Shroom Burgers

My absolute favorite burger is actually without a real burger and made in my own kitchen. Asian inspired but can be as variated as you wish. The only thing you need to remember. There should be something crunchy, something spicy, something saucy, something cheesy and something juicy. In this case the portobello mushroom stands for the juiciness and the bacon gives it saltiness and makes up for the missing meat patty. Another thing not to forget... Don't be cheap on either butter or sugar when making the buns!

Ingredients for 6 servings:

 

Buns

100 g butter

50 g of fresh yeast

5 dl milk

Aprox. 1 liter of all purpose flour

1 tablespoon of sugar

1 teaspoon of salt

Black sesame seeds

1 whipped up egg (for egg wash)

Sauces (Mayonnaise based and makes 1 liter)

3 egg yolks 

3 teaspoons vinegar

1 liter of plain oil

3 tablespoon of  dijon mustard

Salt to taste 

+ soya sauce/kimchi base/chili and honey

Fillings

Portobello mushrooms 

Mozzarella cheese

Spinach

Kimchi

Baby cocktail tomatoes

Cabbage

Bacon

How to do:

Start with preparing the dough for the buns. Melt butter and add milk in a pot. When luke warm, pour into bowl with the crumbled yeast. Mix until yeast dissolves. Mix in sugar and salt. Start adding flour , little by little and kneed until combined and dough releases from the walls of the bowl. Don't let it get too dry, dust some dolor and cover with a towel. Let rise for 30-40 minutes in the warmer corner of the kitchen. 

On a bench with some dusted flour, start needing the dough until elasticity is fine. Add as miuch flour as you think is needed. The dough should no longer stick onto your hands after hshaping. Shape round balls and place them on a baking sheet covered tray. Pat them flat and nag with a fork, before covering the buns to rise for another 30 minutes. Heat up the oven to 220 celsius degrees.

 

Its time to prepare the sauces for the burger. You can choose any kind of flavoring but the base is a really good mayonnaise. Make 1 liter (you can store it in the fridge up to 1 month) and mix in flavors in small bowls. Whip upp egg yolks, vinegar and mustard. Add the oil in a thin stream while whipping. Keep on adding oil until the result is a thick mayonnaise. Salt to taste but be careful if you're choosing to flavor with soya sauce which is already salt enough. Other flavorings could be kimchi base or chili flakes and honey. 

 

Before baking the buns, wash the buns richly with an whipped up egg and dust some sesame seeds over. Bake in the middle of the oven for about 12 minutes, or until golden. Let cool before cutting. 

While buns are cooling you prepare the filling. Shred cabbage, slice tomatoes thinly, cut out the stems of the mushrooms and season with salt and pepper. Let them fry in a pan together with the bacon. Fry underside first and when frying the top, add some mozzarella cheese inside the mushroom as you lower the heat. Let melt and empty the mushroom of water as it releases when temperature goes down. 

Place spinach, shredded cabbage, kimchi, tomatoes and sauces in bowls. PLace bacon and mushrroms on a plate and slice bread. Either everyone concur their own burgers or you start with the thickest sauce, cover with spinach, add mushroom, tomatoes, kimchi, cabbage and drip the other looser sauce on top. Serve and devour directly. No need for fried. Serve with a simple salad or nibble on the leftover spinach and tomatoes.

 

What a beautiful mess!

 

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Web Design by Nikita Glasnovic 

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