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:
4large portobello mushrooms
Dressing:
3tbsptamari/soy sauce
2clovesgarlic
10gfresh ginger½ thumbsized piece (0.35 oz)
1tbspmirin or vinegar of choice
1tbspcoconut sugar or brown sugar
Coating:
50gpanko breadcrumbs1.75 oz
2tbspgochugaruKorean chilli powder or 1 tsp chilli powder
Kim-Cheese:
100gkimchino juice (3.5 oz)
80mlsunflower oil2.7 fl oz
50gcarrot1 small carrot (1.75 oz)
50gpotato1 small potato (1.75 oz)
Generous pinch salt
To Serve:
4tbspvegan mayo
1tbspgochugaru
4tbspketchup
Handful of lettuce
50gpickled red onion1.75 oz
2burger 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.
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