Pairs well with Plant-Based Mushroom Burger
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Plant-Based Mushroom Burger
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A fully plant-based burger made with real ingredients, featuring a crispy mushroom patty, seasoned with natural spices, and served with a variety of toppings including a house-made cheese sauce.
00:45:00 total
Serves 4
medium
Vegetable Highlight
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Ingredients
- oyster mushrooms - watch the video to see (shredded)
- wood mushrooms - watch the video to see (a hint)
- master mushroom stock - watch the video to see
- pepper - watch the video to see
- garlic powder - watch the video to see
- onion powder - watch the video to see
- xanthan gum - watch the video to see
- soda water - watch the video to see
- gluten-free flour mix - watch the video to see (taffyoka, potato starch, rice flour, baking powder)
- portobello mushrooms - watch the video to see (sliced, roast)
- burger sauce - watch the video to see
- lettuce - watch the video to see
- pickled shallots - watch the video to see
- salt - watch the video to see
- pepper - watch the video to see
- garlic dressing - watch the video to see
- house-made cheese sauce - watch the video to see
Instructions
- Prepare the Mushrooms: Mix shredded oyster mushrooms and a hint of wood mushrooms.
- Poach Mushrooms: Poach them in a master mushroom stock, then strain and press them overnight to remove excess moisture.
- Season: Combine pepper, garlic, and onion powder with the soaked mushrooms.
- Shape and Chill Patties: Shape the mushrooms into patties and blast chill them to set.
- Prepare Gluten-Free Coating: Swap egg whites for xanthan gum soda water and flour for a gluten-free mix. Dip the patties in the xanthan soda mix, then dredge in the gluten-free coating.
- Fry: Fry the patties until crispy.
- Assemble the Burger: Layer burger sauce, lettuce, pickled shallots, salt and pepper, garlic dressing, the patty, roast portobello mushrooms, and finish with house-made cheese sauce.
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