Fresh Mushroom Cheddar Burger Video
Second Place Winner in the Make it with Mushrooms Student Chef Challenge 2009.
Fresh Ontario Mushroom Cheddar Burger with Roasted Peppers, Sweet and Sour Shallots, Chipotle Mayo and Portabello Fries
Preparation Time: 40 mins. Cooking Time: 20 mins.
The Mushroom burger done right! This burger screams FRESH MUSHROOM FLAVOUR! Use any mushrooms you like – not only is this recipe versatile, but it is easy to make and enjoy. Served with meaty Portabella fries and a spicy Mayo dip, this is one mushroom dish that can’t be resisted!
1 shallot, sliced 1
2 tbsp red wine vinegar 25 mL
1/2 tsp salt 2 mL
1/2 tsp sugar 2 mL
1/4 cup mayonnaise 50 mL
2 tbsp lemon or lime juice 25 mL
1/2 tsp canned chipotle pepper in adobo sauce, minced 125 mL
2 tbsp + 1 tsp butter 25 mL + 5 mL
5 each Crimini, Oyster and Shitake mushrooms, sliced 5
1 garlic, minced 1
1 tbsp flour 15 mL
1/4 tsp ground cumin 1 mL
1 tsp thyme, chopped 5 mL
salt and pepper, to taste
1/4 cup cheddar cheese, shredded 50 mL
4 cups vegetable oil, for frying 1 L
2 portabella mushrooms 2
1/4 cup flour 50 mL
2 tsp Cajun spice mix 10 mL
1 egg 1 2 tbsp water 25 mL
1/2 cup panko bread crumbs 125 mL
1 Focaccia or hamburger bun 1
2 tbsp roasted red peppers 25 mL
1 lettuce leaf 1
In a small bowl, mix together shallots, vinegar, salt and sugar; set aside.
In a small bowl, mix together mayonnaise, lemon or lime juice and chipotle pepper; set aside.
In a medium frying pan over medium heat, melt 2 tbsp (25 mL) butter. Add mushrooms and garlic and sauté for 5-6 minutes or until mushrooms are tender. Add flour, cumin, thyme, salt and pepper; mix together. Remove from the pan and let cool to room temperature. Using a 4 inch ring mold, on a square of wax paper, fit ½ of the mushroom mixture into the mold and press down. Top with cheese, then the rest of the mushroom mixture. Press down gently to hold shape. In same frying pan, over medium-high heat, melt remaining 1 tsp (5 mL) butter. Carefully remove mushroom patty from mold and place in pan. Reduce heat to medium-low and cook for 4 minutes; turn patty over and cook for an additional 4-5 minutes or until patty is browned and heated through.
Heat vegetable oil in deep fryer to 350°F.
While patty is cooking, remove stems from mushrooms and slice into 1” (2.5 cm) strips. Set up breading station with 3 shallow bowls or pie plates. Mix together flour and Cajun spice mix in first bowl, egg and water in second bowl and put panko bread crumbs in third bowl. Dip mushroom strips to coat in seasoned flour, then in egg mixture and then breadcrumbs. Place in deep fryer and cook for 3 minutes or until light golden brown. Remove from fryer and drain on paper towel; season with salt.
Cut bun in half and spread with chipotle mayonnaise. Place lettuce leaf and warm burger on bottom ½ of bun; top with sweet and sour shallots, roasted red peppers and bun top. Serve with Portabella fries and remaining chipotle mayonnaise for dipping.
Make 1 serving
• If you don’t have a ring mold, burger can be formed in by hand.
• If you don’t have a deep fryer, you can shallow fry in a deep skillet with ¼ cup vegetable oil; fry on all sides until golden brown and soft.
posted by Brittany