Tired of the same old burger routine? Craving a flavour explosion that's both delicious and good for you? Then prepare yourself for a culinary adventure with juicy, umami-rich shiitake burgers! These aren't your average veggie burgers; we're talking intensely savory mushrooms, bursting with a depth of flavour that will rival any beef patty. Forget dry, crumbly disappointments – these shiitake beauties are tender, succulent, and incredibly satisfying. We'll be using a blend of techniques to coax out the maximum flavour from these incredible fungi, resulting in a burger that's both hearty and surprisingly healthy.
Packed with protein and nutrients, these shiitake burgers are a guilt-free indulgence perfect for a weeknight dinner or a weekend barbecue. They're also incredibly versatile; feel free to experiment with your favourite toppings and buns. Ready to create the most delicious shiitake burger you've ever tasted? Let's dive into the simple, step-by-step process!
Tools Needed
- Knife
- Plastic bag
- Frying pan
Ingredients
- Shiitake mushrooms: 100-150g
- Ginger
- Pork mince
- Minced meat
- Soy sauce
- Potato starch
- Mirin
- Sugar
- Sesame oil
- Wasabi soy sauce (optional)
- Sliced cheese (optional)
- Ketchup (optional)
Step-by-Step Instructions
Step 1. Prepare the Shiitake Mushroom Burgers
- Prepare the meat paste by mixing pork mince, minced meat, potato starch, soy sauce, ginger, and sesame oil in a plastic bag.
- Prepare the shiitake mushrooms by removing the stems, keeping the stems for later use.
- Sprinkle a little potato starch onto the shiitake mushroom caps to prevent the meat from peeling off.
- Cut a corner of the meat bag and squeeze the meat mixture into the shiitake mushroom caps, pressing firmly to create a flat surface.
Step 2. Cook the Shiitake Mushroom Burgers
- Prepare the teriyaki sauce by mixing soy sauce, mirin, sugar, in a bowl.
- Heat sesame oil in a frying pan using the water drop technique. Once hot, add the shiitake burgers meat-side down, pressing firmly.
- Cook for about 23 minutes, flipping once the meat side is cooked through. Add the reserved shiitake stems to the pan during cooking and stir-fry together.
Step 3. Make the Teriyaki Glaze
- Prepare the teriyaki sauce by mixing soy sauce, mirin, sugar, in a bowl.
Step 4. Serve
- Remove any excess oil from the pan and add the prepared teriyaki sauce. Mix well, ensuring the sauce coats the burgers evenly.
- Serve immediately.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Pressing the meat mixture firmly into the shiitake mushroom caps ensures a good texture and prevents it from shrinking too much during cooking.
- Cooking without a lid allows for better browning and a crispier texture.
- The teriyaki sauce is surprisingly easy to burn, so it's best to add it after turning off the heat and mix gently.
- The shiitake stems can be used to make a side dish by stir-frying them with wasabi soy sauce after cooking the burgers.
- Leftovers can be refrigerated; the flavors will meld creating a deeper taste the next day.
Nutrition
- N/A
FAQs
1. Can I use other types of mushrooms instead of shiitake?
While shiitake offer the best umami flavor, cremini or portobello mushrooms can be substituted. Keep in mind the flavor profile will differ.
2. How do I keep the burgers from falling apart while cooking?
Gently handle the patties and don't overwork the mushroom mixture. Ensure they are firmly formed before cooking and cook them over medium heat.
3. Can I make these burgers ahead of time?
Yes! You can form the patties and refrigerate them for up to 2 days before cooking. This allows the flavors to meld.
So there you have it – a recipe for juicy, flavorful shiitake burgers that are both satisfying and surprisingly healthy. These delicious patties are perfect for a quick weeknight meal or a fun weekend gathering. Enjoy the amazing taste and the compliments that are sure to follow!