Mushroom Burger
Portobello mushroom caps topped with smoked Gouda cheese, Dijon mustard, tomato, scallions, purple cabbage and house-made herb and miso mayonnaise.
Main Course
Ingredients per serving
Prepare the Herb Mayonnaise
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Pepper, ground, to taste 1.0 pinch
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Shallot, minced 50.0 g
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Garlic, minced 34.0 g
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Thyme, fresh, chopped 10.0 g
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Oregano, fresh, chopped 5.0 g
Prepare the Miso Mayonnaise
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Shiro Miso 140.0 g
Prepare the Burger
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Portobello mushroom caps, gills removed 10.0 each
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Smoked Gouda cheese 10.0 slices
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Tomato 10.0 slices
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Hamburger buns, toasted 10.0 each
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Herb Mayonnaise, prepared 300.0 ml
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Miso Mayonnaise, prepared 300.0 ml
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Scallions, thinly sliced on a bias 125.0 g
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Purple cabbage, thinly sliced 125.0 g
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Maille Dijon Originale Mustard 4 x 4.1 kg 125.0 ml
Preparation
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Prepare the Herb Mayonnaise
- Combine all ingredients. Reserve refrigerated.
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Prepare the Miso Mayonnaise
- Whisk together ingredients until smooth. Reserve refrigerated.
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Prepare the Burger
- Generously brush both sides of the Portobello caps with Miso Mayonnaise. Grill to desired doneness and top with cheese.
- Spread Dijon on top bun and Herb Mayonnaise on bottom bun. Build burger with remaining ingredients.
