Here's a delicious veggie burger and even if you're not a veggie you'll love it – provided of course you're a fan of mushrooms!
Here it is :
Miso Mushroom Burger et al
Serves 4
4 Brioche buns
Aioli
Spiced coated Halloumi
Miso roasted portabello mushrooms
First up the miso marinade, which needs to be prepped ahead to enable the flavours to infuse and do their thing!
Miso marinade
Serves 4
4 x Portabello mushrooms, peeled and stalks trimmed
3 tbsps miso paste
2 tsps soy sauce
2 tbsps mirin
1 tbsp dark soft brown sugar
Mix the ingredients thoroughly into a paste. Box and set aside. Add the marinade to the mushrooms an hour before roasting to give it time to infuse, use one large strong plastic food bag or divide between two.
In case you're not familiar with miso paste, I used brown rice miso - it is available in most large supermarkets.
Just so you know what you're looking for :
Clearspring Brown Rice Miso Paste – 300g
It's expensive but if you shop around you'll find offers
Ocado has it reduced from £4.40 to £3.52
Sainsbury's Miso Paste Inspired to Cook – 100g
£1.40
Per 100g (at £4.40) it equates to£1.47
If you want to continue prepping ahead you can make the Aioli, the coating for the Halloumi, and slicing the cheese too. Nothing major but every little helps and saves precious time.
Aioli and Halloumi
I think of Aioli as posh mayo – really it's a sauce made of garlic and olive oil. There are many variations of the sauce – the current French-Provencal version is probably closer to a mayonnaise but originally both the French and Catalan recipes don't contain egg yolks and have more garlic.
Aioli
Serves 6
2 large cloves of roasted garlic
2 egg yolks
½ tsp of Dijon mustard
½ tsp salt
60ml/2½ fl oz extra virgin olive oil
180g/6½oz rapeseed (Canola) oil
2 tbsp water
freshly ground black pepper
Blend the roasted garlic, egg yolks, mustard, salt and 2 tbsps of water in a food processor. Keep the motor running and add the olive oil, then the rapeseed oil – slowly. The sauce will emulsify to a thick, pale consistency similar to mayo. Taste for seasoning. Box and fridge, ready to use.
Spiced Halloumi
Serves 4
225g/8oz Halloumi sliced into 4 pieces
45g/2oz plain flour mix with
1 tbsp of seasoning of your choice
Rapeseed oil for shallow frying
The 225g pack will give you four portions, sliced lengthways – 8x7cms/3x3½ inches approximately. Open the pack and discard the liquid, pat the cheese dry with kitchen roll and then slice into four. Pat each slice dry, then box and fridge ready for cooking.
The seasoning for the Halloumi is your choice – a shop bought version is fine. If you'd like to try your hand at making your own check out “Halloumi – seasoning and dips to go with” for inspiration.
You'll never think of it as squeaky cheese again!
When you're ready to cook, pre-heat your oven 150fan/170c/Gas 3.
Place your marinaded mushrooms into a foil tray and roast for 15-20 minutes.
10 minutes in to your mushrooms roasting time, heat the oil for the halloumi in a frying pan (29cms/11” diameter) using enough oil to cover the base – the pan is the perfect size for the four slices. Coat each slice of cheese both sides. Test your oil with a small piece of bread – it will sizzle when it's ready. Fry each slice for 2 minutes then turn and repeat. Keep the halloumi warm, wrapped in foil, whilst you're plating up.
Nearly there - assembly :
Split your brioche buns and either warm in
the oven for a couple of minutes or toast lightly
Drizzle aioli on the bottom of the bun and add your
slice of coated and fried halloumi
Top with your miso roasted mushroom, add
another generous drizzle of aioli, enough so that
it oozes out – if you don't get it on your fingers and
down your chin, add more – complete with the brioche “hat”
This is it :
Ta dah!
Dare I say decadent?
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