shaved
½ carrot, cut into thin matchsticks
2 shallots, thinly sliced
¼ bunch coriander leaves, roughly chopped
3 tbsp olive oil
2 tbsp rice wine vinegar
1 tsp soy sauce
2 tsp honey
1 –2 tsp ginger, minced
Pinch salt
1 tbsp sesame seeds, toasted
Sauce:
1 tbsp rice wine vinegar
4 tbsp Korean BBQ sauce (or standard BBQ sauce)
2 tsp soy sauce
To serve:
5 cup mushrooms or flat mushrooms, thinly sliced
1 avocado, thinly sliced
4 buns, lightly toasted
Kewpie mayonnaise

Method

To make the mushroom patties:
1

Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the diced mushrooms and sauté while stirring until they soften and become golden in colour. Remove from the frypan and place in a sieve above a bowl to drain off any excess liquid. Using the back of a spoon squeeze out any further liquid.

2

Add the diced onion, garlic and ginger to another frypan with a drizzle of olive oil. Sauté until the onions become translucent.

3

Combine the drained mushrooms into a small food processor along with eggs and miso paste. Blitz into a smooth paste. Pour out into a mixing bowl. Add the sautéd onion mixture, cooked quinoa, panko crumbs, shallots and coriander stalks. Mix well to combine.

4

With clean hands, roll patty-size balls and gently flatten.

5

Add another drizzle of olive oil to the frypan and lightly cook the patties until they turn light golden in colour. Turn over and cook the other side. Remove from the pan and set aside with a cover to keep them warm. Repeat the process until all patties are cooked.

To make the slaw:
6

Combine the cabbage, carrot, shallots and coriander leaves into a large bowl and mix together.

7

In a jar, combine all the dressing ingredients; olive oil, vinegar, soy sauce, honey, garlic, ginger, pinch salt and the toasted sesame seeds. Put the lid on the jar and shake well. Pour over the slaw and toss to coat.

8

Place the heavy base frypan back on medium heat with a drizzle of olive oil. Add the sliced mushrooms and sauté until softened and light golden. Remove and set aside.

9

Combine in a small bowl the sauce ingredients and stir to combine.

To serve:
10

Slice the burger bun in half and lightly toast. Drizzle over with Kewpie mayonnaise. Add a layer of sliced avocado, slaw, patty and a good drizzle of sauce. Finish off with a layer of sautéed mushroom slices. Place the burger bun lid on and serve.

Ingredients

Patties:
 500 g Portobello mushrooms, finely diced
 1 brown onion, finely diced
 3 garlic cloves, minced
 1 ½ tbsp ginger, minced
 2 large eggs
 2 tbsp white miso paste
 1 cup pre-cooked quinoa, to packet’s instructions
 1 cup panko crumbs
 3 shallots, thinly sliced
 ¼ bunch coriander stalks and leaves, roughly chopped
 egetable oil for cooking
Slaw: (or store-bought pre-made Asian Slaw works well)
 2 cups red and white cabbage, thinly shaved
 ½ carrot, cut into thin matchsticks
 2 shallots, thinly sliced
 ¼ bunch coriander leaves, roughly chopped
 3 tbsp olive oil
 2 tbsp rice wine vinegar
 1 tsp soy sauce
 2 tsp honey
 1 –2 tsp ginger, minced
 Pinch salt
 1 tbsp sesame seeds, toasted
Sauce:
 1 tbsp rice wine vinegar
 4 tbsp Korean BBQ sauce (or standard BBQ sauce)
 2 tsp soy sauce
To serve:
 5 cup mushrooms or flat mushrooms, thinly sliced
 1 avocado, thinly sliced
 4 buns, lightly toasted
 Kewpie mayonnaise

Directions

To make the mushroom patties:
1

Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the diced mushrooms and sauté while stirring until they soften and become golden in colour. Remove from the frypan and place in a sieve above a bowl to drain off any excess liquid. Using the back of a spoon squeeze out any further liquid.

2

Add the diced onion, garlic and ginger to another frypan with a drizzle of olive oil. Sauté until the onions become translucent.

3

Combine the drained mushrooms into a small food processor along with eggs and miso paste. Blitz into a smooth paste. Pour out into a mixing bowl. Add the sautéd onion mixture, cooked quinoa, panko crumbs, shallots and coriander stalks. Mix well to combine.

4

With clean hands, roll patty-size balls and gently flatten.

5

Add another drizzle of olive oil to the frypan and lightly cook the patties until they turn light golden in colour. Turn over and cook the other side. Remove from the pan and set aside with a cover to keep them warm. Repeat the process until all patties are cooked.

To make the slaw:
6

Combine the cabbage, carrot, shallots and coriander leaves into a large bowl and mix together.

7

In a jar, combine all the dressing ingredients; olive oil, vinegar, soy sauce, honey, garlic, ginger, pinch salt and the toasted sesame seeds. Put the lid on the jar and shake well. Pour over the slaw and toss to coat.

8

Place the heavy base frypan back on medium heat with a drizzle of olive oil. Add the sliced mushrooms and sauté until softened and light golden. Remove and set aside.

9

Combine in a small bowl the sauce ingredients and stir to combine.

To serve:
10

Slice the burger bun in half and lightly toast. Drizzle over with Kewpie mayonnaise. Add a layer of sliced avocado, slaw, patty and a good drizzle of sauce. Finish off with a layer of sautéed mushroom slices. Place the burger bun lid on and serve.

Korean-style mushroom burger

Tags:

 Asian, BBQ, Lunch

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