A Decadent Grilled Mushroom Burger To Try

Nov 29, 2021, 16:49 IST


Prep60 mins
Cooking30 mins
Category Main
SERVINGS 1 burger
Mother Earth Burger, image courtesy Speak Burgers

When you hear burgers, all you can think of is the well-toasted bun dripping with toppings and sauces and a stuffing that is to die for. Celebrity Chef Vicky Ratnani has done just that for his latest, Speak Burgers. “In recent times, consumers are well-travelled and recognise and appreciate various flavour profiles. So, instead of categorising burgers as street food, people have slowly upped their choices and moved toward gourmet burgers,” he says. The chef shares with us the recipe of the Mother Earth Burger – a decadent delight created with grilled portobello mushrooms and home-made buns.

Mother Earth Mushroom Burger
With grilled portobello mushrooms, mushroom pate, pickled mushroom, tomato compote, grilled onions, buffalo mozzarella, and home-made potato pepper bun

Prep time: 60 minutes
Cook time: 30 minutes
Makes: 1 burger

For The Marination
Image: Shutterstock, for representational purpose only

30 gm balsamic vinegar
15 gm extra virgin olive oil
3 gm salt
2 gm black pepper powder
1 gm thyme
3 gm chilli flakes
2 portobello mushrooms, cleaned with wet tissue (do not wash)

For The Mushroom Pate
60 gm white button mushrooms, cleaned with wet tissue (do not wash)
15 gm soft butter
3 gm truffle oil
15 gm fresh cream
3 gm finely-chopped garlic

For The Mushroom Pickle
60 gm white button mushrooms, cleaned with wet tissue (do not wash), cut in 2 mm slices
100 gm water
50 gm vinegar
10 gm coriander seeds
10 gm fennel seeds
20 gm sugar
5 gm turmeric
5 gm black pepper whole
Salt, to taste

For The Grilled Onions
25 gm white onions, cut into 3mm roundals
5 gm soft butter
5 gm olive oil
Salt, to taste
Freshly-milled black pepper, to tatse

For The Toppings + Bun
1 burger bun
30 gm arugula drizzled with balsamic vinegar
1 tomato, cut in 2 mm slices
1 English cucumber, cut in 3mm slices length-wise and brined
15 gm grilled onions (Sauté on a medium flame with butter and olive oil)
15 gm tomato compote (Reduce peeled tomato puree seasoned with salt, pepper and thyme)
45 gm buffalo mozzarella, cut into three thick slices

Marination Of The Portobello Mushrooms
Image: Shutterstock, for representational purpose only

In a wide bowl combine the balsamic vinegar, olive oil, pepper, salt, thyme, chilli flakes and whisk it well. Add the cleaned portobello mushrooms to this it and gently toss. Cover and leave it in the refrigerator for 30 minutes.

Making The Mushroom Pate
  1. In a heavy bottom pan, heat the add olive oil and butter. Add the garlic and sauté for a minute.
  2. Then add in the mushrooms, splash it with truffle oil and cream.
  3. Cool it down and grind to fine paste by adding cubes of butter.

Making The Mushroom Pickle

  1. Mix all the pickling ingredients and gently simmer it 25 minutes. Turn off the heat and cool it down.
  2. Add sliced raw white button mushrooms and store it in refrigerator for three hours before use.

Making The Grilled Onions

  1. Heat a pan on medium and add in the butter, olive oil and onion roundals. Sprinkle with salt, freshly-milled black pepper.
  2. Sauté until they become tender and caramalised. Cool it down before use.

Grilling The Portobello
Brush a hot griddle with olive oil and place the marinated portobello mushroom on it. Grill each side until it is cooked.

Assembly Of The Mother Earth Burger
Mother Earth Burger, image courtesy Speak Burgers 

1. Slice the bun and toast it on a hot griddle.
2. Apply mushroom pate on both the buns.
3. Toss arugula leaves in balsamic dressing, place it on buns.
4. Place the mushroom pickles and sliced tomatoes, and season with salt and pepper. Place cucumber pickles on top of it.
5. Place the grilled mushrooms over the cucumber and top them with grilled onions and drizzle of tomato compote. Top with sliced buffalo mozzarella, season with salt and pepper.
6. Close the bun.
7. Enjoy!

For The Peppered Potato Buns
Prep time: 30 minutes
Cooking time: 12 minutes
Rising time: 2 hours 30 minutes
Servings: 10 buns

225 gm potatoes, boiled, cooled and grated
8 gm freshly-milled black pepper
3 gm grated fresh turmeric
18 gm active dry yeast
60 gm whole milk at room temperature
4 gm kosher salt
18 gm powdered sugar
35 gm softened butter (not melted)
60 gm water at room temperature
60 gm warm water for the yeast
500 gm all purpose flour, sieved (avoid bleached flours)
1 tbsp each of black and white sesame seeds
A few spoons of milk for milk wash

For The Peppered Potato Buns
1. Combine water and milk in a microwave-safe dish and heat in the microwave until you reach a temperature between 40-46°C. Always stir before checking the temperature.
2. Pour this mixture into a large bowl (or the bowl of a stand mixer) and add the yeast and one teaspoon of granulated sugar. Stir briefly and allow to sit until yeast is foamy (five to 10 minutes). If your yeast does not foam, you will need to start over.
3. Once yeast is foamy, add remaining three sugar, butter, potatoes, salt, and approximately half of the flour. Stir with a wooden spoon (or a dough hook if using a stand mixer) until combined.
4. Gradually add the rest of the flour, milled black pepper and grated turmeric as needed until the dough forms a cohesive, somewhat sticky ball that clings together. You might not need all of the flour called for above or you may find that you need more.
5. Transfer dough to a clean, lightly-floured surface and knead until dough is smooth and elastic, about five to 10 minutes. Add additional flour to the dough only as needed as the dough should be slightly sticky for soft, fluffy rolls. (If using a stand mixer, simply use the dough hook and low speed for this step, it will likely only take about five minutes).
6. Place the dough in a large, lightly-oiled bowl and turn so the entire surface of the dough is coated with a thin layer of oil. Cover and let rise in a warm, dry place until doubled in size (about two hours).
7. Once dough has risen, gently deflate and transfer to a clean, lightly-floured surface. Divide into ten even-sized pieces and form each into a smooth ball.
8. Place dough balls on a baking sheet lined with parchment paper, spacing at least two to three inches apart.
9. Cover the sheet with a clean towel and allow to rise in a warm, dry place until increased in size by about 50 per cent. This will take about 45 to 50 minutes. Meanwhile, preheat your oven to 190°C.
10. Once rolls have risen, remove the towel and lightly brush with the milk wash and sprinkle mixed black and white sesame seeds over.
11. Transfer to the preheated oven and bake for about 12 minutes at 190°C. Allow the buns to cool on cooling rack.

Also read: Three Really Easy Mushroom Recipes To Try