For the burger:
- 2 tbsp Extra Virgin Sesame Oil
- 4 burger buns
- 1 packet Miso Beef and Black Rice Burgers
- 4 Portobello Mushrooms
- 2 tbsp Oyster Sauce
- ½ Cucumber - thinly sliced
- Mayo & Sriracha for spreading on buns
- ½ mini sweet cabbage - thinly sliced
- 1 Carrot - grated
- 1 Red Onion - thinly sliced
- A handful of Coriander
- 2 tbsp Mayonnaise
- 1 tsp Sriracha
- 1 tsp Honey
- 1 tbsp Soy Sauce
- 1 tbsp Extra Virgin Sesame Oil
- 1 tbsp Toasted Sesame Seeds
- In a large bowl, mix together the shredded mini sweet cabbage, carrot, red onion and a handful of coriander - set aside. Reserve some red onion slices and coriander.
- In a small bowl mix together the mayo, Sriracha, honey, soy sauce, sesame oil and toasted sesame seeds -set aside.
- In a griddle pan over a high heat or on the BBQ - drizzle a little sesame oil over the mushrooms and grill bottom side down. Once browned, flip them and spread a teaspoon of oyster sauce on each mushroom. Continue grilling until the mushrooms are juicy and cooked through.
- While the mushrooms are cooking on a high heat, fry off the burger patties on a high heat for 3-4 minutes on each side with a drizzle of sesame oil.
- Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
- Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
- Fold the dressing through the slaw.
- To assemble the burger, spread a layer of sriracha on the bottom bun.Top with slaw, burger patty, cucumber, mushroom, red onion slices and coriander then top with the top bun. Insert a skewer to keep the burger in place.
- Devour
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