fbpx

Spicy Fried ‘Shroom Burger

Spicy Fried Shroom Burger
  • Serves: 6
  • Cooks In: 45 minutes
  • Share:


Ingredients

6 flat Australian Mushrooms
100 g table salt
½ bunch of thyme
6 garlic cloves
1L vegetable oil
50 g chilli powder
100 g garlic powder
100 g onion powder
100 g black pepper powder

600 ml buttermilk
30 g table salt

250 g self-raising flour
25 g table salt
10 g fresh cracked black pepper

6 soft white milk buns
American cheese
Hot sauce (of your choice)
Whole egg mayonnaise
Dill pickles, sliced 2cm thick

Method

For the Mushroom Pattie
1

Place mushrooms with their stalks pointing up, and gently remove. Set stalks aside for Shroom Salt.

2

Generously season with Shroom Salt (or regular salt) and add 2 tbsp of garlic and thyme oil to the inside of the mushrooms.

3

Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.

4

Place into a preheated oven at 150°C for 30 minutes.

5

Remove, cool and place in buttermilk marinade until ready to cook burgers.

6

Reserve the cooking liquid to replace the Worcestershire for the World's Best Bloody Mary


Mushroom Salt (for those who have pre-prepared)
7

Pop mushroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.


Garlic and Thyme Oil
8

Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.


Buttermilk Marinade
9

Combine buttermilk and salt and reserve for drowning the Shrooms


Seasoned Flour
10

Combine self-raising flour with salt and fresh cracked black pepper.


Hot Sauce Mayo
11

Combine mayonnaise and hot sauce to taste.


TO ASSEMBLE
12

Preheat the remaining vegetable oil in a saucepan to 17°C, ensuring that the oil does not exceed ⅓ of the pot.

13

Toast the buns until golden and place the toasted sides up.

14

Place hot sauce mayo on top and bottom of the buns.

15

Place pickles, then American cheese on the bottom bun.

16

Remove the mushrooms from the buttermilk and dredge in the seasoned flour until well coated.

17

Deep fry until golden brown.

18

Remove and season generously with Shroom Salt and seasoning.

19

Place the Fried Shroom atop the cheese, nestle the top bun atop.

Recipe by Jake Smyth & Kenny Graham

Ingredients

 6 flat Australian Mushrooms
 100 g table salt
 ½ bunch of thyme
 6 garlic cloves
 1L vegetable oil
 50 g chilli powder
 100 g garlic powder
 100 g onion powder
 100 g black pepper powder
 
 600 ml buttermilk
 30 g table salt
 
 250 g self-raising flour
 25 g table salt
 10 g fresh cracked black pepper
 
 6 soft white milk buns
 American cheese
 Hot sauce (of your choice)
 Whole egg mayonnaise
 Dill pickles, sliced 2cm thick

Directions

For the Mushroom Pattie
1

Place mushrooms with their stalks pointing up, and gently remove. Set stalks aside for Shroom Salt.

2

Generously season with Shroom Salt (or regular salt) and add 2 tbsp of garlic and thyme oil to the inside of the mushrooms.

3

Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.

4

Place into a preheated oven at 150°C for 30 minutes.

5

Remove, cool and place in buttermilk marinade until ready to cook burgers.

6

Reserve the cooking liquid to replace the Worcestershire for the World's Best Bloody Mary


Mushroom Salt (for those who have pre-prepared)
7

Pop mushroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.


Garlic and Thyme Oil
8

Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.


Buttermilk Marinade
9

Combine buttermilk and salt and reserve for drowning the Shrooms


Seasoned Flour
10

Combine self-raising flour with salt and fresh cracked black pepper.


Hot Sauce Mayo
11

Combine mayonnaise and hot sauce to taste.


TO ASSEMBLE
12

Preheat the remaining vegetable oil in a saucepan to 17°C, ensuring that the oil does not exceed ⅓ of the pot.

13

Toast the buns until golden and place the toasted sides up.

14

Place hot sauce mayo on top and bottom of the buns.

15

Place pickles, then American cheese on the bottom bun.

16

Remove the mushrooms from the buttermilk and dredge in the seasoned flour until well coated.

17

Deep fry until golden brown.

18

Remove and season generously with Shroom Salt and seasoning.

19

Place the Fried Shroom atop the cheese, nestle the top bun atop.

Recipe by Jake Smyth & Kenny Graham

Spicy Fried ‘Shroom Burger

Tags:

 Dinner, Gourmet, Lunch, Vegetarian

YOU MIGHT ALSO LIKE...