Korean-inspired Kim-Cheese Burger
This is the burger dreams are made of! We compress and fry portobello mushrooms, bread and fry them till crispy, make a cheese out of kimchi and potato, and serve it with some spiced mayo and ketchup for an epic meal!
Takes
Serves 2
Ingredients
Portobello Mushrooms:
- 4 large portobello mushrooms
Dressing:
- 3 tbsp tamari/soy sauce
- 2 cloves garlic
- 10 g fresh ginger ½ thumbsized piece (0.35 oz)
- 1 tbsp mirin or vinegar of choice
- 1 tbsp coconut sugar or brown sugar
Coating:
- 50 g panko breadcrumbs 1.75 oz
- 2 tbsp gochugaru Korean chilli powder or 1 tsp chilli powder
Kim-Cheese:
- 100 g kimchi no juice (3.5 oz)
- 80 ml sunflower oil 2.7 fl oz
- 50 g carrot 1 small carrot (1.75 oz)
- 50 g potato 1 small potato (1.75 oz)
- Generous pinch salt
To Serve:
- 4 tbsp vegan mayo
- 1 tbsp gochugaru
- 4 tbsp ketchup
- Handful of lettuce
- 50 g pickled red onion 1.75 oz
- 2 burger buns
Instructions
Boil the vegetables for kim cheese:
- Fill the kettle and boil it. Cut 50g (1.75 oz) carrot and 50g (1.75 oz) potato into small bite-size pieces and add to a small saucepan. Cover with just boiled water, bring to the boil, then reduce to a simmer for 10-15 mins or until soft. Drain and set aside.
Prepare the dressing:
- Peel and finely dice 10g (0.35 oz) fresh ginger and 2 cloves garlic. Add to a glass along with 3 tbsp tamari, 1 tbsp mirin, and 1 tbsp coconut sugar, and mix well.
Fry the mushrooms:
- Heat a large frying pan on high heat. Once hot, add 1 tbsp oil followed by the 4 portobello mushrooms and a generous pinch of salt. Ensure all mushrooms touch the bottom of the pan. Use a saucepan lid to compress the mushrooms for 2-3 mins, then turn and repeat on the other side.
Add the dressing:
- Add the dressing to the pan and spread it around to ensure each mushroom absorbs the flavour. Turn the mushrooms to coat evenly and cook for 1-2 mins. Turn off the heat and set aside.
Bread the mushrooms:
- In a bowl, mix 50g (1.75 oz) panko breadcrumbs and 2 tbsp gochugaru. Add the mushrooms to the breadcrumbs and mix well to coat evenly.
Fry the breaded mushrooms:
- Heat the frying pan over high heat. Once hot, add 1 tbsp oil followed by the breaded mushrooms. Fry for 2-3 mins on each side until lightly golden. Remove from the pan and set aside.
Make the kim-cheese:
- Add the cooked potato and carrot to a blender along with 80ml (2.7 fl oz) sunflower oil, 100g (3.5 oz) kimchi, and a generous pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare the spiced mayo:
- Mix 1 tbsp gochugaru with 4 tbsp vegan mayo until well combined.
Assemble the burgers:
- Toast the burger buns. On the bottom bun, add some spiced mayo, followed by 1 mushroom, a generous amount of kim cheese, another mushroom, 2 tbsp ketchup, 25g (0.875 oz) pickled red onions, some lettuce, and the top bun. Repeat for the second burger.
