Portobello Crunch Burger

Instructions

1. Prepare the Curry Sauce

   16 min hands-on5 min waiting

   • Finely chop the onion and carrot into small pieces.
   • Heat olive oil in a medium saucepan over medium heat. Add the onion and carrot, stirring occasionally, and cook for about 10 minutes until soft and slightly caramelized.
   • Mince the ginger and garlic, add to the saucepan, and sauté for 2 minutes.
   • Stir in curry powder and whole wheat flour, mixing well to coat the vegetables. Cook for another 2 minutes.
   • Gradually pour in vegetable broth, stirring to combine. Add brown sugar and soy sauce. Simmer for 5 minutes until the sauce thickens slightly.
   • Season with salt, remove from heat, and allow to cool slightly. Blend until smooth, then return to the saucepan over low heat to keep warm.

2. Make the Tangy Slaw

   4 min hands-on10 min waiting

   • Finely shred the cabbage and thinly slice the scallions. Combine in a large bowl.
   • In a small bowl, whisk together mayonnaise, vinegar, and salt. Pour over the shredded vegetables.
   • Toss thoroughly until evenly coated. Set aside to allow flavors to meld.

3. Bread the Portobello Mushrooms

   4 min hands-on

   • Clean the mushrooms and remove stems. Pat dry with a paper towel.
   • In a medium bowl, whisk together whole wheat flour, soymilk, and salt to create a thick batter.
   • Place breadcrumbs in a separate shallow bowl.
   • Dip each mushroom cap into the batter, allowing excess to drip off, then coat with breadcrumbs.

4. Fry the Mushrooms

   2 min hands-on8 min waiting

   • Heat olive oil in a deep-sided frying pan over medium-high heat.
   • Place breaded mushrooms into the hot oil. Fry for about 4 minutes on each side until deep golden brown and crispy.
   • Remove from the pan and place on paper towels to absorb excess oil.

5. Assemble the Burgers

   3 min hands-on

   • Slice focaccia into burger-sized buns and toast lightly if desired.
   • Spread a layer of warm curry sauce on the bottom half of each bun.
   • Place a fried mushroom on top of the sauce.
   • Add a handful of tangy slaw and a few slices of pickled ginger.
   • Top with the other half of the bun and serve immediately.
   • Cooking tips:
   • Ensure the mushrooms are completely dry before breading to improve batter adhesion.
   • For an extra crispy coating, double-dip the mushrooms: coat them in batter, then breadcrumbs, and repeat once more.
   • To prevent the curry sauce from becoming too thick, add a splash of water or vegetable broth if needed after blending.
   • Toasting the focaccia buns enhances their flavor and helps them hold up better against the moist burger ingredients.
   • Serve the burgers fresh to maintain the crispy texture of the mushrooms.