Portobello Mushroom Burger with Roasted Wasabi Sprouts
This Portobello Mushroom Burger sings with juicy five-spice rubbed mushrooms, roasted sprouts and wasabi oil on an easy charcoal bun.
Print
Pin
Servings: 6
Calories: 515kcal
Ingredients
Charcoal Burger Bun
- 205 grams all-purpose or unbleached all-purpose flour
- 295 grams strong flour (bread flour)
- 2 ¼ teaspoon active instant yeast
- 2 tablespoon raw suagr
- ¼ teaspoon sea salt
- 200 ml warm water 37- 39 degrees C
- 2 teaspoon food grade activated charcoal
- ⅓ cup / 80ml almond or soy milk room temperature
- 3 tablespoon aquafaba
- 2 tablespoon coconut oil solid but soft
- 2 tablespoon dairy-free milk
- 1 tablespoon maple syrup
Portobello Mushrooms
- 6 palm size portobello mushrooms wiped clean with a cloth
- 2 tablespoon sunflower oil
- ¼ teaspoon Chinese five-spice
- 1 pinch sea salt
Roasted Sprouts with Wasabi Oil
- 3 cups Baby Brussels sprouts
- 2 tablespoon sunflower oil
- 1-2 tablespoon mirin
- 1-2 teaspoon wasabi paste
To serve
- vegan mayonnaise
- wasabi pea sprouts or bean sprouts
Instructions
- To prepare the burger buns, place the flours, yeast, sugar, salt and charcoal in a large bowl and stir to combine. In a separate bowl, whisk together the warm water, milk and aquafaba before adding it to the dry ingredients.
- Stir with a large spoon until most of the mixture comes together before tipping the dough out on to a clean work surface. It will be floury, don't worry. Begin kneading the dough bringing together all the loose bits as you go. Knead for 3-4 minutes before adding a tablespoon of the coconut oil and working it through (I flour my hands because the dough get a little slippery here). Continue kneading for 2 minutes before adding the second tablespoon of coconut oil and a dash more flour if required. Knead the dough for another 5 minutes or until it is shiny and smooth.
- Form the dough in to a ball and place it in a large, lightly greased bowl. Cover the bowl with cling wrap or a clean kitchen towel and set it in a warm room to proof for 1.5 - 2 hours and double in size.
- When the dough has doubled in size, tip it out on to your work bench and knock it down. Divide it in to even size portions (I measured out 8 portions weighing 108 grams each) and roll them in to ball-shape buns. Place the buns on a lined baking tray with a good space between and rest them again, covered, for 45 minutes.
- Preheat the oven to 205 degrees C (400 degrees F). Combine the maple syrup and dairy-free milk in a bowl and brush over each bun before placing them in the oven for 13 - 15 minutes. Remove the buns from the oven and brush with more glaze and set aside.
- To prepare the mushrooms, heat the oven to 180 degrees C (356 degrees F). Combine the oil and Chinese five spice with the sea salt and whisk in a bowl. Lay the mushrooms on a lined roasting tray and brush with the oil mixture on both sides and set aside.
- For the sprouts, remove the out layer and base of the sprout and finely slice the rest. Lay them out on a lined roasting tray and drizzle with tiny amount of oil and season with a little salt. Place both the mushrooms and the sprouts in the oven and roast for around 15 minutes, turning the mushrooms half-way through. When ready the mushrooms should be cooked through and the sprouts beginning to toast around the edges.
- While the vegetables are roasting, whisk the wasabi, mirin and sunflower oil in a bowl.
- Remove the vegetables from the oven and transfer the sprouts to a bowl while still warm. Add a few spoons of the wasabi oil and either massage it through or stir with a spoon. Taste and add more oil if needed.
- To assemble the burger, cut the bun in half and add a good dollop of vegan mayonnaise to the base. Top with a mushroom followed by a small handful of the fresh green sprouts. Finish with a large spoon of the wasabi sprouts and top with the other bun half. Repeat with the remaining burgers.
Notes
Mirin is a Japanese rice wine available in the Asian section of most supermarkets.
I have measured the flours in grams for precision's sake.
Nutrition
Calories: 515kcal | Carbohydrates: 74g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Sodium: 173mg | Potassium: 439mg | Fiber: 3g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 1.7mg | Calcium: 44mg | Iron: 2.4mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.